Slow Cooker Kentucky Burgoo

By MaryEllen

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.

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)
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• 3 stalks celery, diced (about 1 cup)
• 2 garlic cloves, chopped
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• 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

Details

Preparation time 15mins
Cooking time 360mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

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)