Chicken Liver and Bacon Pate

Our slimming friendly Chicken Liver and Bacon Pate is low in calories and points and is delicious as a starter, lunch or simply as a light snack.

Chicken Liver and Bacon Pate

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

This recipe only takes 10 minutes to prepare, and it will be ready to eat in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.

Chicken Liver and Bacon Pate

At just 140 calories per portion, you can afford to have a few crackers with this pate. Add 6 water biscuits and maybe some carrot or celery sticks, and you have a fab lunch for under 250 calories. You won’t feel like you are dieting either!

Chicken Liver and Bacon Pate

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Chicken Liver and Bacon Pate

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Chicken Liver and Bacon Pate

Votes: 58
Rating: 4.05
Rate this recipe!


Prep Time

Cooking Time

people 5 minutes 10 minutes




140kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
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  1. Trim the chicken livers of any stringy sinews, then rinse them and gently pat dry with kitchen paper
  2. Spray a decent sized frying pan with low calorie cooking spray. Add the garlic and onion and cook over a medium heat, stirring, for about 5 minutes, or until softened
  3. Add the livers, bacon and herbs, and cook, stirring frequently, for about 3-4 minutes, or until the livers are coloured on the outside but pink in the centre
  4. Put the mixture from the frying pan into a blender, add a spoonful of Fromage Frais and blend until smooth
  5. If the pate is too course, keep adding the Fromage Frais a bit at a time until you reach the preferred consistency
  6. Transfer into a bowl and chill in the fridge for 2-3 hours, until the pate becomes a more spreadable consistency

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Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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    1. Hi Donna,
      The bacon should be added with the chicken livers. I’ve made the necessary changes in the recipe. Thanks for bringing it to our attention

  1. I’ve made this following the recipe, only realised afterwards I had not added the salt and pepper. At what point should this be added, it doesn’t state. Does it go in with the herbs? Also how much should be put in? It’s still very nice without it. Thanks.

  2. Just made this recipe and it’s a absolutely delicious. I’m going to freeze half for when I have visitors.

    1. Hi Natalie
      We’ve not tried freezing it, but have heard from those that have made the recipe that it does freeze without any problems

    1. Fromage Frais is generally thicker than natural yogurt so it may not work as well. A thick fat free Greek Yogurt may be a better substitution 🙂

    1. Hi Lauren,

      You could freeze this for around 3 months. We’d recommend defrosting in the fridge for about 24 hours until fully thawed 😊

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Slimming World Recipes
A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!