Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs
  • 1 lb (450g) beef chuck roast, cut into 1-inch cubes
  • 1 lb (450g) smoked sausage (like Andouille or Kielbasa), sliced
  • ½ lb (225g) smoked bacon, chopped
  • 1 large onion, chopped (about 1 ½ cups)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (15 oz / 425g) can whole kernel corn, drained
  • 1 (15 oz / 425g) can lima beans, drained
  • 1 (15 oz / 425g) can butter beans, drained
  • 1 lb (450g) Yukon Gold potatoes, peeled and diced
  • 1 cup sliced okra (fresh or frozen)
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 1 cup (240 ml) water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste

Instructions:

  1. In a large skillet or pot, brown the bacon until crispy. Remove bacon and set aside, reserving the rendered fat. Brown the chicken thighs and beef chuck in batches in the bacon fat, seasoning with salt and pepper. Set aside.
  2. In the same skillet or pot, sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add the bell peppers and cook for another 3 minutes.
  3. Transfer the sautéed vegetables to the slow cooker (or Dutch oven). Add the browned meats, diced tomatoes, corn, lima beans, butter beans, potatoes, and okra.
  4. Pour in the chicken broth and water. Stir in the Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, and cayenne pepper. Season with salt and pepper to taste.
  5. Slow Cooker: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the meat is very tender. Dutch Oven: Bring to a simmer on the stovetop, then cover and transfer to a preheated 325°F (160°C) oven. Simmer for 3-4 hours, or until the meat is very tender. Stir occasionally.
  6. Remove the chicken thighs from the stew and shred them with two forks. Return the shredded chicken to the stew. If the stew is too thin, remove a cup of liquid and whisk in 1-2 tablespoons of cornstarch or flour until smooth. Return the mixture to the stew and stir until thickened.
  7. Stir in the reserved cooked bacon. Taste and adjust seasonings as needed. Serve hot.