Slow Cooker Wild Side Burgoo - KNEP - Kentucky Nutrition Education Program


Slow Cooker Wild Side Burgoo

Servings:12Serving Size:1 cup


  • 4 medium potatoes, peeled and diced
  • 1 cup cooked rabbit or chicken, cubed
  • 1 cup cooked venison or beef, cubed
  • 1 cup cooked squirrel or pork, cubed
  • 1 cup cooked lima beans (or 1 15-ounce can, drained)
  • 1 cup whole kernel corn ( or 1 15- ounce can, drained)
  • 3 1/4 cups chopped tomatoes (or 1 28-ounce can undrained)
  • 1 1/2 cups cabbage, shredded
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3 cups water


  1. Wash.hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Wash potatoes with a clean vegetable brush under running water before preparing.
  3. Combine all ingredients in a 6-quart slow cooker. Stir to blend.
  4. Cover with lid and cook on low for 8 hours.
  5. Refridgerate any leftovers within 2 hours after slow cooker is turned off. Divide leftovers into smaller containers to allow quick cooling.
Source: Adapted from "Slow Cooker Mount St. Joseph Burgoo" from "Pride of Kentucky" by University of Kentucky Cooperative Extension and Kentucky Department of Agriculture.

210 calories; 3.5g total fat; lg saturated fat; Og trans fat; 50mg cholesterol; 460mg sodium; 25g total carbohydrate; 4g dietary fiber; 5g sugars; Og added sugars; 20g protein; 0% Daily Value of vitamin D; 6% Daily Value of calcium; 15% Daily Value of iron; 10% Daily Value of potassium.