Slow cooker chopped liver is a flavorful, high-protein liver pâté that works well for holidays, Shabbat, appetizers, or a snack. This recipe includes both slow cooker and Instant Pot instructions so you can choose the method that fits your kitchen and schedule.
Ingredients For Chopped Liver
- 1 pound chicken livers, trimmed and rinsed
- 3 hard-boiled eggs, peeled
- 2 tablespoons schmaltz or ghee (substitute butter if needed)
- 1 large onion, chopped
- 1 garlic clove, minced
- 2 tablespoons water or low-sodium chicken broth for the slow cooker; 1 cup water or broth for the Instant Pot
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried parsley (plus 1 teaspoon fresh parsley for garnish)
- 1 tablespoon oil (for Instant Pot sauté)
How To Make Chopped Liver
Slow Cooker Method
- In a large skillet over medium-high heat, melt the schmaltz or ghee. Add the chicken livers and sear 2–3 minutes, until the outsides are lightly browned but the centers are still slightly pink.
- Transfer the seared livers to the slow cooker. Add the chopped onion, minced garlic, hard-boiled eggs, remaining schmaltz or ghee, water or broth, salt, pepper, and dried parsley. Stir to combine.
- Cook on HIGH for 1–2 hours or LOW for 2–4 hours, until the livers and onions are fully tender.
- Use an immersion blender, food processor, or countertop blender to pulse the mixture to your desired consistency: a chunky chopped texture or a smooth pâté.
- Garnish with chopped fresh parsley and serve cooled or at room temperature.
Instant Pot Method
- Select the Sauté function and add 1 tablespoon oil. When hot, cook the chopped onion 3–5 minutes until it softens.
- Add the garlic and chicken livers and sauté 2–4 minutes until the outsides are seared.
- Turn off Sauté. Add 1 cup water or low-sodium broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits (this helps prevent a burn notice).
- Stir in the hard-boiled eggs, schmaltz or ghee, salt, pepper, and dried parsley.
- Close the lid and set the valve to Sealing. Cook on Manual/High pressure for 5 minutes, then perform a quick release.
- Drain any excess liquid, then blend to your preferred texture. Garnish with fresh parsley and serve cooled.
What Is Chopped Liver?
Chopped liver is a traditional Jewish liver pâté commonly served at Shabbat, Rosh Hashanah, Passover, and on deli platters. Typical ingredients include liver (chicken or beef), sautéed onions, and hard-boiled eggs. The recipe is flexible: you can adjust seasonings, fat type, and texture to suit your tastes. Chicken liver is mild and cooks quickly, which is why it’s often preferred for this dish.
Schmaltz, Ghee, Butter
Schmaltz is rendered poultry fat traditionally used in Jewish cooking; it adds deep, savory flavor. If schmaltz is unavailable, ghee or butter makes a good substitute. For a higher-fat, keto-friendly version, increase the fat to taste. For lighter preparations, reduce the added fat and rely on a small amount of oil for searing.
Blend The Chicken Livers
After cooking, blend the mixture to the texture you prefer. An immersion blender is convenient because you can blend directly in the slow cooker or Instant Pot. A food processor or countertop blender also works well—pulse until you reach either a coarse chopped texture or a smooth pâté.
How To Serve Chopped Liver
Serve chopped liver with fresh vegetables like cucumber, celery, and carrot sticks for a low-carb option. If you are not restricting carbs, try matzo, crackers, pita, or slices of bread. It also pairs well on a charcuterie or appetizer board alongside pickles and mustard.
FAQs & Tips
- Allow the chopped liver to cool slightly before serving; flavors mellow as it rests.
- Store in a covered container in the refrigerator for 6–7 days. You can also freeze portions after cooking and cooling; thaw overnight in the fridge before serving.
- This recipe doubles easily—use a larger slow cooker or increase Instant Pot batches accordingly.
- To avoid a burnt taste in the Instant Pot, be sure to deglaze (scrape) the bottom after sautéing and before pressurizing.
- Serve chilled or at room temperature and garnish with fresh parsley just before serving.
Nutrition (approximate per serving)
- Calories: 112
- Fat: 5.5 g
- Saturated Fat: 2.1 g
- Carbohydrates: 2.8 g
- Fiber: 0.5 g
- Sugar: 0.9 g
- Protein: 12.3 g
- Cholesterol: 267.9 mg
- Sodium: 140.9 mg
If you prefer, adjust seasonings and fat to match dietary needs—this recipe is easily adapted for keto, paleo, or whole-food approaches.