Go Back
–+ servings

Slow Cooker Belgian Chicken Booyah

Booyah, a Belgian-American stew, combines chicken and lots of vegetables in a savory broth for a hearty Midwestern meal—perfect for feeding a crowd.
Print Recipe
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 20 servings
Course: Dinner, Lunch
Cuisine: American, U.S.
Ingredients Method

Ingredients
  

  • 4 pounds skinless boneless chicken thighs, cut into 1-inch pieces
  • 2 large onions diced
  • 3 carrots peeled and sliced
  • 3 celery stalks chopped
  • 4 medium potatoes peeled and cut into cubes
  • 2 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley optional garnish

Method
 

  1. Gather & Prep: Chop all vegetables, trim chicken, and measure spices.
  2. Layer in Slow Cooker: Place chicken on the bottom, then top with onions, carrots, celery, potatoes, and garlic.
  3. Add Broth & Seasoning: Pour in chicken broth, add bay leaves, thyme, salt, and pepper. Stir gently.
  4. Cook on Low: Cover and cook for 6 hours on Low (or 3–4 hours on High) until chicken and veggies are tender.
  5. Finish & Serve: Remove bay leaves, stir in peas, heat through, adjust seasoning, and garnish with parsley.
Tried this recipe?Let us know how it was!