Slow Cooker Belgian Chicken Booyah The Best Recipes

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Slow Cooker Belgian Chicken Booyah

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.

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
• 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(R) Vegetable Flavor Boost(R)) (optional)

Instructions :

Prep : 25M	Cook : 5 quartsM	Ready in : 6H25M

Notes :

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