Gizzards can be difficult but are cheap and tasty. They become quite soft when cooked slowly and low, and my family loves the Southwestern flavors. These are served with rice or wrapped up like a burrito. I’ll know it’s a hit if my fussy 12-year-old like them and consistently wants them.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 15 mins |
| Total Time: | 3 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds chicken gizzards
- 1 tablespoon chili powder, or more to taste
- 1 ½ teaspoons ground cumin
- 2 dashes hot sauce
- salt and ground black pepper to taste
- 1 small onion, diced
- 1 small bell pepper, diced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 (16 ounce) container sour cream
Instructions
- 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.
- You can use cream of chicken soup instead of cream of mushroom soup. Hot sauce is optional.
- Nutrition data for this recipe includes the full amount of salt. The actual amount consumed will vary.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 307 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 9 g |
| Sodium | 472 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
With all the cream it is not very spicy. Solid dish. Would go great over rice or in a tortilla. Depending on what you eat it with, it is probably less than the listed 8 servings.