Crockpot Tender Chicken Gizzards Food

SOUTHWESTERN-STYLE SLOW COOKER CHICKEN GIZZARDS

Steps:

• Trim and discard as much connective tissue from gizzards as possible. Place gizzards in a slow cooker and season with chili powder, cumin, hot sauce, salt, and pepper. Add onion and bell pepper.
• Mix condensed soup and diced tomatoes with chile peppers together in a bowl. Pour over the gizzards.
• Cook on High until fork-tender, 3 to 4 hours. Stir in sour cream and cook for 15 to 20 more minutes.

CHICKEN GIZZARDS-N-GRAVY

Steps:

• In a med frying pan place gizzards on med heat.
• Add sliced mushrooms, onions, garlic powder and celery salt.
• Add mushroom soup and cover.
• Simmer for 2-3 hours or until the soup thickens to a thick gravy (may need to remove cover to allow soup to thicken).
• Serve hot over noodles or rice.
• Sometimes I eat them cold or slightly warm with saltine crackers.

GIZZARDS AND NOODLES

Steps:

• Rinse and cut in half each gizzard.
• Simmer in water and 2 tsp salt for about 3 hours or until very tender.
• (Do Not Boil).
• Cook noodles until done, drain and add gizzards, butter and salt and pepper to taste.

TENDER CHICKEN GIZZARDS

Steps:

• Bring 2 liters of Coca-Cola to a rolling boil in a large stockpot.
• Place rinsed gizzards in boiling pot.
• Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes.
• Remove gizzards and drain.
• Allow to cool for at least 30 minutes. The cooler the better.
• In the divided flour, mix the seasoning in one half (leaving the other half plain). Beat the eggs well-- place the butter in a medium-large skillet and heat until hot, while not burning.
• Take cooled gizzards, dredge in flour,egg, then seasoned flour.
• THIS IS THE VERY IMPORTANT PART!
• FLOUR-- EGG-- SEASONED FLOUR-- IN THAT ORDER!
• Place the gizzards in the fry pan and cook for about 2-3 minutes per side, turning occasionally. Remove when golden brown.