America’s melting pot is well-represented on the plate, from Spaghetti and meatballs to chili con carne, the California roll, the Reuben sandwich, and even the humble Philly cheesesteak. These recipes fuse disparate global cuisines and palates to make something delicious and new—redefining American cuisine. It’s one of the reasons American food stands out on the international stage. We have a diverse landscape of culinary traditions that have global roots, but that are uniquely American.
Chicken Booyah is one such dish. If you have heard of this stew, there’s a good chance you live in northeast Wisconsin. A version of this stew was said to have been brought to Wisconsin from Belgian immigrants during the mid-1800s, when many Belgian immigrants settled in this region of Wisconsin. In fact, the Dairy State has three towns—Brussels, Namur, and Rosiere—named after cities in Belgium, where many immigrants settled. Still today, Wisconsin has the highest population of residents with Belgian heritage, over 45,000—according to data from World Population Review.
What Is Booyah Chicken?
It’s a hearty dish with some fun cultural connections. The meat-and-vegetable stew is often made for church fundraisers, town events, and community festivals. It is cooked in giant vats—often holding 10 to 20 gallons—over an open fire, and can be sold by bowl or gallon. According to the Green Bay Gazette, some even stir it with a “canoe paddle.”
The chicken-beef-veggie stew is so beloved, it’s often called “Belgian penicillin.” Much like many old recipes, numerous of this dish exist, and it has evolved from an original Belgian recipe into an American version. Neighbors argue over which version is “correct,” and everyone has their preferences. Tomatoes or not? Do you serve it with rice, noodles, or on its own? Regardless, for communities across northeast Wisconsin, Chicken Booyah is a beloved (and delicious) tradition that brings the community together.
“Booyah is a meal meant to be shared,” said one Redditor. “Whether it’s with one person or 100. There are no rules.”
How To Make Chicken Booyah
This slow cooker Chicken Booyah was adapted from a 50-gallon recipe, according to Bill Bartelme, who shared the recipe from northeastern Wisconsin. There are a lot of ingredients, but it’s still a pretty hands-off recipe. 25 minutes of prep and six hours in the slow cooker and you have a dish that will transport you to Door County, Wisc. (For a more Belgian-style version, try this recipe.)
Allrecipes / Sonia Bozzo
Ingredients
- 4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 pounds red potatoes, cut into 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
- 8 ounces diced celery
- 1 (14.5-ounce) can beef broth
- 1 (14.5-ounce) can petite diced tomatoes
- 8 ounces diced onion
- 8 ounces diced green bell pepper
- 8 ounces cabbage, shredded
- ¼ cup salt (or less, to taste)
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 tablespoons celery salt
- 1 tablespoon ground black pepper
- 1 (.42 oz) packet concentrated vegetable base (such as Swanson Vegetable Flavor Boost), optional
Directions:
Mix all ingredients in a slow cooker. Cover and cook on low for six hours. If you like it thicker, you can add a cornstarch slurry, or take the lid off for the last 30 mins or so for some of that extra broth to evaporate. Serve by itself, over rice, or even something like buttery mashed potatoes. Enjoy!
