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
• 1 (14.5 ounce) can beef broth
• 1 (14.5 ounce) can petite diced tomatoes
• 8 ounces diced onion
  
  • 8 ounces diced celery
  • 8 ounces diced green bell pepper
  • 8 ounces cabbage, shredded
  • 1/4 cup salt
  • 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 
    
    
    Directions
    • Prep
      25 m
    • Cook
      6 h
    • Ready In
      6 h 25 m
    
    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.Cook on Low for 6 hours.