Tender Chicken Gizzards & Hearts (Stove-top & Instant Pot method)
Chicken gizzards and hearts might not be a dish everyone eats or makes, they may not sound appealing to many but for those that do, this recipe is for you. I grew up eating them a lot, my mom not only made them as a separate dish, but also added them to varies other dishes. A few that i remember the most were soups, braised cabbage and baked potatoes. Because i ate them often while growing up, i still make them from time to time now for my little family as well and this recipe is my favorite way to cook them because of how tender they turn out to be.
Ingredients:
1.5-2lb Chicken Gizzards & Hearts
1-2Tbsp Grapeseed Oil (or any oil)
1 Large Onion
2 cloves Garlic (pressed)
2-3 Bay Leaves
2 Chicken Bouillon Cubes
1 cup Hot Water
Salt and Pepper to taste
Instructions:
1. Wash and clean the gizzards and hearts and cut the gizzards in half. (optional)
2. Chop the onion, add about 1-2Tbsp of oil to a preheated pan and saute on low heat until the onion is soft and transparent.
3. Add pressed garlic, then add the gizzards with hearts, add bay leaves and lightly season with salt and pepper. Cover with a lid and cook on very low heat until the gizzards have released it’s juices.
4. In a separate cup, dissolve 2 cubes of chicken bouillon in 1 cup of hot water (preferably boiling water) then add it to the gizzards.
5. Mix everything together very well and cook on very low heat for 60-90 minutes until most of the water has evaporated and gizzards are tender.
6. Taste while cooking, season with more salt and pepper if needed.
Make these in the instant pot:
Making this recipe in the instant pot is a breeze, it turns out just as delicious and tender but in about 1/3 of the time. To make these in the instant pot, simply start by sauteing the onions in oil first, then add your gizzards and the rest of the ingredients. Pressure cook on high for 20 minutes. Release pressure naturally. DONE!
NOTE: One thing to keep in mind, cooking these in the instant pot reserves most of the liquid. If you prefer less liquid, you can turn on the saute option on your instant pot after pressure cooking and cook out the liquid with the lid off. Remember to mix occasionally.
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.

Tender Chicken Gizzards & Hearts
Tender chicken gizzards and hearts sauteed with onions on very low heat making the onions turn into a sauce. They go well served with steamed rice or mashed potatoes.
Ingredients
- 1.5-2 lb Chicken Gizzards & Hearts
- 1 large Onion (finely chopped)
- 2 cloves Fresh Garlic (pressed)
- 2-3 Bay Leaves
- 2 Chicken Bouillon Cubes
- 1 cup Hot Water (Preferably boiling)
- Salt & Pepper to taste
Instructions
-
Instructions:
1. Wash and clean the gizzards and hearts and cut the gizzards in half. (optional)
2. Chop the onion and saute on low heat until the onion is soft and transparent.
3. Add pressed garlic, then add the gizzards with hearts, add bay leaves and lightly season with salt and pepper. Cover with a lid and cook on very low heat until the gizzards have released it's juices.
4. In a separate cup, dissolve 2 cubes of chicken bouillon in 1 cup of hot water (preferably boiling water) then add it to the gizzards.
5. Mix everything together very well and cook on very low heat for 60-90 minutes until most of the water has evaporated and gizzards are tender.
6. Taste while cooking, season with more salt and pepper if needed.
Shop Ingredients:
Mike
I throw all of this in crockpot and cook 18 hrs on low. Melt in your mouth goodness!
Angie
My mom cooked these often for our family and we all loved them! as other’s mentioned, my mom (back in the 60’s and beyond) used a pressure cooker, which I do have. It was one of my dad’s favorite meals. Now that they’re both gone, when I eat these, I think of them… Your recipe is perfect and taste’s just like I remember my mom’s tasting. Thank you for sharing this…💕
alenashomecooking
You’re welcome, I’m so glad you love the recipe
Anonymous
My mother used to cook these in a pressure cooker and it seemed to make its own gravy which so would put over rice. Will this version be as tender? I don’t have. As pressure cooker or insta pot.
alenashomecooking
Yes! Stove top version is the same just takes much longer than the pressure cooker
Angela Dilorenzo
Husband approved as I dont eat it but I made exactly like the ingrediants listed but added curry, potato, pumpkin, mushroom, red pepper flakes, carrots. He said WOW!
Austin geissler
While I cook for the 60-90 minutes do I continue to leave lid on
alenashomecooking
Yes
Kristin Marsella
I didn’t know I had been cooking gizzards wrong all these years! Always sautéed & tough to eat. This is such an easy, flavorful recipe!
alenashomecooking
I’m happy you can now enjoy gizzards more 🙂
Brian Flora
Excellent. i’ve always loved gizzards !
Anonymous
One of my favorite recipes to cook gizzards!! Yummy!
Anonymous
Wow. Very good
Lois
Making these second time already, this time doubling the recipe because they were THAT good!!
Anna
Wow this recipe is amazing! Very flavorful and tender.
Mai
Bookmarked your site after trying this recipe. It has exceeded my expectations
Kritin
Good morning. I came back here to tell you that i found this recipe on Google and let me tell you it was one of my best finds yet. I printed and added to my favorite recipes collection
Anonymous
I’ve always had fried hearts and gizzards. Tasty but tough. This recipe Is the best ever. Thank You
alenashomecooking
You’re welcome, I’m glad you liked it
Jailyn Jones
Once my husband tried these gizzards he now asks me to make them alllll the time. Recipe is a keeper
Cynthia R
I don’t like fried gizzards and this recipe is perfect. The other one I tried had a lot of spices but this one is simple. Will definitely make again. 🙂
alenashomecooking
Thank you! I’m glad you liked it 👏🏻
Sonia Higgs
Very soft and delicious
alenashomecooking
So glad you liked them
Liliana Melnik
Great and easy recipe 👍🏻
Kathryn
I’ve never eaten such soft gizzards, I will cook them only this way from now on
T
You did not mention oil for sautéing nor if lid should be on after you add broth.
alenashomecooking
Oh thank you so much for the catch and leaving me a feedback, this helps me improve my recipes to be more accurate.
Erin
So? Lid or not? You left us hanging:)
alenashomecooking
Yes drizzle a little bit of oil in the pan to sauté and yes keep the lid on