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Wednesday, January 4, 2012

Quick and Easy Brunswick Stew

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The other day when I made the honeyed and chilied crock pot chicken tenders I had a few left over.

I shredded the remainder of the tenders and added them back to the sauce that was left in the crock pot. When I woke up the next morning I decided it would be the perfect starter for a crock pot brunswick stew. And it was!

Original Photo From Here

Here is how I did it:
  • 2 - 3 cups leftover shredded honeyed and chilied chicken tenders
  • 28 ounce can of crushed tomatoes
  • 1 small onion, finely chopped
  • 14.5 ounce can of lima beans, drained
  • 14.5 ounce can of whole kernel corn, drained
  • 1/2 cup of bottled chili sauce OR barbecue sauce
  • 2 cups of chicken stock
  • 1 Tablespoon of Worcestershire sauce
  • salt and pepper to taste
Put all the ingredients in a 3 - 5 quart crock pot.

Cook on low for 7 - 8 hours or on high for 3 - 4 hours.

Serve with your favorite cornbread or biscuits.

This was totally delicious and much easier than the traditional Brunswick stew I had made. I love "round 2" type recipes where you can use leftovers to make an entirely new dish, and this is one that I will continue to make throughout the cold winter months.

1 comment:

  1. I love Brunswick Stew! Thanks for sharing. YUM!!


Comments are welcome by anyone and everyone (especially if you tried the recipe). Unfortunately due to an increasing number of SPAM comments, I've had to change it so that there are no anonymous comments accepted. Can't wait to hear from you!

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