Crock Pot Camp Stew

Crock Pot  Camp Stew Recipe

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Shelia Tucker


I think this is a good recipe, it uses 3 different meats, where it calls for a can of pork, youcould sub 2 cups of leftover pork roast or leftover Barbecued pork, and for the canned chicken you could always sub any kind of leftover chicken, Or sub the beans.For the beef, sub leftover meatloaf, meatballs etc.


★★★★★ 3 votes

15 Min
8 Hr
Slow Cooker Crock Pot


  • 1 lb
    ground beef
  • 1 medium
    onion chopped
  • 2 large
    peeled and diced potatoes
  • 1 pkg
    frozen, speckled butter beans , ( thawed )
  • 1 can(s)
    cream style corn ( 14 3/4 oz. )
  • 1 can(s)
    whole kernal corn (drained ) 8 3/4 oz. size
  • 1 can(s)
    castleberrys barbecued pork (10 oz. )
  • 1 can(s)
    white chicken in water ( 10 oz. ) drained
  • 2 can(s)
    stewed tomatoes ( 14 1/2 oz. ) each can
  • 1 c
  • 1 c
  • 2 Tbsp
    or 4, lemon juice
  • 1 Tbsp
    worcestershire sauce ( i use a-1 sauce )
  • 1 Tbsp
    hot sauce
  • 1 tsp
    each of salt and pepper

How to Make Crock Pot Camp Stew


  1. In a large skillet, brown ground beef and onion, over medium high heat, stir meat as it browns with a long handled cooking fork to break it up, then drain well Set aside- Layer potatoes, butter beans, beef, and remaining ingredients in a 6 quart crock pot, Cook Covered on LOW for 8 Hours, checking to make sure the potatoes are tender .
  2. This recipe is by Kristin Chappell in Southern Living Magazine.

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About Crock Pot Camp Stew

Course/Dish: Chicken, Beef, Other Soups, Pork
Main Ingredient: Beef
Regional Style: Southern
Hashtags: #pot, #stew, #crock, #Camp

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