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CHICKEN LIVERS

1 pound chicken livers
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 slices bacon, diced
3 green onions with tops, chopped
1 cup chicken bouillon
10-ounce can golden mushroom soup
4-ounce can sliced mushrooms
1/4 cup dry white wine or sauterne

Cut chicken livers into bite-size pieces, toss with flour, salt
and pepper. Fry bacon pieces in large skillet, remove when brown.
Add flour-coated chicken livers and green onion to bacon grease in
skillet, saute until lightly browned. Pour chicken bouillon into
skillet and stir into drippings. Pour all into Crock-Pot. Add
browned bacon bits and all remaining ingredients. Cover and cook
on Low for 4-6 hours. Serve over rice, toast or buttered noodles.
Recipe may be doubled for 3 1/2 or 5-quart Crock-Pot.

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