I posted this in the Hunter's Campfire but should probably post it here as well cause it is delicious.

Dogzapper taught me how to make this dish. I've always fried them but these are slow cooked in gravy and served over Basmati rice. Good stuff, the gizzards are so tender you can cut them with a fork. They were also darn tasty for breakfast this morning served over fresh biscuits. If they weren't so high in cholesterol I'd eat them every day.

This is super easy to make. You just wash them off and then put them in the Crockpot with a package of gravy mix, I used Pioneer brown gravy mix but Steve said any gravy mix will do. Mrs. Dzapper said to put in a cup or so more water than what the gravy mix calls for which I did and then after they were done I let it boil off a bit to thicken the gravy. I threw them in the Crockpot last night before bed and let them cook on low overnight. I love fried gizzards but I must admit these are even better. $1.46 at Kroger for 2 lbs of gizzards and $.89 for the packet of gravy mix, that's cheap eats and it's darn good.

HHHMMMMMMM!!!

That will tighten your clutch.

Looks great!

Looks great!

How long do you boil them to thicken the gravy?

Last batch of fried gizzards I made turned out tuff. This sounds way better!

Virgil B.

I let them cook for about 12 hrs in the slow cooker. I have a crockpot with a removable ceramic pot and when they were tender I put it on the stove and brought it to a boil and let the gravy boil for 10 minutes or so until it thickened up a bit.

Ima makin' this . . . . .

A slow cook of a mix of cream of mushroom and onion soup works very well too.

I am going to make that the way you and Miz Dogzapper say and see how it turns out. Then I believe I am going to do it with the additions that I thought of when I first looked at the picture. I believe some onion and celery would be good in there with the gizzards. Maybe throw in some mushrooms at the last too.

Thanks ColKlink!

Cooked up my Gizzies last night in the crockpot, now I need to boil to thicken up.

They already taste GREAT!!!!!

My two "golden girls" love them also!

Virgil B.

ColKlink,

Am I reading this right?

Did you pull the ceramic pot out of you crockpot and put it directly on a burner?

Am thinking the ceramic pot would crack from the direct heat?

Put mine in an Analon pot to boil them, just in case.

Will add rice when I warm 'em up later today.

Virgil B.

Virgil,

Yeah, I put it right on the stove, it's a real heavy ceramic and ours is one of those glass type stovetops with the element under the glass. I've never thought about it cracking but maybe I should!


Boggy Creek,

I think those additions sound great, especially mushrooms. Yum.


I hope y'all enjoy them, I thought they were great.

Ahhhh!

Thanks for clarifying. A glass top stove sounds lots safer.

Had my gizzies with rice for dinner last night. My Dogs had the leftovers.

We ALL thought it was GREAT! (YUM YUM!)

Virgil B.

They'll crack. I was trying to speed up making some rotel dip a few years ago on my glass top stove, and heard a pop, and she split wide open. I wouldn't reccomend it.

Thanks. I'm not going to do it again.

this better be good!!!! i put mine on this moirn....3 pkgs gizzards 2 pkgs gravey mix one brown ,1 mushroom added 4 oz sliced mushrooms ,3 cups of water and 1/2 can of warm beer that sat ....somewhere last nite / i "found this morin" 12 hours till show time!

and i've blownin' 2 crock pots over the years...they can not take the heat of the stove...seems wierd as they sit in heat all the time ....i've tested mine crock 191 deg on low .....high goes beyond boil warm is 160........

Arrrrrgh!!!

good to go- simple.... has a slight liver taste ...the mushrooms added to it..

Well, I did this last night and I gotta say this is tasty! I did do a couple things different...

1 white onion roughly chopped
1 serrano pepper finely chopped
1/2 lb of mushrooms sliced

salt and pepper to taste

along with the original ingredients posted above...all in the crock on low overnight and served over rice with some hot sauce.

Tasty! When my roommate came home this morning from work, he told his gf that what she was cooking smelled great! In response to his question of what it is...she said, "You don't want to know."

Gave her a helping an hour ago and she actually liked it!

I'm also thinking about adding some sour cream to a leftover portion and serving with egg noodles.

Thanks for the recipe!

Winner, winner, chick.........

That does sound tasty.

Here is my report on this. I made the first pot just as the recipe called for. I must say that for my taste [b] it left a good bit to be desired. Just not much flavor there for me, awfuly bland. I also used egg noodles for the base. That was mistake to me. Nothing to soak up the gravy which was way too thin for the way [b]I like it.

It also didn't need cooking near as long as called for. Mine was done in four hours on low.

Sooooooo! I made a second pot with additions. Cut the water to the gravy and made it just as the package (Pioneer brown) said. Still had to thicken it just a bit. I might try turkey gravy next time or I might not. Brown is PDG! Added some baby carrots and chopped celery. A can of sliced mushrooms (didn't have fresh) and some fine chopped onion. Next time I will put in some minced garlic too. I am kind of wondering what a small can of drained english peas would do. Surely needs salt and ground pepper.

Used rice so the gravy has something to stick to. If you just got to have pasta I believe lignuine would be a lot better than noodles. Maybe rotini.

With a nice green salad this makes a fine meal and fairly inexpensive. Best I remenber a 2# package of gizzards was less than $3.

Been a while ..today's dinner ..just turned the slow cooker on !

Growing up Mom would make a chicken go a long way legs and breasts for dinner, wings, backs and necks made soup and she saved hearts and gizzards to make in gravy and served over rice, noodles or boiled potatoes. The livers got diced up with an equal amount of onion, sautéed with salt, pepper and serve on toast points with our eggs in the morning. Now I don't have to wait until there are enough saved as you can get tubs of hearts, gizzards and liver at the store.

Interesting. Gizzards are not my favorite, but I can eat the hell out of them chicken hearts.

I normally fry hearts, but have never cooked them in a crockpot.

I buy hearts at the “international store” near here. Regular groceries package them with gizzards, “mostly gizzards” in fact. I’ve fried them, but prefer to stew them with onion and celery, with a bit of poultry seasoning, like I was making stuffing. Add rice or fine egg noodles when done. A little butter and/or Better Than Broth helps too. Pennsylvania Soul Food.

Might try them in the Sous Vide to see if they come out more tender.

Ps. I also trim the tops to get rid of the visible veins and squeeze out the blood clots which makes the soup clearer. Straining the broth helps too.

Wish they sold turkey hearts like that!