Southwestern-Style Slow Cooker Chicken Gizzards

Gizzards are inexpensive and very flavorful but can be tough. By cooking them low and slow they become really tender and the Southwestern spices are always a hit in my house. We eat these over rice or in a tortilla like a burrito. If my picky 12-year-old likes them and actually requests them on a regular basis, then I know it's a winner.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 269 Calories

Ingredients

• 1 (16 ounce) container sour cream
• salt and ground black pepper to taste
• 1 ½ teaspoons ground cumin
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 small onion, diced
• 2 pounds chicken gizzards
• 1 tablespoon chili powder, or more to taste
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 2 dashes hot sauce
• 1 small bell pepper, diced

Recipe Instructions

Step 1

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.

Step 2

Mix condensed soup and diced tomatoes with chile peppers together in a bowl. Pour over the gizzards.

Step 3

Cook on High until fork-tender, 3 to 4 hours. Stir in sour cream and cook for 15 to 20 more minutes.