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Liver & Bacon

Slow Cooker

Liver with a generous amount of bacon done in the slow cooker, this stops the liver becoming tough. This can be frozen for up to 3 months but ensure it is fully thawed before reheating.




4.5 hours

4 servings @ 375 calories


  • 500g thinly sliced pigs liver

  • 200g cooking bacon

  • 3 tbsp plain flour

  • Large pinch pepper

  • 1 tbsp sunflower oil

  • 2 medium onions

  • 1 tsp dried mixed herbs

  • ,400g tin chopped tomatoes

  •  500ml beef stock


  1. Peel the onions and slice thinly, add to slow cooker

  2. Chop the bacon into bite sized pieced and brown in a pan before adding to the slow cooker

  3. Add the tomatoes, herbs and stock to the slow cooker and stir

  4. Toss the liver in the flour and pepper until coated, then fry in the oil until browned all over (no need to fully cook) and add to the slow cooker

  5. Cook on HIGH for 4 hours or until the liver is tender

  6. Check to see if the gravy is thick enough, if not it can be thickened with cornflour

  7. Season with salt if required (may not be needed if the bacon is salty)

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