SLOW COOKER CHICKEN BRUNSWICK STEW

Name: SLOW COOKER CHICKEN BRUNSWICK STEW
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 4 to 6
Cuisine: Southern
Ingredients: 2 large onions (course chopped); 1 pkg frozen corn; 1 pkg frozen baby lima beans (can omit ); 6 boneless, skinless chicken breast; 1 (28-ounce) can crushed tomatoes; 1 (12-ounce) bottle chili sauce; 1 (14 1/2 ounce) chicken broth; 1/4 c worcestershire sauce; 2 Tbsp cider vineger; 2 Tbsp mustard; pepper sauce to taste; salt and pepper to tase

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By Marjorie Folds
@pinchOsalt

This recipes is sooooo good. Our intire family loves it. All in one pot and coudn't be easier. It makes a little over three quarts and can be doubled, tripled, ect.... for a big crowd. Enjoy.

Rating:

★★★★★ 1 vote5

Serves:

4 to 6

Prep:

25 Min

Cook:

5 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2 large

onions (course chopped)
1 pkg

frozen corn
1 pkg

frozen baby lima beans (can omit )
6

boneless, skinless chicken breast
1

(28-ounce) can crushed tomatoes
1

(12-ounce) bottle chili sauce
1

(14 1/2 ounce) chicken broth
1/4 c

worcestershire sauce
2 Tbsp

cider vineger
2 Tbsp

mustard
·

pepper sauce to taste
·

salt and pepper to tase
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How to Make SLOW COOKER CHICKEN BRUNSWICK STEW

Step-by-Step

Place onions, corn and lima beans in 4-quart slow cooker; place chicken over veggies. Add the remaining ingredients.
Cover and cook on HIGH 4 to 5 hours or until chicken is pull apart tender. Remove the chicken and shred (use two forks to shred) then return the chicken this will thicken the stew.
I add a can of fiesta corn and a 4-ounce can of green chilis to my cornbread mix and serve with the stew. Really good.

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