Slow Cooker Chicken Gizzards

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
  • PrintFriendly and PDF

Place all ingredients in slow cooker. Turn on high until it starts bubbling, set to low and let it cook 6 to 8 hours or until chicken gizzards are tender. If you don’t like mushy vegetables, add them about 20 to 30 minutes before cooking time is done. That’s it. Enjoy…

ways to serve this dish:

as is by itself
with homemade sauerkraut (put the sauerkraut in the bowl with this “stew” – yum)
over cauliflower rice
over mashed fauxtatoes (regular or smoked)
with a salad
over steamed or baked sweet potatoes


  • Chicken Gizzards
  • Tomatoes, Cilantro
  • Green Onion, Onion, Garlic
  • Cumin, Paprika, Chili Powder
  • Celtic Sea Salt
  • Black Pepper
  • Curry
  • Cloves
  • Rosemary
  • Thyme


Recipe Type: , , Tags:

Average Member Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • Saturday Morning Banana Pancakes : The Not So Desperate Housewife

    Saturday Morning Banana Pancakes

  • 3 Little Pigs Stuffed Poblano

    3 Little Pigs Stuffed Poblano

  • Kiwifruit-Muffins-4

    Kiwifruit And Flaxseed Muffins

  • Foccacia-Bread

    Clean Eating Foccacia Bread

  • image

    Sweet Potato Custard

Recipe Comments

Comments (2)

  1. posted by someone on September 11, 2012

    The link to the recipe isn’t working, so here it is:
    That has all the quantities and measurements.

    I tried it, followed the recipe to the T, and can’t say that I liked it. Too much going on and not balanced or easy on the palette. The flavors are too strong and need to be toned down. It just doesn’t taste good. I ate it by itself – perhaps if you eat it with other dishes such as cauliflower rice etc., this would work better. I won’t make this again.

  2. posted by someone on September 12, 2012

    Since I didn’t like it, I was about to throw this out, when an idea hit me: dehydrate the gizzards for several hours.

    And so I did. For 2.5 hours at 185 degrees.

    Mmmmmmm.. mm! Did they come out good!

    Slightly crunchy on the outside and soft on the inside, with a nice coat of flavors. I suspect that drying them for much longer would turn them hard and not as tasty.

    I think I’m on to something here. Jerky gizzards.. never thought about it before.. The slow cooking softens them, and the drying gives them a crunch and solidifies the flavors.

    This way is well worth repeating..

Leave a Reply

Sign Up for the Newsletter &



Get Instant Access!