Friday, February 10, 2012

Recipe Friday - Brunswick Stew

This is not the most traditional Brunswick stew recipe but it's a great one for a chilly fall day, it's my fall back when I run out of my freezer stash from fundraisers. You use the slow cooker and it can be frozen for a quick dinner later. I found the recipe in my Southern Living Slow Cooker cookbook. My modifications are in italics.

Chicken Brunswick Stew

2 large yellow onions, chopped
2 boneless, skinless chicken breast; 6 boneless, skinless chicken thighs
2 cans creamed corn
1 (28 oz) can crushed tomatoes
1 bottle chili sauce
1 quart chicken stock, preferably homemade
1/3 cup Worcestershire sauce
1 stick unsalted butter
2 tbsp apple cider vinegar
2 tsp dry mustard
Salt, Pepper
Hot sauce to taste

Add ingredients to slow cooker in order listed. Cover and cook 4 hours on high or 8-10 hours on low. Remove chicken and shred using 2 forks. Return meat to stew, stirring well. Serve hot with grilled cheese sandwiches or fresh baked bread with butter.

1 comment:

Grandee said...

Thank you for the recipe, can't wait to try it I;ll let you know how it turns out. I'm sure it will be good. Remember me the next time you are at the fundraiser, Please.
Hope you all are doing great.
Love to all kisses to the girls,