Amelias Slow Cooker Brunswick Stew Recipes

AMELIA'S SLOW COOKER BRUNSWICK STEW

Steps:

• Heat the vegetable oil in a skillet over medium heat, and brown the ribs on all sides. Transfer to a slow cooker. Place onion in the skillet, cook until tender, and transfer to the slow cooker.
• Place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper.
• Cover, and cook 6 hours on High. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and continue cooking 2 hours on High.

SLOW COOKER BRUNSWICK STEW

Steps:

• To prepare in a slow cooker: Heat the oil in a skillet over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Transfer to a slow cooker. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the cooker, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Turn the cooker on high and cook for 4 hours, or cook on low for 8 hours. Taste and adjust for seasoning with salt and pepper.
• To prepare on the stove: Heat the oil in a large heavy-duty pot over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the pot, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to simmer and cook uncovered, stirring often, until the potatoes and butterbeans are tender and the mixture is thick, about 45 minutes. Taste and adjust for seasoning with salt and pepper.

SLOW COOKER CHICKEN BRUNSWICK STEW

Steps:

• Place chopped onion in a 4-qt. slow cooker. Cut each chicken breast in half and place over onion.
• Add corn and remaining ingredients. Cook on high for 4 hours or until chicken is tender. Remove chicken, shred with a fork, and return the meat back to the stew. Enjoy!
• A lot of times I will cook a whole chicken and assemble the stew as directed, using the already cooked meat. If you try this, reduce the heat to low and just let it simmer in the crock pot for a couple of hours.

AMELIA'S SLOW COOKER BRUNSWICK STEW

Steps:

• Heat the vegetable oil in skillet over medium heat, and brown the ribs on all sides. Transfer to a slow cooker. Place onion in the skillet, cook until tender, and transfer to the slow cooker.
• Place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper.
• Cover, and cook 6 hours on HIGH. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and continue cooking 2 hours on HIGH.