Slow Cooker Kentucky Burgoo

1KSHARES
Slow Cooker Kentucky Burgoo

4.2 of 5 (58)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 192.9
  • Total Fat: 2.1 g
  • Cholesterol: 47.1 mg
  • Sodium: 94.7 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 4.9 g
  • Protein: 21.6 g

View full nutritional breakdown of Slow Cooker Kentucky Burgoo calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

This spring time stew is a must have at any Derby party! Traditionally made with pork, beef, chicken, and rabbit, I've added more veggies and lightened the meat. The best part: This is a slow cooker recipe, so the burgoo will be ready when the horses are loading into the gate.
This spring time stew is a must have at any Derby party! Traditionally made with pork, beef, chicken, and rabbit, I've added more veggies and lightened the meat. The best part: This is a slow cooker recipe, so the burgoo will be ready when the horses are loading into the gate.

Number of Servings: 8

Ingredients

    16 ounces extra lean pork tenderloin, fat and silver skin removed (yields about 14 ounces)
    8 ounces boneless chicken breast, fat removed
    3 medium yellow onions, chopped (about 1 1/2 cups)
    2 medium carrots, diced (about 1 cup)
    3 stalks celery, diced (about 1 cup)
    2 garlic cloves, chopped
    1 14.5-ounce can no salt added diced tomatoes
    1/2 teaspoon black pepper
    1/4 teaspoon red pepper flakes
    1/2 teaspoon thyme, dried
    1 bay leaf
    2 cups homemade chicken stock
    1 large sweet potato, diced into 1 inch cubes
    1 cup frozen lima beans
    1 cup frozen corn
    1 tablespoon cornstarch
    hot sauce to taste



Tips

If you don't like sweet potatoes, try redskin potatoes instead.


Directions

Dice the pork and chicken into 3/4 inch cubes. Add the meats, onions, carrots, celery, garlic, tomatoes, spices, and stock to a slow cooker. Stir to combine, layer the sweet potatoes on top, then cover and cook on low for 5-6 hours.

After 5-6 hours, add the lima beans and corn, stir and cook for another 30 minute to an hour.

Combine the cornstarch with 1/4 cup water, then add to the stew, stir and cook 10 more minutes with the lid off before serving.

Serve with hot sauce to taste.

Serves 8 (1 1/4 cups per serving)

1KSHARES

Rate This Recipe

Member Ratings For This Recipe


  • Incredible!
    18 of 18 people found this review helpful
    This is so good!!! The only thing that I changed was a substitution of Black Beans for Lima Beans. - 4/30/12

    Was this review helpful?   yes  No

  • Incredible!
    12 of 12 people found this review helpful
    Loved it. I suggest adding the sweet potatoes about 1 hour into cooking if they are bite size. And add corn starch and water about 30 minutes before finishing the cooking. Other than that, I really enjoyed the recipe. Oh, and only use 2 onions. - 5/30/12

    Was this review helpful?   yes  No

  • Very Good
    9 of 9 people found this review helpful
    Made for church supper (hot sauce on side for Lutherans) w/sweet potatoes; substituted a mix of home-cooked beans (Lima, navy, black) & added a few tablespoons of barley.Therefore,did not use thickener. Excellent flavor & nutrition, works even on a paper plate if you have enough vegetables. - 12/5/12

    Was this review helpful?   yes  No

  • O.K.
    8 of 8 people found this review helpful
    I made the recipe as printed except my can of tomatoes had salt. It was just OK; bland to my tastes. Most Burgoo recipes include Worcester Sauce. vinegar or lemon juice (acid!) and salt which i will add next time to boost flavor. Maybe shredded cabbage too. - 10/22/12

    Was this review helpful?   yes  No

  • Very Good
    8 of 8 people found this review helpful
    Easy to make. Substitute scallions or sweet onions or leeks for the yellow onions if you are concerned about onion overload. - 4/3/12

    Was this review helpful?   yes  No
See All Comments