Recipe: Delicious Slow Cooker Southern Smothered Chicken Gizzards

Slow Cooker Southern Smothered Chicken Gizzards. Today, we're going to prepare a distinctive dish, slow cooker southern smothered chicken gizzards. This time, I'm gonna make it a bit unique. Creamy, bacon-flecked and savory, this slow cooker version of a Southern classic chicken dish.

Rinse the chicken gizzards and hearts in a colander. Place the carrots and onions into the slow cooker. Layer the chicken gizzards and hearts on top. 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. You need 4 cup of water.
3. Prepare 1/2 cup of onion (dice).
4. It's 1/4 cup of celery (dice).
5. It's 2 of garlic cloves.
6. It's 1 tsp of black pepper.
7. It's 1 tsp of onion powder.
8. It's 1 tsp of garlic powder.
9. It's 1 tsp of Lawry's seasoning.
10. It's 1 tsp of minced dry parsley.
11. You need 2 of tabs flour.
12. You need 2 of tabs olive oil.
13. You need 1 of teas fresh rosemary.

Place gizzards in a large stock pot and cover with an inch or so of water. Bring pot to a boil, reduce heat, simmer for one hour until tender. Place gizzards in a small bowl, cover with buttermilk. Remove the gizzards from the slow cooker.

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,lawry's 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.
3. .
4. .
5. .

Taste the broth for seasoning and add salt if necessary. Return the gizzards to the slow cooker with the rice. Cover and cook another two hours until the rice has absorbed all the liquid and the gizzards and rice are fully cooked. The traditional Southern style of "smothered" chicken involves cooking the chicken low-and-slow in a rich gravy. Too often, though, versions of smothered chicken taste like whatever else is in the dish, rather than the chicken itself.