1 pound chicken livers
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 bacon slices, diced
3 green onions with tops, chopped
1 cup chicken bouillon
1 (10 oz.) can golden mushroom soup
1 can sliced mushrooms 4-ounce (drained)
1/4 cup white wine

Cut chicken livers into bite-size pieces; toss in flour, salt and pepper.

Fry bacon pieces in large skillet; remove when brown. Add flour-coated chicken livers and green onion to bacon grease in skillet; saute until lightly browned. Pour chicken bouillon into skillet and stir into drippings. Pour all into slow cooker. Add browned bacon bits and all remaining ingredients.

Cover and cook on low for 4 to 6 hours. Serve over rice, toast or buttered noodles.

Serves 2.