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Chicken Brunswick Stew Recipe

Ingredients:

  • Chicken Brunswick Stew
    Chicken Brunswick Stew

    2 tablespoons all-purpose flour

  • 2 teaspoons chicken bouillon granules
  • One 1/2 teaspoons poultry seasoning
  • 1/8 teaspoon pepper
  • Six bone-in chicken thighs (about 1 1/2 lb), skin removed
  • Two moderate Yukon Gold potatoes (regarding 1 lb), cut into 1-inch pieces (regarding Three mugs)
  • 1/2 cup chopped onion
  • One can (15 oz) tomato sauce
  • One tbs Worcestershire sauce
  • One container (9 oz) frozen baby lima beans, thawed
  • 1 container (9 ounce) frozen whole kernel corn, thawed
  • Salt as well as pepper, if desired

How to make Chicken Brunswick Stew

  • In large resealable food-storage plastic tote, mix flour, bouillon, poultry seasoning as well as pepper. Add chicken thighs, potatoes as well as onion; seal tote and tremble to coat. Within 3 1/2- to 4-quart crock pot, location chicken and veggies.
  • In small bowl, mix tomato sauce and Worcestershire sauce. Pour over chicken and vegetables; stir gently.
  • Cover; cook on Reduced heat environment Six to eight hrs.
  • Stir lima beans as well as corn into stew. Include; prepare about 30 minutes longer or even till coffee beans and hammer toe are sensitive.
  • With placed spoon, remove chicken through slow cooker. Eliminate chicken from bone fragments; dispose of bones. Reduce chicken into pieces; return chicken to stew. Add salt as well as pepper in order to taste.
  • Chicken Brunswick Stew is ready to serve.

Prep Time: 15 minutes
Total Time: 6 hours 45 minutes
Servings: 6 servings

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