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".
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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|Serving Size: 1 Serving (406g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.7mg||0 %|
|Sodium 879.3mg||30 %|
|Potassium 1341.7mg||35 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 37.8g|
|Protein 6.4g||9 %|
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Calories per serving: 204
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