Chicken Hearts Stroganoff (Slow Cooker Version)

ChickenHeartsStroganoff

Yesterday I tried Zumba for the first time. Yep, ZUMBA.

Yeah, I’m sure some of you are thinking:36bi4y

 

 

 

 

 

 

 

 

 

 

 

 

Yes, I kind of see your point. But I think any reason for people to get up, dance their butts off, and sweat while laughing, is a good enough workout for anyone. Don’t knock it till ya try it, people.

My good friend is a Zumba instructor and just started teaching classes at my gym. Obviously I couldn’t pass up an opportunity to try it out and I’m glad I did. Having said that, I think I’ll stick to weight lifting and Anusara yoga. I’m not a big fan of cardio- I drop weight like crazy (AKA my badonkadonk) and my rosacea goes bananas. Nobody likes a chick with a beet red face and no junk in the trunk. Just saying.

Speaking of A** of the Gods, my bf and I have been eating a ton of organ meat lately. Mainly hearts and tongue.  Who knew the way to each other’s hearts were… through creamy chicken hearts?

Eating chicken hearts is a problem for some people.  They can be chewy, taste much stronger than any other muscle meat on the chicken, and of course look unmistakably like tiny hearts, which grosses some people out.

That’s a shame, because like other organ meats, chicken hearts are a nutritional powerhouse rich in zinc, selenium, magnesium, and especially high in Vitamin B12 and Coenzyme Q10.

This crock pot version of our chicken heart stroganoff is a simple, easy way to introduce your kids (or the more squeamish members of your household) to the ABSOLUTE ORGASMIC DELICIOUSNESS of chicken hearts. Slicing the hearts lengthwise into thirds makes them indistinguishable from strips of steak and the creamy, traditional stroganoff masks the stronger taste of the hearts.

Yeah, this meal is pretty legit.

 

Chicken Hearts Stroganoff (Slow Cooker Version)

Rating: 51

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Yield: 6-8 servings

Chicken Hearts Stroganoff (Slow Cooker Version)

Ingredients

  • 1 onion, thinly sliced
  • 1 lb whole mushrooms, quartered or sliced
  • 2 lbs chicken hearts, cut lengthwise in to thirds
  • 4 cloves garlic, minced
  • 1 Tablespoon dijon mustard
  • 1 Teaspoon salt
  • 1 Teaspoon pepper
  • ½ Tablespoon paprika
  • ½ Tablespoon cayenne pepper
  • 1 Cup chicken stock
  • ¼ Cup heavy cream or coconut milk
  • 7 oz full fat greek yogurt

Instructions

  1. Add the onions and mushrooms to your crock pot put the chicken hearts on top but not touching the sides.
  2. Add the mustard, garlic, and spices.
  3. Pour in the chicken stock.
  4. Cover and cook on low for about 6 hours.
  5. Turn the heat off, wait about 5 minutes, and then stir in the cream and yogurt.
  6. Allow to sit for 5 to 10 more minutes and then serve.

Notes

Slicing the chiken hearts in thirds is mostly an aesthic thing and adds about 10 minutes to the prep time. You can be skip if you want. I use Greek Yogurt to thicken the sauce because i like the taste and always have it on hand. Crème fraîche or sour cream would work just as well. I like to serve this over a bed of garlic roasted potatoes and a side of steamed veggies

http://www.southbeachprimal.com/chicken-hearts-stroganoff-slow-cooker-version/

Comments

  1. says

    Any suggestions on how to make this dairy-free? I really want to try this recipe this week, but I’m in the midst of a 21-Day Sugar Detox, so I can’t do dairy (though I would love to!) I was thinking maybe just extra coconut milk, but that’s probably not ideal because then the flavor will be too coconut-heavy. Maybe just extra broth, making it more like a soup? What do you think?Thanks :-)

    • says

      Hey Amanda! I hope you are well. I think just adding extra coconut milk would be fine. If you are worried about too much of a coconut-y taste then perhaps subbing the 7oz yogurt for half coconut milk/ half stock and a touch of arrowroot starch to thicken it? It’s worth a try!

  2. anju says

    Beef heart or chicken livers

    1lb liver or heart
    3 medium onion sliced
    2 jalapeno cut into thin rings
    1Tbs black pepper
    Handful of cilantro stems finely chopped
    oil
    salt to taste.

    -Sate onion on medium/ low heat to sweat them
    -mix rest if the ingredients and cook on low heat, occasionally mixing.

    The taste is amazing with sweet carmalized onion.

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