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Slow Cooker Belgian Chicken Stew

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PREP TIME
25 min
COOKING TIME
360 min
TOTAL TIME
385 min
SERVINGS
20 servings
Lunch Dinner U.S.
Slow Cooker Belgian Chicken Stew
Ingredients
  • 4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2 pounds red potatoes, cut in 1-inch pieces
  • 1 pound beef stew meat, cut into bite-size pieces
  • 1 (16 ounce) package frozen whole kernel corn
  • 1 (16 ounce) package frozen cut carrots
  • 1 (15 ounce) can cut green beans, drained
  • 1 (14.5 ounce) can chicken broth
  • 8 ounces diced celery
  • 1 (14.5 ounce) can beef broth
  • 1 (14.5 ounce) can petite diced tomatoes
  • 8 ounces diced onion
  • 8 ounces diced green bell pepper
  • 8 ounces cabbage, shredded
  • 1/4 cup salt, or to taste
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 tablespoons celery salt
  • 1 tablespoon ground black pepper
  • 1 0.42 oz packet concentrated vegetable base (such as Swanson® Vegetable Flavor Boost®)
Instructions
1
Combine the chicken, potatoes, beef, corn, carrots, green beans, and your choice of chicken or beef broth in a slow cooker. Add diced tomatoes, onion, bell pepper, and cabbage to the mixture. Season with salt, basil, oregano, celery salt, and black pepper. Finally, sprinkle some vegetable base on top of the ingredients and cover the slow cooker. Let it cook on Low for 6 hours, allowing all the flavors to meld together