Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken livers
     1/2  cup           all-purpose flour
   1      teaspoon      salt
     1/4  teaspoon      pepper
   3      slices        bacon -- diced
   3      whole         green onions -- , chopped
   1      cup           chicken bouillon
   1      10.75 oz can  cream of mushroom soup
   1      4 oz can      sliced mushrooms -- drained
     1/4  cup           dry white wine

Preparation:

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 CROCK-POT. Add browned bacon bits and all remaining ingredients. Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered noodles.