Best Slow Cooker Belgian Chicken Booyah Recipes

SLOW COOKER BELGIAN CHICKEN BOOYAH RECIPE

Slow Cooker Belgian Chicken Booyah Recipe image

If you're looking for a hearty meal that takes minimal effort -- you've found it. This slow cooker Belgian chicken booyah stew is sure to stick to your ribs!

Provided by Kristen Carli,Mashed Staff

Time 6h10m

Number Of Ingredients 15

Ingredients

2 1/2 pounds chuck roast
12 ounces frozen peas
1/2 yellow onion, diced
15 ounce can diced tomatoes
12 ounces carrot slices
12 ounces green beans
12 ounces corn kernels
2 1/2 pounds boneless skinless chicken thighs
1 cup shredded cabbage
5 cups chicken broth
1 teaspoon ground coriander
1 teaspoon crushed rosemary
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Cut your chuck roast into 1-inch chunks.
Put all the ingredients into a slow cooker, and stir to combine.
Cover and cook on high for 6 hours, and serve.

Nutrition Facts : Calories 368 calories, Carbohydrate 22 g carbohydrates, Cholesterol 152 mg cholesterol, Fat 11 g fat, Fiber 5 g fiber, Protein 45 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 555 mg, Sugar 8 g, TransFat 0 g

BOOYAH CHICKEN

Booyah Chicken image

I learned this dish while stationed at Kleine Brogel AB, Belgium. It is authentic!

Provided by Rayna Jordan

Categories World Cuisine Recipes European Belgian

Time 2h50m

Yield 12

Number Of Ingredients 24

Ingredients

1 (4 pound) whole chicken, cut into pieces
2 ½ pounds cubed beef stew meat
1 ½ pounds pork shoulder roast
7 cups water
3 cups chicken broth
3 cloves garlic, whole
2 bay leaves
water to cover
1 tablespoon vegetable oil
2 cups diced onion
2 cups diced carrots
2 stalks celery, diced
1 clove garlic, minced
6 potatoes, unpeeled and diced
1 ½ cups fresh green beans, cut into 1 inch pieces
1 (14.5 ounce) can whole peeled tomatoes, drained
1 ½ teaspoons salt
1 teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ cup frozen green peas
1 ½ teaspoons grated lemon zest
½ teaspoon crushed red pepper
½ cup chopped fresh parsley, for garnish

Steps:

Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.

Nutrition Facts : Calories 663.9 calories, Carbohydrate 28.1 g, Cholesterol 172.4 mg, Fat 35.4 g, Fiber 4.2 g, Protein 55.7 g, SaturatedFat 12.2 g, Sodium 794.3 mg, Sugar 5.6 g

SLOW COOKER BELGIAN CHICKEN BOOYAH

Slow Cooker Belgian Chicken Booyah image

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.

Provided by Bill Bartelme

Categories Chicken Stew

Time 6h25m

Yield 20

Number Of Ingredients 19

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
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® Vegetable Flavor Boost®)

Steps:

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.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 18.6 g, Cholesterol 67.7 mg, Fat 9.6 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 3 g, Sodium 1918.1 mg, Sugar 4.3 g