This is the kind of no-fuss, stick-to-your-ribs slow cooker supper that feels like it came straight out of an old farmhouse kitchen. Beef liver used to be a regular sight on Midwestern tables, especially when folks were stretching a dollar and using every bit of the animal. Here, we keep that thrifty spirit but make things as easy as can be: you simply lay raw sliced beef liver in the slow cooker, sprinkle on three simple pantry ingredients, and let time and low heat turn it into something rich, tender, and comforting. It’s the sort of meal that quietly bubbles away all afternoon while you go about your day, and when your husband walks in and smells it, he’ll be asking when you’re making it again before he’s even had the first bite.
This slow cooker beef liver is especially good served over a bed of hot mashed potatoes so all those savory juices can soak right in. Buttered egg noodles or white rice work just as well if that’s what you have on hand. Add a simple side of green beans, peas, or a tossed salad to brighten up the plate. A slice of crusty bread or a warm dinner roll is handy for sopping up every bit of the gravy-like broth at the bottom of the slow cooker.
4-Ingredient Slow Cooker Beef Using Raw Sliced Beef LiverServings: 4
Ingredients
1 1/2 pounds raw beef liver, sliced 1/4-inch thick
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1/2 cup water
Directions
Lay the raw sliced beef liver in a single, even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if some pieces overlap a little, but try to spread them out so they all get a good bath in the sauce.
In a medium bowl, stir together the condensed cream of mushroom soup, dry onion soup mix, and water until fairly smooth. It doesn’t have to be perfect; just make sure the soup mix is mostly dissolved and the soup is loosened up.
Pour the soup mixture evenly over the sliced liver in the slow cooker, making sure all the pieces are coated. Use the back of a spoon to gently nudge the sauce around so it runs down between the slices.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or until the liver is cooked through and tender. The slices should no longer be pink in the center and will be firm but not tough when pressed with a fork.
Once done, give the sauce a gentle stir around the edges, being careful not to break up the liver too much. Taste and, if you like, add a pinch of salt or pepper to your own plate rather than the whole pot, since the onion soup mix is already quite salty.
Serve the liver hot, spooning plenty of the savory mushroom-onion sauce over the top and over whatever you’re serving it with, such as mashed potatoes, noodles, or rice.
Variations & Tips
If you grew up with liver and onions, you can tuck a thinly sliced onion under or over the liver before adding the soup mixture for extra sweetness and nostalgia, though that will add an ingredient beyond the basic four. A splash (about 2 tablespoons) of milk stirred into the soup mixture can soften the flavor of the liver a bit if someone at your table is still learning to like it. For a deeper, more old-fashioned gravy, replace half of the water with beef broth. You can also add a handful of sliced mushrooms if you have them on hand. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook on HIGH for 15 minutes until slightly thickened. For food safety, always start with fresh, cold liver kept refrigerated at 40°F (4°C) or below, and never leave it sitting out on the counter for more than about 30 minutes while you get things ready. Cook the liver fully until there is no pink remaining, and keep the slow cooker on LOW or HIGH only—never use the “warm” setting for cooking from raw. Refrigerate leftovers within 2 hours in a shallow container and use within 1 to 2 days, reheating until steaming hot before serving again.
