Eric and I both love Brunswick Stew, but we’ve never made it before. Usually, we only eat when we’re with his family in Alabama. It’s always at the big family gatherings. When I saw Erin’s post for Brunswick Stew, I knew immediately that I had to make it for us.
The day we made this stew, we had been at the beach with our friends Marlyn and Chris. After being in the sun, we definitely had no desire to come home and cook. Thankfully, we didn’t have to do much in the way of cooking in order to enjoy this. We just put everything in the Crock Pot and let it do all the work. We were both incredibly happy with how it turned out, especially considering the minimal effort involved in making it. The stew was filled with flavor and went perfectly with the cheddar muffins we made to serve alongside it.
This, like most slow-cooker meals, makes a lot of food. We stored some as leftovers for that week and put the rest in the freezer for another time.
Chicken Brunswick Stew
2 large onions, chopped
6 skinless boneless chicken breast halves
2 (15-ounce) cans cream-style corn
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle chili sauce
1 (14.5-ounce) can chicken broth
¼ cup Worcestershire sauce
¼ cup butter, cut up
2 tablespoons vinegar
2 teaspoons dry mustard
½ teaspoon salt
½ teaspoon pepper
½ teaspoon pepper sauce
1 tablespoon sugar
-Place onion in a 4-quart slow cooker; place chicken breasts on top of the onions.
-Add corn, tomatoes, chili sauce, chicken broth, Worcestershire sauce, butter, vinegar, mustard, sugar, salt, pepper, and pepper sauce.
-Cover and cook on HIGH for 4 hours or until chicken is tender.
-Remove the chicken and shred; return to stew.
-Mix thoroughly and serve.
Source: Dinner and Dessert