Syn Free Chicken Liver and Bacon Pate | Slimming World

You could serve this Syn Free Chicken Liver and Bacon Pate as a starter, lunch or simply as a light snack.

Syn Free 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.

Syn Free Chicken Liver and Bacon Pate

Syn free on it’s own, it’s perfect on the Slimming World Extra Easy plan…..which means you can probably afford to spend a few syns on crackers.

Our favourites are Co-Op’s Sea Salt Crackers for 1 syn each, Ryvita Thins Cheddar & Cracked Black Pepper Flatbreads for 1.5 each, Sweet Chilli Thins from Aldi for 1.5 syns each and Carrs Table Water Biscuits (the small ones) for 1.5 for 2 biscuits.

Of course you could use your 60g HEB of toasted wholemeal bread.

Syn Free Chicken Liver and Bacon Pate

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Butter flavours are ideal for this Syn Free Chicken Liver and Bacon Pate recipe.

Frylight Find Out More

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Syn Free Chicken Liver and Bacon Pate

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Syn Free Chicken Liver and Bacon Pate

Votes: 56
Rating: 4.07
Rate this recipe!


Prep Time

Cooking Time

people 5 minutes 10 minutes



Slimming World 

140kcal 1

Smart Points (Flex/Freestyle)



Per people Per people Per people
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
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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 Frylight. 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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Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

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. Hi Daniel
      That should be fine, but you’ll need to stop and scrape the mixture off the side of the bowl several times to ensure that it’s mixed and combined thoroughly. 🙂

  3. Made this yesterday. Absolutely divine. Made a couple of tweaks but it didn’t alter the syn value. Used Thyme instead of mixed herbs and added 1 tablespoon of sherry whilst cooking the livers. As I made double the quantity the syn value of the sherry is negligible as was only 1 syn divided by 12 portions. Thank You for sharing. Can’t wait to try some of your other recipes (or all of them)!

    1. Hi Ingrid
      Quark has a more sour flavour than fromage frais, but it should work. Make sure that the mixture has cooled slightly before you add the quark, as it’s liable to ‘split’ if it’s added when the mixture is too hot.

  4. Hi I use the Fage 0% greek yoghurt and it made a world of difference better than restaurant quality I took it into my slimming world class and everyone adored it even 1 lady who doesn’t like pate! Thanks very much x

    1. Hi Tracey
      No, you don’t need to use butter to seal it. If you were to do that it would no longer be Syn free. It will keep for 2-3 days in the fridge, or alternatively it freezes really well. 🙂

  5. I’ve just made this for part of my Christmas food…. Oh my word, lovely! Well worth dealing with the chicken liver, which I felt squeamish about.

    I tipped in a miniature of brandy (6 syns for 50ml) and used smoked bacon. I only added maybe a teaspoon of fromage frais in case it was too runny. I tried a spot of it before I put it in the fridge, delicious!

    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 World journey, evolving into an epic adventure shared by many!