Slow Cooker Kentucky Burgoo
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
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
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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)
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)
Member Ratings For This Recipe
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PATRICIAANN46
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RUNORKNIT
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DORISHEROFF
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
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TMHOOPER
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WRITEMANN1