Easiest Way to Prepare Appetizing Slow Cooker Southern Smothered Chicken Gizzards

Easiest Way to Prepare Appetizing Slow Cooker Southern Smothered Chicken Gizzards Delicious, fresh and tasty.

Slow Cooker Southern Smothered Chicken Gizzards. Add chicken gizzards to the slow cooker add water. Slow Cooker Southern Smothered Chicken Gizzards. Actually this is an easy recipe just later than the other ones.

Slow Cooker Southern Smothered Chicken Gizzards Recipe by Valerieeliz. cookpad.com Jeffrey Green. loading.

Place gizzards in a colander under cold running water.

Wash each gizzard carefully, removing any green spots or other debris.

You can cook Slow Cooker Southern Smothered Chicken Gizzards using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Slow Cooker Southern Smothered Chicken Gizzards

1. It’s 1 1/2 of Chicken gizzards.

2. Prepare 4 cup of water.

3. Prepare 1/2 cup of onion (dice).

4. It’s 1/4 cup of celery (dice).

5. You need 2 of garlic cloves.

6. It’s 1 tsp of black pepper.

7. You need 1 tsp of onion powder.

8. Prepare 1 tsp of garlic powder.

9. Prepare 1 tsp of Lawry's seasoning.

10. It’s 1 tsp of minced dry parsley.

11. It’s 2 of tabs flour.

12. Prepare 2 of tabs olive oil.

13. You need 1 of teas fresh rosemary.

Save the liquid and mix with some Wondra for great Potato gravy.

In a med frying pan place gizzards on med heat.

Add sliced mushrooms, onions, garlic powder and celery salt.

Serve hot over noodles or rice.

Slow Cooker Southern Smothered Chicken Gizzards step by step

1. Slow Cooker set 4 to 6. Hours add gizzards..

2. Add chicken gizzards to the slow cooker add water. Set cooker on high.Saute onions,celery,garlic until vegetables are translucent for 5 mins, add to the gizzards in the slow cooker.add black pepper, onion powder,garlic powder,lawrys seasoning.set cooker for 6 hours.mean while make your roux for your gizzards,sauce pan add olive oil and flour on low until brown add flour 1 hour before done add the roux.simmer until it starts to thicken,add parsley for garnish.

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Sometimes I eat them cold or slightly warm with saltine.

I keep an eye on them because the booth dries up so you have to keep adding a little more when that happens.

After an hour I add some salt, pepper & onion powder.

Heat oil in a large skillet over medium heat.

Saute onion, garlic and mushrooms until onion is tender.