Liver in a slow cooker

Liver cooked in a slow cooker is a storehouse of nutrients and no harm. The chef’s task here is to prepare the liver savory and tender. This is exactly how our chefs prepare liver in a slow cooker. So choose the recipe according to your preferences. The result will literally amuse you!

Sort recipes by .

Recipes for making liver in a slow cooker

Ingredients

Chicken liver – 400 g

Pasta (pasta) – 300 g

Onions – 1 pc.

Garlic – 3 cloves

Refined sunflower oil – 1 tbsp.

Ground black pepper – 0.5 tsp.

Ingredients

Beef liver – 1 kg.

Onions – 2 pcs.

Wheat flour – 2 tbsp. l.

Warm boiled water – 200 ml.

Vegetable oil – 2 tbsp. l.

Dill – 3 sprigs

Salt, dark ground pepper

Ingredients

Buckwheat – 1 multi-cup

Water – 2 multi-glasses

Chicken liver – 500 g

Onions – 1 pc.

Refined sunflower oil – 3 tbsp.

Vegetable seasoning with salt – 1 tsp.

Ingredients

Chicken liver – 0.5 kg

Onions – 1-2 pcs.

Yogurt (or sour cream) – 200 g

Vegetable oil – 2-3 tbsp. l.

Ingredients

Potatoes – 600 g

Chicken liver – 400 g

Green onions – 1 bunch

Vegetable oil – 25 ml

Salt – 3-4 pinches

Seasoning – 0.5 tsp.

Ingredients

Beef liver – 450 g

Sunflower oil – 120 ml

Tomato paste – 50 g

Water – about 300 ml

Seasonings for meat - to taste

Ingredients

Sour cream – 1/2 cup

Water – 1/2 cup

Pepper - to taste

Oil for frying

Flour for breading

Ingredients

Turkey liver – 350 g

Onions – 1 pc.

Vegetable oil – 1-2 tbsp.

Low-fat sour cream – 70 ml

Ingredients

Chicken liver – 500 g

Onion (large) – 1 pc.

Vegetable oil – 1 tbsp.

Cow's milk of any fat content – 300 ml

Salt and pepper - to taste

Ingredients

Chicken liver – 700 g

Squash – 2 pcs.

Onions – 2 pcs.

Vegetable oil – 20 ml

Greens – 0.5 bunch

Salt and pepper - to taste

Comments and reviews on selected recipes

Share a selection of recipes with friends

Similar recipe selections

Latest Recipes

Chinese knuckle (in soy sauce)

Beetroot and carrot caviar

Homemade banana liqueur

Oatmeal sticks with cheese (in the oven)

Vegetable caviar in a slow cooker

Waffles with spinach

Warm salad with eggplant and chicken

Puff pastry pie with mushrooms

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ

Step-by-step recipe for making beef liver in a slow cooker

Beef liver is not only very tasty, but also healthy. Nutritionists have concluded that the most necessary is baked, boiled or stewed liver. If you don’t like its taste in its pure form, try cooking it with sour cream sauce. I will share with you recipes for stewed beef liver with and without sour cream in a slow cooker. This dish will diversify the diet of those who are concerned about proper nutrition and health for themselves and their loved ones.

Recipe for making beef liver in sour cream in a slow cooker

Ingredients

Beef liver	0.5 kg
Sour cream (any fat content)	150-200 g
Carrots (large)	1 PC.
Onion (large)	1 PC.
Flour	2-3 tbsp. l.
Spices: salt, pepper and any you like	taste
Sunflower oil	3-4 tbsp. l.
Water	150-200 ml.

Cooking step by step

Wash a piece of beef liver (0.5 kg) in cool water and be sure to remove the snow-white film from all sides. Cut the prepared piece into large slices.
Turn on the multicooker to the “Frying” or “Baking” mode (depending on the brand and model) and pour 3-4 tablespoons of sunflower oil into the bottom of the bowl (it is better to use unflavored oil). When hot, place the chopped livers in a bowl.
Peel the onion and carrots and chop them coarsely (into quarters).
When the liver is fried on one side, turn it over to the other and place chopped vegetables on top.
Pour flour (2-3 tablespoons) into a bowl and add 150-200 grams of sour cream to it. Stir everything well so that there are no lumps, and then dilute with 150-200 ml of water and mix again.
Season the resulting mixture with salt, pepper and your favorite spices to taste and pour it over the liver and vegetables.
Stir by closing the lid, set the “Stew” mode and select a time of 1 hour.
Serve the finished liver hot with or without a side dish.

Recipe video

Watch a detailed video and cook beef liver with sour cream sauce in a slow cooker - it’s not at all difficult.

Beef liver stewed in a slow cooker

Ingredients

Liver (beef)	500 g
Carrot	1 PC.
Onion (large onion)	1 PC.
Celery root (not very big)	1 PC.
Spices: salt and pepper	taste
Sunflower oil	2-3 tbsp. l.
Any broth	150-200 ml.
Bay leaf	2-3 pcs.
Greens: dill and parsley	½ bunch each

Step-by-step production

Wash the liver (0.5 kg), dry, remove the film and cut into strips.
Peel the onion and cut into half rings.
Peel the carrots and celery root and cut into strips.
Wash the freshest greens (half a bunch of dill and parsley), dry and finely chop with a knife.
Pour vegetable oil (2-3 tbsp) into the bowl and add the cooked carrots.
Cover it with onion half rings, on which place the chopped liver.
Place the next layer of celery root cut into strips and chopped herbs.
Pour everything over with half a glass of any broth and season with spices: salt and pepper to your own taste, add a bay leaf (2-3 leaves are enough).
Close the multicooker and select the “Stew” mode.
For a side dish, prepare mashed potatoes and serve with it.

Recipe video

This dish is prepared very simply: we put all the raw ingredients into the multicooker bowl, do not fry anything, but select the stewing mode and wait for the end of the program. After an hour, the fragrant, most tender liver can be served. Watch the video and find out the details.

Choosing the right ingredients

Beef liver is the most valuable of all types of offal in terms of the content of necessary substances , but it is very important to choose it correctly. Here are some rules that will help you choose a high-quality product:

If possible, do not buy frozen liver. When frozen, it loses its useful characteristics, and its consumer characteristics deteriorate: bitterness occurs, it becomes hard and tasteless.
The color of the freshest beef liver varies from red-brown to dark brown; the brighter and lighter the color, the younger the animal was .
High-quality fresh liver must be smooth, without tears or damage. The snow-white film that covers it is the identity of this type of offal. It must be free of bubbles and swelling; if you see swelling, then the offal is most likely infected with parasites (dicrocoelia).

In a section of the liver, bile ducts are visible, exposed like holes. In a healthy and high-quality product, they should be the same color as the liver; in case of disease, they are dense in structure and have a grayish color.
The smell should be appropriate, slightly sweet , but not sour.
Without freezing, the liver will not be stored for long, and to be sure that this is not a stale product, lightly press on the piece and release. If the dent space disappears within 20 seconds, then the offal is fresh. If the liver wrinkles like a sponge when pressed, then most likely it has already been frozen.

Tips and tricks for making

Even if you purchased a high-quality product, it is easy to spoil it if you prepare it incorrectly. Here are some secrets that will help you avoid mistakes in making beef liver:

if the offal is lightly coated with mustard before production and left for half an hour, it will melt in your mouth when finished;
It is better to salt it at the end of production - then it will not be “rubbery”;
before production, you can soak the liver in milk or soda solution for 1 hour;
be sure to remove the snow-white film;
It is not recommended to cook liver for a long time; it is one of those products that the longer you cook, the tougher they become.

When cooking beef liver in a slow cooker, you can replace the broth with water and add spices to your own taste.
One of the most popular cooking options is beef liver with onions and carrots in sour cream, but I suggest you also try a recipe for chicken liver in sour cream. If you love offal dishes, then be sure to prepare beef stroganoff from the liver, and if you are expecting guests, you can amaze them with a hearty liver cake. Beef liver pate is a good breakfast dish or snack.

How to serve correctly and with what

Juicy and tender stewed liver is served hot, sprinkled with fresh herbs. Suitable side dishes include: mashed and simply boiled potatoes, buckwheat, rice, millet , bulgur and pasta. Together it turns out to be a very satisfying dish, which is best served for lunch or dinner.

How to cook beef liver in a slow cooker: the most delicious recipes

Liver is a fast-cooking, but at the same time capricious product. If you overdo it, the ingredient becomes hard. Almost everyone started cooking liver in a slow cooker. This is also fast, and the product itself languishes in the bowl, remaining soft. How to cook beef liver in a slow cooker?

There are simple but delicious recipes for the whole family. It should also be noted that almost everyone does not even realize how many new things can be prepared from the liver. It’s quite simple to boil pasta or cereals, and a delicious, healthy dinner is ready!

Liver with onions and carrots

You may be interested in: How to cook lamb tongues: step-by-step recipe with photos

This option contains a small number of ingredients. The liver itself is not pre-soaked. They just wash and cut off the existing films. This will help remove hard spots from the product. To cook beef liver in a slow cooker according to the recipe, you need to take the following ingredients:

500 g liver;
one medium carrot;
onion head;
spices to taste;
vegetable oil.

The liver reacts well to the most common spices, specifically salt and dark ground pepper. As a contrast, you can try adding a mixture of peppers. Fresh parsley also goes well with liver. So you can sprinkle it on the finished dish. But dried herbs are no less bad. It is better to choose one that does not have a very noticeable smell, so as not to interrupt the taste of the offal.

How to cook beef liver in a slow cooker?

You may be interested in: Chicken on a beer can in the oven: the best recipes

Steamed liver: tasty and fast

Almost everyone doesn't know that steamed beef liver is delicious! After all, it is usually fried or stewed. For such a useful manufacturing option, you need to take:

500 grams of beef liver;
500 ml water;
onion head;
one carrot;
a tablespoon of vegetable oil;
beloved spices.

A silicone mold that fits the size of the multicooker bowl will also come in handy. In other words, a container for steaming. What is it for? When using only a regular tray, the juice leaks out of the liver, in other words, the product itself becomes drier. The silicone form allows you to preserve the precious juice.

Steam making process

How to cook beef liver in a slow cooker? To begin with, process the vegetables and clean them. Grate the carrots on a large grater, and finely chop the onion into cubes. Set the “Frying” mode for 10 minutes, pour vegetable oil into the bowl. After a few minutes it will heat up so you can add the vegetables to the bowl. They are stirred and simmered until the end of the frying cycle.

Afterwards, remove the vegetables and wash the bowl. The liver, previously chopped and processed, is placed in a silicone mold. Vegetables are placed on it. Place the mold in the steaming bowl. Pour water into the multicooker bowl. This beef liver dish is prepared in a slow cooker for forty minutes in the “Steam” mode. She comes out juicy and tender.

Liver with sour cream and fresh mushrooms

How to cook beef liver in a slow cooker so that it looks quite festive? To do this you need to take the following products:

kilogram of liver;
400 grams of new mushrooms;
onion head;
two hundred grams of sour cream;
1.5 tablespoons flour;
vegetable oil and spices.

First, peel the onion, and then cut it into small cubes. Mushrooms are cut into slices. The liver is processed, the films are removed, and cut into slices.

Set the multicooker in the “Baking” mode, pour a little oil. When it warms up, add the onion. Without closing the lid, fry it until golden brown, then add the mushrooms. When both products are perfectly toasted, remove the ingredients into a separate container.

Add a little oil, add the liver, fry, stirring constantly. Afterwards add onions and mushrooms. Add sour cream and combine. Turn on the “Extinguishing” mode. Cook the beef liver in sour cream in a slow cooker for another 40 minutes, then add flour and stir thoroughly so that no lumps form. Then simmer in the “Baking” mode until it boils, stirring. Then turn off the device. Liver with mushrooms is perfect for mashed potatoes. It turns out both a meat dish and a tender sauce.

Appetizing recipe with prunes and wine

Often the usual options for making liver become boring. Then the most extraordinary, unusual and still ordinary recipes are used. This option for making liver allows you to get a tasty, satisfying and unusual dish. For this you need to take:

onion head;
half a glass of snow-white dry wine;
12 pitted prunes;
450 g liver;
glass of water;
vegetable oil without aroma;
a little salt.

Despite the fact that the end result is an original and fragrant dish, it is easier to prepare than usual. It should immediately be noted that this option is suitable for any type of liver. It is better to choose fleshy prunes, so that they will dissipate in the slow cooker, releasing their own juice and flavor to the dish.

First, peel the onion and cut it into thin half rings. In the multicooker, turn on the “Baking” mode, add a little oil, and fry the onion for about 10 minutes.

Afterwards, the liver is processed, the films are removed, cut into small pieces, and added to the onion. Stirring, fry for another fifteen minutes. The prunes are washed, squeezed, and cut into quarters. There is no need to soak the berries in boiling water. Add wine and water and add salt. Cook in the “Baking” mode for at least 20 minutes. It is better to serve this liver with pasta.

Beef liver goulash in a slow cooker

This option includes tomato paste, in other words, the finished dish looks dressed up and appetizing. For this version of goulash you need to take the following products:

onion head;
one carrot;
600 g liver;
a couple of tablespoons of thick sour cream;
the same amount of tomato paste;
a little vegetable oil;
a teaspoon of salt;
a couple of tablespoons of flour;
pepper to taste.

This option is not bad because the liver is wrapped in a sauce that is tender and bright in taste. It can be served with boiled cereals.

Goulash making process

Vegetables are peeled. Grate the carrots on a large grater, cut the onion into thin half rings. In the “Baking” mode, vegetable oil is heated, and then the vegetables are fried. They should change color. Then add the liver, cut into small cubes, and stir. She must change her own color. Tomato paste, sour cream and flour are diluted in a small amount of water. Pour the liquid into a bowl, then season with spices to taste.

Prepare this goulash in the “Stew” mode for an hour. Afterwards, let it brew under the lid for 5 minutes. When serving, you can sprinkle with chopped parsley leaves.

Liver is a necessary product that is quite easy to prepare quickly. But not everyone knows that in a slow cooker you can create this ingredient juicy and tender, without fear of overcooking. Liver is prepared using various methods. The most common thing is to stew it with onions and carrots. You can also steam this dish, preserving the valuable juice without adding unnecessary calories. You can also treat yourself to the most unique recipes, for example, with prunes and snow-white wine.

Liver in a slow cooker - how to cook quickly and deliciously

There are a huge number of circumstances that explain the enormous popularity of liver dishes. It will help the housewife save time spent on production and vary the diet. Offal is a delicious alternative to meat and has a significant price advantage. The liver cooks quickly in a slow cooker and requires a minimum of effort. A product such as beef, chicken, pork or turkey liver is fertile ground for creating culinary masterpieces. It is found in various appetizers, soups, salads, and main courses. This recipe for liver in a slow cooker took as its base a dish called “Meat Stroganov style.”

It has a huge number of fans, thanks to the presence of a fragrant, tender gravy. It uses a traditional combination of offal and sour cream, and with the addition of garlic and dill, pork liver in a slow cooker will acquire a simply wonderful, incomparable taste.

History of the dish

The title itself - liver cooked in Stroganov style - indicates the deepest historical roots of this unusual dish. According to one well-known version, this recipe was invented by the cook of the famous Governor General Alexander Stroganov. Count Stroganov, living in Odessa, kept a so-called “open table” there, where all educated citizens could dine. The “Stroganoff style” dish began its long journey from this establishment. At first, only beef was prepared using this method, but the recipe was liked by the general public, who came up with a huge number of exciting options for it. At the moment, the special tenderloin and sour cream sauce used in it are used in the production of various types of meat, and in the recipe for pork or chicken liver in a slow cooker.

Ingredients needed

The modern version of liver with sauce includes the following ingredients:

Pork liver – 700 g,
Sour cream – 170 g,
Garlic – 3-4 cloves,
Flour – 15 g,
Water – 140 ml,
Dill – 1 bunch,
Onion – 170 g,
Vegetable oil – 25 ml,
Pepper,
Salt,
Bay leaf – 1 pc.

This liver recipe in a slow cooker allows you to use both pork offal and beef or chicken. But it is necessary to take into account that poultry liver cooks faster. Also, these ingredients differ in cleaning methods:

turkey and chicken livers often contain bile ducts and a bladder, which should be removed very carefully to avoid bile getting on the product;
Before cooking in a slow cooker, beef and pork liver must be cleared of films so that the offal is not hard. For the same purpose, you can soak it in milk for 50-60 minutes, especially if the product was frozen.

Cooking liver in a slow cooker

This recipe will tell you how to cook an unusually tasty liver in a slow cooker that just melts in your mouth. So let's get started.

Wash and clean the liver, and then cut it into rectangles measuring 1x4 cm

Cut onion into half rings

Pour vegetable oil into the multicooker bowl and add onions and liver. Cook in the “Fry” mode for 15 minutes, stirring occasionally

Now the liver needs to be seasoned with salt and spices, and also add a little flour

After this you need to fry everything, stirring for about 5 minutes.

Mix water, salt and sour cream in a bowl, pour the sauce over the liver and cook in the “Stew” mode for about 30 minutes

Approximately 10 minutes before the end of cooking, pour chopped garlic, bay leaf and herbs into the multicooker container.

This is how liver is prepared “Stroganoff style”

This dish is usually served with mashed potatoes or any porridge.

Pork, beef or chicken liver is very easy to prepare in a slow cooker and according to other exciting recipes, for example:

fried with onions. Before hot, the offal can be dipped in flour.
stewed with vegetables. The chopped liver is fried, and then medium-sized pieces of vegetables are added: carrots, zucchini, peppers and cooked in the “Stew” mode.
shortbreads for liver cake. They are also comfortable to cook in a slow cooker - by selecting the “Baking” program. The ground liver and onions are combined with flour, salt, eggs, pepper and baked completely, and then cut into several cakes.

When preparing liver, it is necessary to take into account that the product does not like long-term heat treatment and can become hard if it is overheated.

Useful characteristics of beef liver

Liver is the favorite among all other by-products in terms of the amount of necessary substances it contains. Doctors often recommend including liver in the diet to increase hemoglobin. This is combined with the huge amount of highly absorbable iron that is found in the product. Its use promotes the synthesis of hemoglobin in the body. Microelements and vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , widely exposed in the liver of animals and fish, are preserved in the finished dish due to short-term heat treatment.