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.
Preparation Time
25 mins
Cooking Time
6 hr
Total Time
6 hr 25 mins
Calories
248 Calories
Recipe Instructions
Step 1
Cook on Low for 6 hours.
Step 2
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.
Ingredients
1 (15 ounce) can cut green beans, drained
1 tablespoon ground black pepper
1 (14.5 ounce) can chicken broth
2 tablespoons dried basil
2 tablespoons dried oregano
1 (14.5 ounce) can beef broth
2 tablespoons celery salt
8 ounces cabbage, shredded
8 ounces diced onion
1 (14.5 ounce) can petite diced tomatoes
1 (16 ounce) package frozen whole kernel corn
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)
