1 lb. chicken livers
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
3 slices bacon, diced
3 green onions with tops, chopped
1 c. chicken bouillon
1 (10 oz.) can golden mushroom soup
1 (4 oz.) can sliced mushrooms, drained
1/4 c. dry white wine

Cut chicken livers into bite sized 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 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. Thicken if desired.