Wednesday, January 23, 2013

Chicken Brunswick Stew

Chicken Brunswick Stew


2 1/2 c onions, chopped
7 (4 oz.) skinless, boneless ckicken breast halves
2 (16 oz) cans of no-salt cream-style corn
1 (28 oz) can of crushed tomatoes, undrained
1 c chicken broth (recipe for chicken broth)

Chicken Brunswick Stew1/2 c barbecue sauce (recipe for bbq sauce)
1/4 c melted butter
1/4 c ketchup
2 Tb Worcestershire sauce
1 tsp liquid smoke
2 Tb cider vinegar
1 Tb celery salt
2 tsp dry mustard
Freshly ground pepper to taste

brown rice for a side (optional)


1. Place onions in a 6 quart slow cooker, top with chicken, corn, tomatoes, and broth.
2. Mix barbecue sauce, melted butter, ketchup, worcestershire sauce, liquid smoke, vinegar, celery salt, and dry mustard (add ground pepper to liking). Stir well and pour over ingredients in slow cooker.
3. Cover with lid and cook on high for 90 minutes and then reduce to low setting and cook for 5 hours or until chicken is tender.
4. Remove chicken and shred. Return to slow cooker.
5. Add hot rice (optional) when serving.

Chicken Brunswick Stew is named after the city of Brunswick, Georgia.

9 servings

1 comment:

  1. I love this stew! It is better than any restaurant and it is so easy to make! Thank you for posting!