Crockpot Brunswick Stew
Brunswick stew is a traditional dish from the southeastern United States. The origin of the dish is uncertain, and there are two competing claims as to the place in the South where it originated, in addition to some claim to a German origin. In some parts of the South (particularly North Carolina and Georgia), it is also known as "hash"."Excellent stew. I've made several brunswick stews in the past and never could find one I liked until this one! I used 6 boneless chicken thighs instead of 4 bone-in and it worked great. It might could use a tad bit more salt for my liking but that could be because I used a little more meat than the recipe calls for. I also added a small amount of my favorite bbq sauce." - sannerton
Yield: 4 Servings Ready in 6 hours, 30 minutes
65 people trying soon
|1/2 teaspoonseasoned salt|
|1/4 teaspoonpoultry seasoning|
|4 bone-in chicken thighs (I removed skin)|
|1 onion; chopped|
|1 stalkcelery; chopped|
|3 mediumpotatoes; cut in 1/2" cubes|
|1 candiced tomatoes|
|1 cantomato sauce; (8 oz)|
|1 Tablespoonworcestershire sauce|
|1 bagfrozen corn; (9 oz)|
|1 bagfrozen limas; (9 oz)|
Crockpot Brunswick Stew Preparation
Cook bacon. Pour off all but 2 T bacon fat. Chop bacon and reserve.
Put flour and seasonings in gallon size ziplock bag. Shake to mix. Add chicken and shake to coat. Brown chicken in bacon fat along with onions and celery.
Place potatoes in bottom of crockpot. Top with onions and celery then chicken. Pour in tomatoes, tomato sauce & worcestshire sauce. Cook on low for 6 hours or high for 3. Remove chicken and let cool slightly. Remove from bone and chop.
Add chicken, corn and limas back in pot and cook for additional 1/2 hour.
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