Chicken Brunswick Stew Recipe
This Chicken Brunswick Stew recipe makes 6 servings, each of which contains 290 calories and 6 grams of fat.
What You Need
2 tablespoons flour
2 teaspoons instant chicken bouillon granules
1 1/2 teaspoons poultry seasoning
1/4 teaspoon pepper
6 chicken thighs (bone in)
2 medium potatoes, cubed
1/2 cup chopped onion
1 15-oz. can tomato sauce
1 tablespoon Worcestershire sauce
1 9-oz. package frozen baby lima beans, thawed
1 9-oz. package frozen niblets corn, thawed
What To Do
1. In large Zip-loc storage bag, combine flour, bouillon granules, poultry seasoning and pepper and shake to mix well. Add chicken thighs, potatoes and onion; seal bag and shake to coat. Transfer ingredients to crockpot.
2. In a small bowl, combine tomato sauce and Worcestershire sauce; mix well. Pour over chicken and vegetables in crockpot and gently stir.
3. Cover. Cook on low for 7 hours, then stir in beans and corn. Cover again, and cook on low for another 30 minutes.
4. Remove chicken from crockpot and pull meat away from bones. Return meat to crockpot and stir into stew. Serve.
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