SLOW COOKER CHICKEN BRUNSWICK STEW

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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 vote

Serves:

4 to 6

Prep:

25 Min

Cook:

5 Hr

Method:

Slow Cooker Crock Pot

Ingredients

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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

How to Make SLOW COOKER CHICKEN BRUNSWICK STEW

Step-by-Step

1Place onions, corn and lima beans in 4-quart slow cooker; place chicken over veggies. Add the remaining ingredients.
2Cover 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.
3I 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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