Brunswick Stew

Brunswick Stew

Early Virginia settlers made this hearty stew recipe with squirrel meat. Our updated version simmers all day in your slow cooker and features chicken and ham.

Recipe from Diabetic Living
SERVINGS
6
SERVING SIZE
1 3/4 cup
PREP TIME
25 mins

Brunswick Stew

Early Virginia settlers made this hearty stew recipe with squirrel meat. Our updated version simmers all day in your slow cooker and features chicken and ham.

Recipe from Diabetic Living
Recipe from Diabetic Living
Ingredients
  • 3   medium onions, cut into thin wedges
  • 2   pounds meaty chicken pieces, skinned
  • 1   cup diced cooked ham (5 ounces)
  • 1  14 1/2 ounce can diced tomatoes
  • 1  14  ounce can reduced-sodium chicken broth
  • 4   cloves garlic, 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 whole or sliced okra (2 cups)
  • 1   cup frozen baby lima beans
  • 1   cup frozen whole kernel corn
Related Video
How to Make Old Fashioned Beef Stew

This hearty dish is bound to warm you up on a cold winter's day. If you are short on time you can easily make this old-fashioned beef stew in a slow cooker.

Directions
1. 
In a 4- to 5-quart slow cooker 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.
2. 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. 
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 slow cooker; discard bones.
4. 
Add okra, lima beans, and corn to slow cooker. If using low-heat setting, turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender. Season to taste with pepper. Pass additional bottled hot pepper sauce. Makes 6 (1-3/4-cup) servings.

nutrition information

Per Serving: cal. (kcal) 289, Fat, total (g) 7, chol. (mg) 75, sat. fat (g) 2, carb. (g) 26, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 7, pro. (g) 29, sodium (mg) 683, Vegetables () 1.5, Starch () 0.5, Other Carb () 0.5, Lean Meat () 3.5, Fat () 1, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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