This easy liver and onions recipe is warm, rich, and full of flavor. the liver turns soft in the slow cooker, and the onions get sweet and tender. perfect for a cozy dinner with mashed potatoes or rice.

Jump to Recipe

Ingredients Needed:

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

How To Make Slow Cooker Liver and Onions Recipe?

Soak the liver: Rinse the liver slices gently under cold water and pat them dry with paper towels. Place them in a shallow dish and pour in just enough milk to cover. Set aside to soak while you prepare the onions. This helps reduce any strong flavor from the liver.
Cook the onions: Melt 2 tablespoons of butter in a large pan over medium heat. Add the onion rings and cook for about 3 to 5 minutes, stirring now and then, until soft and golden. Remove the onions and keep them in a bowl.
Coat the liver: Put the flour on a plate and mix in some salt and pepper. Take the liver out of the milk, let the extra liquid drip off, then coat each slice in the flour.
Brown the liver: Melt the other 2 tablespoons of butter in the same pan. Turn the heat to medium-high and cook the liver slices for 3 to 4 minutes on each side, just until lightly browned.
Slow cook it: Place the cooked onions at the bottom of your slow cooker. Lay the browned liver slices on top. Pour in any pan juices too. Cover with the lid and cook on low for 4 to 5 hours, until the liver is soft and cooked through.

Hairy Bikers Slow Cooker Liver and Onions Recipe

Recipe Tips:

Soak the liver in milk for at least 30 minutes: this makes the liver taste milder and removes any strong or bitter flavor. It’s one of the most important steps, so don’t skip it.
Use sweet onions like Vidalia: they cook down soft and add a natural sweetness that balances the rich liver taste. Regular onions can be too sharp.
Brown the liver before slow cooking: even just a few minutes on each side adds a nice color and boosts the flavor. It also helps seal in the juices.
Don’t overcook the liver in the pan: just sear it quickly until lightly brown. It finishes cooking slowly in the slow cooker, so keep it tender.
Layer onions at the bottom of the slow cooker: this keeps the liver slices from sticking and lets the onions cook down into a soft, tasty base.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover liver and onions cool to room temperature. Once cooled, place them in an airtight container and store in the fridge for up to 3 days.
Freeze: Let the liver and onions cool fully, then transfer to a freezer-safe container or bag. Freeze for up to 2 months.
Reheat: Add the liver and onions to a pan over low heat. Pour in a splash of water or broth to keep it moist and stir gently until heated through.

Nutrition Facts:

Calories: 420 kcal
Total Fat: 22g
Saturated Fat: 10g
Cholesterol: 410mg
Sodium: 240mg
Potassium: 420mg
Total Carbohydrate: 18g
Dietary Fiber: 1g
Sugars: 4g
Protein: 38g

Try More Hairy Bikers Recipes:

Hairy Bikers Salmon En Croute Recipe
Hairy Bikers Chicken Chasseur Recipe

Hairy Bikers Slow Cooker Liver and Onions Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

420

kcal

Ingredients

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Directions

Soak the liver: Rinse the liver slices gently under cold water and pat them dry with paper towels. Place them in a shallow dish and pour in just enough milk to cover. Set aside to soak while you prepare the onions. This helps reduce any strong flavor from the liver.
Cook the onions: Melt 2 tablespoons of butter in a large pan over medium heat. Add the onion rings and cook for about 3 to 5 minutes, stirring now and then, until soft and golden. Remove the onions and keep them in a bowl.
Coat the liver: Put the flour on a plate and mix in some salt and pepper. Take the liver out of the milk, let the extra liquid drip off, then coat each slice in the flour.
Brown the liver: Melt the other 2 tablespoons of butter in the same pan. Turn the heat to medium-high and cook the liver slices for 3 to 4 minutes on each side, just until lightly browned.
Slow cook it: Place the cooked onions at the bottom of your slow cooker. Lay the browned liver slices on top. Pour in any pan juices too. Cover with the lid and cook on low for 4 to 5 hours, until the liver is soft and cooked through.

Notes

Soak the liver in milk for at least 30 minutes: this makes the liver taste milder and removes any strong or bitter flavor. It’s one of the most important steps, so don’t skip it.
Use sweet onions like Vidalia: they cook down soft and add a natural sweetness that balances the rich liver taste. Regular onions can be too sharp.
Brown the liver before slow cooking: even just a few minutes on each side adds a nice color and boosts the flavor. It also helps seal in the juices.
Don’t overcook the liver in the pan: just sear it quickly until lightly brown. It finishes cooking slowly in the slow cooker, so keep it tender.
Layer onions at the bottom of the slow cooker: this keeps the liver slices from sticking and lets the onions cook down into a soft, tasty base.