Slow Cooker Liver-Bacon, Onions and Mushrooms in a Rich Gravy

Slow Cooker Liver, Bacon, Onions and Mushrooms in a Rich Gravy: This is old-school British cooking at its absolute finest. That slow cooker is filled with tender slices of liver, smoky bacon pieces, soft silky onions, and earthy mushrooms, all swimming in a deeply savory, glossy gravy that has been building in flavor all day long.

Slow cooker liver, bacon, onions and mushrooms in a rich gravy is one of those forgotten classic dishes that deserves a serious comeback. The slow cooker completely transforms the liver — no toughness, no bitterness, just melt-in-your-mouth tenderness that even people who think they don’t like liver will genuinely love. Serve it over creamy mashed potato and dinner is absolutely sorted.

Ingredients

For the Main Dish

• 1.5 lbs (680g) lamb or pigs liver, sliced and trimmed
• 6 rashers smoked streaky bacon, roughly chopped
• 2 large onions, sliced into half rings
• 2 cups (180g) chestnut mushrooms, thickly sliced
• 2 garlic cloves, minced
• 3 tablespoons plain flour
• 1.5 cups (350ml) beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil (for frying)

Slow Cooker Liver-Bacon: Method

1. Coat the liver by tossing the sliced liver in the plain flour, salt, and black pepper until each piece is lightly and evenly covered on both sides. Shake off any excess flour.
2. Fry the bacon in a hot skillet with the vegetable oil over medium-high heat for 3 to 4 minutes until it releases its fat and starts to color. Remove and transfer directly into the slow cooker.
3. Sear the liver in the same pan over high heat for just 1 minute per side — you’re not cooking it through, just getting color and sealing in the flavor. Transfer immediately to the slow cooker on top of the bacon.
4. Soften the onions in the same pan over medium heat for 3 to 4 minutes until just beginning to soften and turn translucent, then add the garlic and cook for another 30 seconds. Add everything to the slow cooker.
5. Add remaining ingredients by placing the sliced mushrooms into the slow cooker, then stirring in the tomato paste, Worcestershire sauce, and dried thyme. Pour the beef stock over everything and stir gently to combine.
6. Cook low and slow by covering with the lid and cooking on LOW for 4 to 5 hours. The liver will become tender and mild, the onions will turn silky soft, and the gravy will deepen into that rich, glossy sauce you see in the photo.
7. Serve generously by ladling the liver, bacon, mushrooms, and onions over a big pile of creamy mashed potato, with the rich gravy spooned over the top. Add a side of garden peas or buttered greens to complete the plate.