This is one of those quintessential Kentucky Derby foods that- unless you're doing research on or have attended the Derby- you would not likely hear about. I like to think about this as Kentucky’s answer to Cholent. It cooks low and slow in the cooker, giving the dish a robust and hearty flavor.
- Prep Time
- 8 ServingsServings
- 1 pound beef stew meat
- 1 pound boneless skinless chicken thighs
- 2 onions chopped
- 3 stalks celery, chopped
- 3 carrots, sliced
- 2 medium potatoes in large chunks
- 1 chopped green bell peppers
- 1 Cup Frozen Corn
- 1 Cup Frozen Lima Beans
- 2 Cloves Garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 Bay Leaf
- 1 Can (approx 15 oz) Whole Peeled Tomatoes
- 2 ½ cups Chicken or Beef Stock
- Salt & Pepper to taste
- Chopped Parsley
- Place beef and chicken in slow cooker and layer with carrots, onions, celery, potato, green pepper, garlic, bay leaf, corn, lima beans and stock. Roughly chop or tear tomatoes and add, with juices, to the cooker. Season liberally with salt and freshly ground black pepper.
- Before shabbat, turn slow cooker on and cook on low overnight.
- To serve, garnish with fresh chopped parsley.