How To make Crockpot Brunswick Stew
Ingredients
1
cup
tomatoes, cut up (16 oz)
1
cup
tomato paste (6 oz)
3
cup
chicken, cooked, cubed
1
pk
frozen succotash OR frozen okra, sliced
1
cup
onions, chopped
1
each
bay leaf
1
teaspoon
salt
1/2
teaspoon
rosemary, dried, crushed
1/2
teaspoon
pepper
1
cloves, ground
2 1/2
cup
chicken broth
Directions:
In crockpot, stir together undrained tomatoes and tomato paste. Add chicken, frozen succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well.
Makes 6 servings.
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crockpot brunswick stew recipe
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Crock Pots are the quickest, most hands off methods to prepare a meal. It's really that simple.
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Slow Cooker Brunswick Stew
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Slow Cooker Brunswick Stew
Serves 16
2 tablespoons butter
1 large sweet onion
3 celery stalks
4-6 cloves of garlic minced
1.5 lbs of pork loin
1.5 lbs of chicken breasts
14 oz. frozen Lima beans
8 oz. frozen okra
14 oz. frozen corn
28 oz. can crushed tomatoes
1 cup chicken broth
1/2 cup BBQ sauce
3 tablespoons of Worcestershire Sauce
1.5 tablespoons of brown mustard
1-2 tablespoons of hot sauce
1/2 teaspoon liquid smoke
1 bay leaf
Salt and pepper to taste
1. In a large skillet at medium heat add butter, onion, celery, and garlic. Cook until translucent
2. Chop pork and chicken into large chunks and add to slow cooker
3. Add onion,celery, and garlic mixture to slow cooker.
4. Add all remaining ingredients and stir.
5. Cook 6-7 hours on high or 10-12 on low
6. When meat tender remove chunks and shred. Once shredded add back to soup.
7. Eat and Enjoy
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Brunswick Stew -- Lynn's Recipes
Lynn demonstrates how to make a delicious, simple Brunswick Stew. This is great as a main dish or to use as a side dish for barbeque chicken, pulled pork, or any other type of barbeque. This makes a lot, so it is also a great stew to freeze in individual containers and use as needed for a quick lunch or dinner.
4 pounds pork tenderloin
4 chicken breasts
1 can cream corn
1 can whole kernel corn, undrained
2 cups chicken broth
3 (28 ounce) cans crushed tomatoes
1 cup barbeque sauce
2 Tablespoons Worcestershire Sauce
2 Tablespoons white vinegar
1 onion, chopped
3 Tablespoons sugar
Salt and pepper, to taste
Hot Sauce, optional
Cook the pork and chicken in a pressure cooker or cover with water in a large stockpot, bring to a boil and simmer until done and can be shredded with a fork.
Chop or shred the pork and chicken very fine -- or process in food processor and place in a large stockpot or large crock pot.
Add all of the remainder of the ingredients. If cooking on the stove, bring to a boil, reduce heat to a simmer and continue cooking for 2 hours. If using the crock pot, place all ingredients in the crock pot and cook for about 4-6 hours until everything is hot and the flavors are all incorporated with one another. You can add hot sauce if you desire for additional heat.
Serve or place in freezer for future meals.
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