Slow Cooker Belgian Chicken Booyah
Soups, Stews and Chili Stews Chicken
This is a booyah recipe that is adapted from originally a 50 gallon recipe cooked in large 55 gallon cast-iron kettles with a wood fire, most often at church picnics in northeastern Wisconsin.
Servings per recipe: 20
Calories per serving: 248
Preparation time: 25m
Total cooking time: 6h 25m
Ingredients:
- 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-size 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
- 1/4 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)
Directions:
- 1 Mix chicken, potatoes, beef, corn, carrots, green beans, chicken broth, beef broth, diced tomatoes, onion, celery, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a slow cooker.
- 2 Cook on Low for 6 hours.
Nutrion facts:
| Total Fat | 9.6g | 15% |
| Saturated Fat | 3.0g | |
| Cholesterol | 68mg | 23% |
| Sodium | 1918mg | 77% |
| Potassium | 641mg | 18% |
| Total Carbohydrates | 18.6g | 6% |
| Dietary Fiber | 3.6g | 14% |
| Protein | 21.9g | 44% |
| Sugars | 4g | |
| Vitamin A | 4204IU | |
| Vitamin C | 23mg | |
| Calcium | 65mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 9mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 43mg | |
| Folate | 44mcg |
