Slow Cooker Spicy Kentucky Burgoo

Ingredients

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Celery Salt

  McCormick

  1 tsp or 4g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Dill weed

  Spices, dried

  2 tsp or 2g

• Garlic powder

  Spices

  2 tsp or 6g

• Pepper

  Spices, black

  2 tsp or 4g

• Garlic Salt

  Kroger

  3 tsp or 12g

• Oregano

  Spices, dried

  1 tbsp, ground or 6g

• Onion powder

  Spices

  4 tsp or 10g

• Parsley

  Spices, dried

  4 tsp or 2g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  32 oz or 907g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Beef broth or bouillon canned soup

  Ready-to-serve

  2 cup or 480g

• Tomatoes

  Red, ripe, canned, with green chilies

  2 cup or 482g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Raw

  1 small or 70g

• Kielbasa

  Polish, turkey and beef, smoked

  8 oz or 227g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Pepper or hot sauce

  Ready-to-serve

  2 tsp or 9g

• Coconut oil

  1 tbsp or 14g

• Buttermilk

  Milk, fluid, cultured, lowfat

  3 tbsp or 46g

Directions

1. Whisk together the thyme, celery salt, basil, dill, garlic powder, black pepper, garlic salt, oregano, onion powder, and parsley.
2. Pat the beef chuck dry, rub it on all sides with the spice mixture (reserve 1–2 teaspoons for later), and place it in the slow cooker with the beef broth.
3. Cover and cook on Low until the beef is tender, 3–5 hours.
4. Meanwhile, boil the chicken breast in lightly salted water on the stove until cooked through to 165°F (30–40 minutes), cool slightly, shred, and refrigerate until needed.
5. Transfer the beef to a board, trim and discard excess fat, cut into bite-size cubes, and return the beef and any juices to the slow cooker.
6. Add the tomatoes with green chilies, diced tomatoes, chicken broth, minced garlic, onion, kielbasa, crushed red pepper flakes, hot sauce, coconut oil, and the reserved spice mixture. Stir to combine.
7. Cover and cook on Low until flavors meld and the vegetables are tender, 6–8 hours. Add the shredded chicken during the last 1–2 hours to warm through without overcooking.
8. Just before serving, stir in the buttermilk to enrich the broth. Taste and adjust seasoning with additional hot sauce, salt, and pepper as desired.