Spring Comfort Chicken Gizzards 4-Ingredient Slow Cooker

Spring Comfort Chicken Gizzards. Toss raw chicken gizzards in the slow cooker with 3 simple ingredients and watch your husband clean his plate twice

This easy 4-ingredient slow cooker chicken gizzards dish uses raw gizzards. It’s the kind of cheap, filling meal I ate growing up on our Midwest farm. We never wasted food, and gizzards were a secret gem—super cheap, tasty, and soft after slow cooking. Just dump raw gizzards in the slow cooker with three basic kitchen items, put on the lid, and let it cook. Soon, your home smells yummy like a big family dinner, and the thick juices taste great with biscuits or mashed potatoes. It’s simple food that makes Dad ask for more without thinking twice.

Spring Comfort Chicken Gizzards. Make tender chicken gizzards in a slow cooker with just cream soup, onion mix, and water. Raw gizzards turn soft and full of flavor after hours of low cooking. Serve over potatoes or rice with gravy. Cheap, hearty farm-style meal that’s perfect for busy days—your family will love seconds!

Serve these soft slow-cooked gizzards on mashed potatoes, buttery noodles, or warm rice to catch all the tasty juices. Add peas or green beans on the side, plus a fresh salad with zesty dressing. Warm rolls or biscuits are great for dipping sauce. Put extra pepper and hot sauce on the table so everyone seasons their own way.

Servings: 4

Ingredients

• 2 pounds raw chicken gizzards, cleaned and trimmed

• 1 (10.5-ounce) can condensed cream of chicken soup

• 1 (1-ounce) packet dry onion soup mix

• 1/2 cup water

Spring Comfort Chicken Gizzards: Directions

1. Look over the chicken gizzards. Cut off any big yellow fat or tough shiny skin. Rinse under cold water and dry with paper towels so they’re clean for the cooker.

2. Put the raw gizzards in a flat layer at the bottom of the slow cooker. They can touch a little, but spread them so sauce covers everything.

3. In a small bowl, mix the chicken soup, onion soup mix, and water until smooth. No need for perfection—just blend the tastes.

4. Pour the mix over the gizzards. Make sure all pieces get some sauce. Use a spoon to push dry spots under.

5. Put the lid on. Cook on LOW 6-7 hours or HIGH 3-4 hours, until gizzards are soft when poked with a fork and no pink inside.

6. Stir gently to blend with the thick gravy. Taste and add salt or pepper if you want.

7. Serve hot over potatoes, noodles, or rice with extra gravy. Watch plates empty fast!