BURGOO FOR THE SLOW COOKER

Burgoo for the Slow Cooker image

Provided by Pat Duran

Time 6h30m

Number Of Ingredients 23

1 1/2 lb extra lean pork tenderloin
8 oz chicken breasts, boneless and skinless
3 medium yellow onions, chopped
2 medium carrots, diced
3 stalks celery, diced
2 clove garlic, chopped
14 oz can crushed tomatoes
1 large green bell pepper, seeded and diced
1 c chopped cabbage
1 c okra, diced
1/4 c fresh parsley,chopped
1/2 tsp black pepper
1/4 tsp red pepper flakes
1/2 tsp thyme, dried
1 bay leaf
2 c chicken broth
3/4 c bourbon
1 lb potatoes, large dice
1 c frozen lima beans
1 c frozen corn
1 Tbsp cornstarch
Serve with salt and pepper, tabasco, steak sauce and worcestershire sauce to taste.
NOTE: many recipes also add beef, mutton and sweet potato.

Steps:

1. Dice the pork and chicken into 3/4 inch cubes. Add the meats, onions,cabbage, carrots,okra, celery, garlic,tomatoes, spices and broth and bourbon to a slow cooker. Stir to combine, layer the potatoes on top , then cover and cook on low for 5-6 hours.
2. After the 5-6 hours have passed, add the lima beans and corn, stir and cook for another 30 minutes to an hour.
3. Combine the cornstarch and water, then add to the stew, stir and cook 10 minutes more with the lid off. Serve with the condiments. Note: you can adjust the thickness of this recipe by adding more or less chicken broth or water.

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