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!

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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. 

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