Slow Cooker Belgian Chicken Booyah Recipes

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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

Categories     Main Course, Dinner

Time 6h10m

Number Of Ingredients 15

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

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

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