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Slow Cooker Kentucky Burgoo

A slow cooked stew with beef, pork, chicken, and vegetables usually made over an open flame in large batches for community gatherings, this recipe is a scaled down version made in the slow cooker.
Slow Cooker Kentucky Burgoo

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Servings: 6
Total Time: 9 hours
Recipe by: Frankie

Ingredients

1 pound boneless beef chuck roast, cut into bite size pieces
1 pound boneless pork shoulder, cut into bite size pieces
2 pounds bone-in skin-on chicken thighs
salt & pepper
2 TBSP peanut oil
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
2 medium carrots, peeled and chopped
14-ounce can diced tomatoes
1 pound russet potatoes, peeled and cut into 1-inch pieces
12 ounces frozen corn
2 TBSP soy sauce
hot sauce for serving

Directions

1. Pat the beef pieces, pork pieces, and chicken thighs dry with paper towels then season it all generously with salt and pepper, set aside.

2. Heat the oil in a large saute pan over medium-high heat. When the oil is hot add the chicken thighs skin-side down and cook until well browned, about 6 minutes. Transfer the thighs to the slow cooker skin-side down.

3. Add the pork to the the pan and brown well on all sides, about 5 minutes total. Transfer pork to the slow cooker with the chicken.

4. Add the beef to the pan and brown well on all sides as well, about 5 more minutes. Transfer beef into the slow cooker.

5. Add the onion, bell pepper, and carrot to the pan and cook until vegetables are well browned and softened, about 10 minutes. Stir the tomatoes in with the veggies and scrape the bottom of the pan with a wooden spoon to release any stuck on bits. Transfer the vegetables mixture to the slow cooker over top of the meats. Cover the slow cooker and cook on LOW for 7 hours or until meats are very tender.

6. Remove any chicken bones and skin from the stew and discard. Submerge the potatoes in the stew, place the lid back on the slow cooker and increase to HIGH, cook on HIGH until potatoes are tender, about 1 more hour.

7. Stir the corn and soy sauce into the stew and cook for 10 more minutes. Season with salt and pepper to taste. Serve with hot sauce on the side.




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