Brunswick Stew Crock Pot Version Recipes

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SLOW COOKER BRUNSWICK STEW



Slow Cooker Brunswick Stew image

Provided by Virginia Willis

Categories     main-dish

Time 8h25m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, very finely chopped
Two 28-ounce cans low-sodium diced tomatoes
One 15-ounce can low-sodium tomato sauce
One 2-pound roast or BBQ chicken, meat coarsely shredded (skin and bones discarded)
1 pound chopped or pulled BBQ pork
Scraped kernels from 4 ears fresh sweet corn (about 2 cups) or 2 cups frozen corn, defrosted
1 1/2 cups frozen butterbeans, defrosted
2 Idaho potatoes, peeled and cut into 1/2-inch cubes
Coarse kosher salt and freshly ground black pepper

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.

BRUNSWICK STEW FOR YOUR CROCK POT



Brunswick Stew for Your Crock Pot image

Early Virginia settlers made this hearty stew with squirrel meat. Better Homes and Gardens updated version simmers all day in your crock pot and features chicken and ham.

Provided by Bev I Am

Categories     Stew

Time 10h20m

Yield 6 serving(s)

Number Of Ingredients 14

3 medium onions, cut into thin wedges
2 lbs meaty chicken pieces, skinned
1 1/2 cups diced cooked ham (8 ounces)
1 (14 1/2 ounce) can diced tomatoes
1 (14 ounce) can chicken broth
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 (10 ounce) package frozen sliced okra (2 cups)
1 cup frozen baby lima bean
1 cup frozen whole kernel corn

Steps:

  • In a 3 1/2- to 4-quart crock pot place onion.
  • Top with chicken and ham.
  • In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  • If desired, remove chicken; cool slightly.
  • (Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces.
  • Return chicken to crock pot; discard bones.
  • Add okra, lima beans, and corn to crock pot.
  • If using low-heat setting turn to high-heat setting.
  • Cover and cook 45 minutes more or until vegetables are tender.
  • Makes 6 servings.

Nutrition Facts : Calories 478.6, Fat 21.3, SaturatedFat 6.5, Cholesterol 100.7, Sodium 375.4, Carbohydrate 38.1, Fiber 8.1, Sugar 5.2, Protein 35.8

BRUNSWICK STEW - CROCK POT VERSION



BRUNSWICK STEW - CROCK POT VERSION image

Categories     Soup/Stew     Beef     Chicken     Pork     Fall

Number Of Ingredients 12

1 med. container BBQ. Pork chopped (Castleberry's canned)
1 med, container BBQ. Beef chopped (Castleberry's canned)
12 oz. can white chicken breast
1 lg. onion chopped
28 oz. can diced tomatoes
¾ c. ketchup
2 reg. cans cream style corn
2 reg. cans whole kernel sweet corn
1 cup baby butter beans or lima beans
½ tsp hot sauce
2 tbs. vinegar
¼ tsp black pepper

Steps:

  • Mix all ingredients in a large crock-pot. Cook on low for 8 hours. Serve hot with saltines.

SOUTHERN STYLE BRUNSWICK STEW - CROCK POT



Southern Style Brunswick Stew - Crock Pot image

Make and share this Southern Style Brunswick Stew - Crock Pot recipe from Food.com.

Provided by Punky Julster

Categories     Stew

Time 5h

Yield 4 serving(s)

Number Of Ingredients 16

3 medium potatoes, cut in 1/2 inch pieces
1 (10 ounce) package frozen lima beans
1 (10 ounce) package frozen whole kernel corn
1 (10 ounce) package frozen okra (optional) or 1 (10 ounce) package fresh okra (optional)
3 cups cooked chicken, diced
1 large onion, sliced
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon rosemary
1/4 teaspoon pepper
1/8 teaspoon clove
1 bay leaf
4 cups chicken broth
1 (16 ounce) can diced tomatoes
1 cup celery, diced
1 cup carrot, diced

Steps:

  • Cook chicken and remove bones.
  • Put the remaining ingredients in the crock pot in the order listed and cook for 4-6 hours on high.
  • Before serving, remove bay leaf.
  • Stir before serving.

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