Slow Cooker Wisconsin Chicken Booyah Step-by-step instructions

Before you start

Before you start, make sure you have all the ingredients prepped: cut the chicken into chunks, dice the potatoes, slice the carrots, and chop the cabbage. Measure out the thyme, pepper, crushed tomatoes, and broth.

No need to brown the chicken or sauté anything—everything goes into the slow cooker raw, which saves time and cleanup. Set out your 6-quart slow cooker and have the lid ready.

Instructions

Layer and Pour

1. 1Layer the Ingredients
   Place the chicken chunks in the bottom of a 6-quart slow cooker. Spread them into an even layer. Top with the diced potatoes, sliced carrots, and chopped cabbage, distributing them evenly over the chicken. Sprinkle the dried thyme and black pepper over the vegetables.
   Look for The slow cooker should be filled about three-quarters full with the chicken and vegetables layered neatly.
   Tip Cut the potatoes and carrots into similar-sized pieces so they cook evenly.
2. 2Add the Liquid
   Pour the crushed tomatoes and chicken broth over the top. Do not stir—the liquid will seep down as it cooks. Cover the slow cooker with the lid.
   Look for The liquid should cover most of the vegetables, but some pieces may peek above the surface.
   Tip If you prefer a thinner broth, add an extra 1/2 cup of broth or water.

At the end of this phase, the slow cooker contains raw chicken, potatoes, carrots, cabbage, and seasonings, with tomatoes and broth poured over the top. The liquid should reach about halfway up the ingredients.

The vegetables may be slightly mounded above the broth, but they will settle as they cook. The thyme and pepper are visible on the surface, and the tomato broth looks vibrant and rich.

Slow Cook

3. 3Cook on Low
   Set the slow cooker to LOW and cook for 6 to 8 hours, until the chicken is cooked through and the vegetables are tender. Avoid lifting the lid during cooking to keep the heat steady.
   Look for The stew will be bubbling gently around the edges, and the aroma of thyme and tomatoes will fill the kitchen.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If you're short on time, cook on HIGH for 3 to 4 hours, but low heat gives the best flavor.
4. 4Check for Doneness
   After 6 hours, check the chicken by cutting into a piece—it should be opaque and reach an internal temperature of 165°F (74°C). The potatoes and carrots should be easily pierced with a fork. If not, continue cooking for another 30 to 60 minutes.
   Look for The chicken is white throughout with no pink, and the vegetables are fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use an instant-read thermometer inserted into the thickest part of a chicken piece for an accurate reading.

After several hours on LOW, the stew is bubbling gently around the edges. The aroma of thyme and tomatoes fills the kitchen. The chicken is cooked through, and the vegetables are tender. The broth has darkened and thickened, and the cabbage has softened and become translucent. The potatoes and carrots are easily pierced with a fork, and the chicken is opaque and moist.

Rest and Serve

5. 5Rest and Serve
   Turn off the slow cooker and let the booyah rest for 10 minutes. Stir gently to combine the layers. Ladle into bowls and serve hot.
   Look for The stew is thick and aromatic, with tender chicken and soft vegetables in a rich tomato broth.
   Tip Serve with crusty bread or crackers for dipping.

After resting, the booyah is thick and hearty, with tender chunks of chicken and soft vegetables in a rich, savory broth. The layers have melded together, and the stew is uniformly seasoned. The chicken is white and juicy, the potatoes are creamy, and the cabbage is sweet and tender. Ladle into bowls and serve hot, with crusty bread on the side.

Common mistakes

One common mistake is lifting the lid too often during cooking—this lets heat escape and extends the cooking time. Another is cutting the vegetables into uneven pieces, which can lead to some being undercooked while others turn to mush.

Don't skip the resting time at the end; it allows the flavors to settle. Also, be careful not to overcook the chicken, as it can become dry and stringy.

How to tell it’s done

The booyah is done when the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C) on an instant-read thermometer. The chicken should be opaque all the way through with no pink.

The potatoes and carrots should be easily pierced with a fork, and the cabbage should be tender but not mushy. The broth will be thick and flavorful, with the tomatoes and seasonings fully incorporated.

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