SLOW COOKER CHICKEN BRUNSWICK STEW
By
Marjorie Folds
@pinchOsalt
1
★★★★★ 1 vote5
Ingredients
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2 largeonions (course chopped)
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1 pkgfrozen corn
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1 pkgfrozen baby lima beans (can omit )
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6boneless, skinless chicken breast
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1(28-ounce) can crushed tomatoes
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1(12-ounce) bottle chili sauce
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1(14 1/2 ounce) chicken broth
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1/4 cworcestershire sauce
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2 Tbspcider vineger
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2 Tbspmustard
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·pepper sauce to taste
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·salt and pepper to tase
How to Make SLOW COOKER CHICKEN BRUNSWICK STEW
- 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.