How to Cook Liver and Bacon in a Slow Cooker – The Ultimate Guide

Liver and bacon is a classic and delicious dish that has been enjoyed for generations. Cooking it in a slow cooker is a great way to make this meal super tender and flavorful with minimal effort. In this comprehensive guide we’ll cover everything you need to know to make amazing slow cooker liver and bacon including ingredients, equipment, prep work, cook times, serving suggestions, and troubleshooting tips.

Why Cook Liver and Bacon in a Slow Cooker?

Using a slow cooker to make liver and bacon offers several advantages

It tenderizes the liver beautifully, giving you melt-in-your mouth texture without overcooking.
It draws out and concentrates the flavors of the onions, herbs and bacon.
The gentle, even heat prevents burning or scorching.
It’s hands off cooking – just throw in the ingredients and let the slow cooker work its magic!
It’s perfect for busy weeknights or entertaining – make it ahead then just reheat and serve.

Ingredients for Slow Cooker Liver and Bacon

The basic ingredients for slow cooker liver and bacon are:

Liver – calf, beef or pork liver work well. Lamb liver has a stronger flavor.
Bacon – use smoked bacon for the best flavor. Chopped into small pieces.
Onions – yellow or white onions, sliced.
Herbs and spices like garlic, thyme, bay leaves, Worcestershire sauce, flour and beef stock are great additions.
Mushrooms, carrots, tomatoes or potatoes can also be added.

Equipment Needed

You’ll need just a few basics:

A slow cooker with at least a 5-6 quart capacity. A removable ceramic insert makes serving easier.
A large skillet to brown the meat.
Serving dishes – a spoon or tongs for serving, and plates, bowls and cutlery.
Aluminum foil or a slow cooker liner can make clean up easier but are optional.

Preparation and Cooking Steps

Follow these simple steps for easy slow cooker liver and bacon:

Prep the ingredients: Wash, trim and slice the liver into bite sized pieces. Chop bacon into small strips or cubes. Peel and slice onions. Mince the garlic. Measure out the herbs, flour, stock and other ingredients.
Brown the bacon: Fry the chopped bacon in a skillet over medium high heat until lightly browned and crispy, 5-7 minutes. Transfer to a plate and set aside.
Brown the liver: Season the liver pieces with salt and pepper. Add a tablespoon of oil to the bacon drippings in the skillet. Brown the liver for 2-3 minutes per side. Don’t overcook. Transfer the browned liver to the slow cooker.
Sauté the aromatics: In the remaining drippings, sauté the onions, garlic and any other veggies until softened, about 5 minutes. Scrape up any browned bits in the skillet. Transfer to the slow cooker.
Add seasonings and liquid: Sprinkle the flour over the ingredients in the slow cooker. Stir in Worcestershire sauce, herbs, beef stock and season with salt and pepper. Add the bacon.
Cook on low: Cover and cook for 6-8 hours on low until the liver is fork tender.
Thicken the sauce: If needed, in a bowl whisk together 2 tbsps flour and 2 tbsps water. Stir into the slow cooker to thicken the sauce to your desired consistency.
Serve: Enjoy the liver and bacon with mashed potatoes, rice or egg noodles. Garnish with parsley.

Handy Tips and Suggestions

Browning the meats first adds deeper flavor. But you can skip this step and just put all the raw ingredients in the slow cooker if you prefer.
Cut the liver into even sized pieces so it cooks evenly.
Add mushooms, tomatoes or even green beans during the last 30 mins of cooking so they don’t overcook.
Serve with creamy mashed potatoes, buttered noodles or rice to soak up the delicious sauce.
Garnish with fresh parsley or green onions for color.
Refrigerate leftovers within 2 hours and use within 3-4 days. The liver does not freeze well.
Add a dash of soy sauce or Worcestershire for extra flavor.

Slow Cooker Liver and Bacon Recipe Variations

Once you master the basic recipe, try these tasty variations:

Balsamic liver and bacon – Use balsamic vinegar instead of Worcestershire. Add pitted prunes or dried cranberries in the last 30 mins.
Mushroom liver and bacon – Sauté one pound of sliced mushrooms with the onions. Use beef stock.
Sunday dinner liver and bacon – Add peeled, cubed potatoes and carrots. Use chicken stock.
Italian liver and bacon – Sauté spinach with the onions. Use tomato sauce instead of stock. Season with Italian herbs.
Liver bacon and apples – Thinly slice apples and sauté with the onions. Season with sage.

Troubleshooting Common Issues

If your slow cooker liver and bacon doesn’t turn out quite right, here are some tips:

Tough or dry liver – Make sure not to overcook the liver by browning it just 2-3 mins per side. Cook on low up to 8 hours max.
Not enough flavor – Browning the meats first will boost flavor. Make sure to season well with salt, pepper and Worcestershire or balsamic vinegar.
Watery sauce – Whisk in a flour slurry at the end to thicken the sauce. Cook uncovered for the last hour to reduce juices.
Scorched or burnt flavor – Use a liner and make sure the liquid covers the ingredients to prevent scorching.

Enjoy Delicious Slow Cooker Liver and Bacon

With its fall-apart tender liver smothered in richly flavored onion gravy, slow cooker liver and bacon is comfort food at its finest. Next time a craving strikes, give this easy yet satisfying recipe a try. Your family will love having this hearty classic on the dinner table.

SLOW COOKER LIVER, ONIONS AND BACON

FAQ

Should liver be cooked fast or slow?

Since a raw liver has high water content, you have to cook it rapidly with medium to high heat. If you try slow cooking a liver, the meat will become dehydrated, leading to tough fibers and dry, chewy meat. Cook liver and other organ meats until they reach a minimum internal temperature of 160 degrees Fahrenheit.

What is the best method for cooking liver?

Liver is extremely nutritious and less expensive than most beef products. It’s very lean, so it’s most often pan-seared quickly to brown and keep it from drying out, although it can also be baked, braised, grilled or made into paté or liverwurst.

Can you put raw bacon in a slow cooker?

Will bacon cook in the crock pot? Never had an issue so far. I would rather chop it up, make it crispy in a cooking pan first, then put it in the slow cooker. I once made a recipe for baked beans in the slowcooker that called for raw bacon, so I know it can definitely be done.

Do you rinse off liver before you cook it?

Absolutely! It is also a good idea to lightly rinse the liver before patting dry and placing in whole milk (to cover), soak in fridge for about an hour before coating with flour and frying. After doing this, you’ll find that the taste is unbelievable!

How to cook liver & bacon in a slow cooker?

The first step in cooking liver and bacon in a slow cooker is to gather your ingredients. You will need liver, bacon, onions, garlic, mushrooms, tomato puree, beef stock, flour, salt, and pepper. Wash and slice the liver into bite-size pieces. In a large mixing bowl, add the flour and season with salt and pepper.

Can you cook beef liver in a slow cooker?

Place the lid on the slow cooker on cook on high for 4 hours or low for 7 hours. Remove the bay leaves. Next dish up your liver and onions and serve with mashed potatoes. Bacon. If you would like to add bacon, then you can do so when you add the beef livers to the slow cooker and brown the bacon with the livers.

How do you cook liver in a slow cooker?

Put the liver mix in a slow cooker. Put it on low, and then add the rest of the stock, the Worcestershire sauce, the bay leaf, and the flour paste. It should be cooked for 6 to 8 hours, until the liver is soft and the sauce is smooth. If you want, you can serve it with mashed potatoes and peas.

Can you cook liver & onions in a slow cooker?

If you would like to make slow cooker liver and onions and serve with gravy, then there is an easy way to make that happen. When you are done, add a scoop of mashed potatoes to the onion and stock and stir. It will then naturally thicken without the need for gravy granules. Want to learn more about our Podcast?