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Slow Cooker Kentucky Burgoo

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Rating: 4/5
2 reviews

ready in: 2-5 hrs
serves/makes:   10

recipe id: 22407
cook method: crock pot

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1 pound lean beef stew meat
1 pound pork stew meat or chops, cut in 1" pcs.
1 teaspoon onion salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
3 sliced carrots
1 medium onion, chopped
4 skinned chicken thighs
4 small red potatoes, peeled if desired and cubed
1 cup chopped green bell peppers
1 can (14.5 ounce size) stewed tomatoes, cut-up and juice reserved
1 can (10.5 ounce size) double strength chicken broth
1 can (17 ounce size) whole kernel corn
1 can (17 ounce size) lima beans, drained


Place beef and pork in a 6-quart slow cooker. Sprinkle with onion salt, pepper and red pepper. Toss until evenly coated.

Layer in slow cooker, in order, carrots, onion, chicken, potatoes, green pepper and stewed tomatoes with juice. Add chicken broth. Pour liquid from corn into slow cooker; set corn aside. Do Not Stir mixture in slow cooker.

Cover and cook on high for 4 to 4 1/2 hours or on low for 8 to 9 hours or until beef, pork and vegetables are tender.

Remove chicken. Stir corn and lima beans into mixture in slow cooker. Cook on high for 30 minutes or until heated through.

Meanwhile, when cool enough to handle, remove chicken from bones and cut into bite-size pieces. Discard bones. Return chicken to mixture and heat through.

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316 calories, 11 grams fat, 29 grams carbohydrates, 26 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I must admit, the reason why I cooked this meal was the name and the suggested meats. But I was so surprised with how it turned out. I used a pork tenderloin and pre cut the pieces. I served it right out of the crock. I think next time I will take out the potatoes and serve with rice or egg noodles. This is going to be great for the winter months.

Guest at

Guest Foodie

I made this using deer meat instead of beef. I had to add salt and garlic powder to taste and thicken the juices to make it like a stew. All the guys really liked it.

Registered Member at
Member since:
Apr 15, 2011

REVIEW: 4 star recipe rating
Made it today and it was good.

Now then, the Burgoo to which I must compare it was what I have had a few times at a place called "Mark's Feed Store" in Louisville. Their recipe seemed pretty much the same except thicker (as if made with Cream of Chicken soup instead of chicken broth) and a tad "peppery-er". I really liked it that way and so the next time I make it (and there will be a next time), I will likely try it with the Cream of Chicken soup and a little more pepper.

Registered Member at
Member since:
Apr 15, 2011


I'm anxious to give this recipe a try, but I have one question regarding ingredients. You mention: 1/4 teaspoon ground red bell peppers When I see "red bell pepper", I understand that to mean the large, sweet variety. Using "1/4 teaspoon ground" makes me believe it should be more of the cayenne variety. Unless I hear otherwise, I'll go with the cayenne.

CDKitchen Staff Reply:
Yep, pretty sure they meant cayenne. Will update the recipe to reflect that.

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