Cut chicken livers into bite-size pieces; toss in flour, salt and pepper. Fry bacon pieces in large skillet; remove when brown. Add flour-coated ch icken livers and green onion to bacon grease in skillet; saute until lightly browned. Pour chicken bouil lon into ski Ilet and stir into drippings. Pour all into CROCK-POT. Add browned bacon bits and all remaining ingred ients. Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered noodles. (To thicken gravy, see H ints on page 12). From Rival Crock-Pot cookbook, date unknown
Your Chicken Livers is ready. Buon appetito!
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