Ingredients:

  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound (450g) beef chuck roast, cut into 1-inch pieces
  • 1/2 pound (225g) smoked sausage (such as andouille or kielbasa), sliced
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can whole kernel corn, drained
  • 1 (15 ounce/425g) can lima beans, drained
  • 1 cup frozen okra, thawed
  • 1 medium potato, peeled and diced (about 1 cup)
  • 1 cup shredded cabbage
  • 6 cups (1.4 liters) chicken broth
  • 2 cups (475 ml) water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Brown chicken and beef in batches until nicely seared on all sides. Don't overcrowd the pan. Set aside.
  2. In the same skillet, sauté onion, celery, and carrots until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  3. Transfer sautéed vegetables to the slow cooker. Add seared chicken, beef, smoked sausage, diced tomatoes (undrained), corn, lima beans, okra, potato, cabbage, chicken broth, water, Worcestershire sauce, apple cider vinegar, smoked paprika, thyme, and cayenne pepper (if using).
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef and chicken are very tender and easily shreddable.
  5. Remove the beef and chicken from the slow cooker. Shred with two forks and return to the slow cooker.
  6. If the burgoo is too thin, remove the lid and cook on high for another 30-60 minutes, stirring occasionally, until it thickens to your desired consistency. If the burgoo is too thick, add a little more chicken broth or water.
  7. Season with salt and black pepper to taste. Serve hot. This burgoo recipe is great!