Slow Cooker Kentucky Chicken Burgoo Step-by-step instructions

Before you start

Before you begin, ensure you have all your ingredients measured and prepped. Wash and peel the potatoes, then dice them into uniform 1-inch cubes to ensure they cook at the same rate as the chicken. Pat the chicken breast dry with paper towels before cutting it into bite-size pieces.

Clear a space on your counter for the slow cooker, ensuring it is away from any heat-sensitive items, and double-check that your slow cooker insert is clean and dry. Having everything ready to go makes the assembly process fast and efficient.

Instructions

Preparation and layering

1. 1Assemble the base
   Place the chicken breast chunks into the bottom of the slow cooker stoneware insert. Add the cubed potatoes, lima beans, and corn on top of the chicken pieces.
   Look for ensure the chicken is distributed evenly across the bottom of the insert
   Tip cut the potato cubes into uniform sizes to ensure they cook evenly

At the end of this phase, the slow cooker insert should be filled with layers of raw chicken and vegetables. Everything should be neatly arranged, and the ingredients should appear fresh and vibrant, ready to be seasoned and covered to begin the long, slow cooking process.

Simmering and flavor infusion

2. 2Season and simmer
   Sprinkle the smoked paprika over the vegetables and chicken. Pour the crushed tomatoes over the entire mixture. Cover the slow cooker with the lid and cook on high for 4 hours, or until the chicken is fully cooked and tender.
   Look for the tomatoes should be bubbling and the chicken should be opaque white throughout
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip do not lift the lid during the first few hours to keep the temperature consistent

During this phase, the slow cooker works to tenderize the chicken and soften the potatoes. The kitchen should begin to fill with the savory, smoky aroma of the paprika and tomatoes. The liquid will begin to bubble, indicating that the flavors are melding together effectively.

Final rest and serving

3. 3Final rest and serve
   Once the cooking time is complete, verify the chicken has reached an internal temperature of 165°F (74°C). Turn off the slow cooker and allow the stew to rest for 5 minutes before serving to let the flavors meld and the steam settle.
   Look for the stew should be thick and aromatic with tender vegetables and fully cooked meat
   Tip taste the stew and adjust seasoning with salt or pepper if desired before serving

Once the cooking cycle is complete, the stew should look rich, thick, and inviting. The chicken should be perfectly cooked and tender, and the vegetables should be fully incorporated into the thickened tomato base. A brief rest allows the temperature to stabilize for serving.

Common mistakes

Avoid overcrowding the slow cooker, as this can lead to uneven cooking and prevent the flavors from blending properly. Another common mistake is using pieces of chicken that are too large, which may result in the outside cooking through while the center remains undercooked.

Always verify the internal temperature of the thickest piece of chicken before serving.

Additionally, do not be tempted to add too much extra liquid, as the vegetables and the tomatoes will release plenty of moisture during the cooking process, which is necessary for the proper stew-like consistency.

How to tell it’s done

The burgoo is ready when the chicken is completely opaque and tender throughout, reaching an internal temperature of 165°F (74°C) when checked with a food thermometer. The potatoes should be fork-tender and easily pierced without falling apart into mush.

The stew should have a thick, cohesive consistency, with the tomatoes having broken down slightly to coat the other ingredients evenly. If the stew appears too thin, you can remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.

• Poultry: 165°F (74°C) in the thickest part