This is a booyah recipe that is adapted from originally a 50 gallon recipe cooked in large 55 gallon cast-iron kettles with a wood fire, most often at church picnics in northeastern Wisconsin.

Ingredients

• 4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 2 pounds red potatoes, cut in 1-inch pieces
• 1 pound beef stew meat, cut into bite-size pieces (optional)
• 1 (16 ounce) package frozen whole kernel corn
• 1 (16 ounce) package frozen cut carrots
• 1 (15 ounce) can cut green beans, drained
• 1 (14.5 ounce) can chicken broth
• 1 (14.5 ounce) can beef broth
• 1 (14.5 ounce) can petite diced tomatoes
• 8 ounces diced onion
• 8 ounces diced celery
• 8 ounces diced green bell pepper
• 8 ounces cabbage, shredded
• 1/4 cup salt
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons celery salt
• 1 tablespoon ground black pepper
• 1 packet concentrated vegetable base

Directions

1. Mix chicken, potatoes, beef, corn, carrots, green beans, chicken broth, beef broth, diced tomatoes, onion, celery, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a slow cooker.
2. Cook on Low for 6 hours.