This has been one heck of a winter, right! All this snow and ice has me using my slow cooker a lot this year, because there’s nothing quite like a warm bowl of soup or stew that’s’ been simmering all day, to warm you up. I’ve “officially” added a slow cooker meal to our weekly menu board which has me testing out some new recipes. One of the tastiest recipes I’ve adapted was this chicken Brunswick Stew. The most traditional recipes use a combination of meats like chicken, pork, and even small game, but I love the streamlined approach to this one using only chicken.
Put this on in the morning and serve it up for a family dinner or for winter entertaining and game day eats.
Slow Cooker Brunswick Stew
- 20 oz. chicken breasts, skinned and boned
- 2 onions, chopped
- 4-5 medium potatoes, cut into bite size pieces
- 16 oz frozen lima beans
- 2 – 14 oz cans cream-style corn
- 1 – 28 oz can crushed tomatoes
- 1 – 12 oz bottle chili sauce
- 1 – 14 oz can chicken broth
- 1/4 cup Worcestershire sauce
- 1/4 cup butter, cut up
- 2 teaspoons dry mustard
- 1 teaspoon Tabasco
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Place onion in slow cooker, and lay chicken on top. Add all remaining ingredients and give them a stir to combine (without disturbing the layer of onion and chicken).
Cover and cook on high for 4 hours or until chicken is tender. Remove chicken and shred it using 2 forks. Return chicken to stew and continue cooking on low for 2 hours.
Makes about 14 cups.
This stew is hearty and delicious, with a slight tanginess. When I heated up the leftovers I added a little sugar to it to balance it out and the kids really liked that. Either way it’s yummy and served with corn bread on the side, this is true Southern comfort food!
