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.