slow cooker belgian chicken booyah

Slow Cooker Belgian Chicken Booyah

Dinner Recipes

Description

This booyah recipe was adapted from a 50-gallon recipe that was cooked in large 55-gallon cast iron kettles over a wood fire, most often at church picnics in northeastern Wisconsin.

Ingreadient

4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
2 pounds red potatoes, cut in 1-inch pieces
1 pound beef stew meat, cut into bite-sized pieces (Optional)
1 (16 ounce) package frozen whole kernel corn
1 (16 ounce) package frozen cut carrots
1 (15 ounce) can cut green beans, drained
1 (14.5 ounce) can chicken broth
8 ounces diced celery
1 (14.5 ounce) can beef broth
1 (14.5 ounce) can petite diced tomatoes
8 ounces diced onion
8 ounces diced green bell pepper
8 ounces cabbage, shredded
¼ cup salt, or to taste
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons celery salt
1 tablespoon ground black pepper
1 0.42 oz packet concentrated vegetable base (such as Swanson Vegetable Flavor Boost) (Optional)

Direction

Mix chicken, potatoes, beef, corn, carrots, green beans, chicken broth, celery, beef broth, diced tomatoes, onion, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a slow cooker. Cover and cook on Low for 6 hours.

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