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