Whenever the weather is cold and blustery like it is now, don't you crave something hot and hearty to help keep away the chill? With only 8 ingredients and a prep time of less than 10 minutes, this Brunswick stew is a complete meal that's sure to warm you up, and it's perfect for busy cooks on a blustery January day. The best thing about this stew? Your slow cooker does all the work!
Easy Brunswick Stew (serves 6-8)
2 (10.75 oz.) cans tomato soup + 2 soup cans water or chicken broth
2 (14.75 oz.) cans creamed corn
2 (14.5 oz.) cans diced tomatoes (do not drain)
1 (16 oz.) bag baby lima beans
2 cups frozen potatoes O' Brien (or southern-style hash browns, not the shredded kind))
2 tablespoons hot sauce (optional)
1 teaspoon ground black pepper
2 cups cooked chicken or pork (or combination of both)
In a small bowl, combine soup and water or chicken broth and add to your slow cooker. Add remaining ingredients and chicken to soup mixture. Stir to combine. Set slow cooker to low and cook 2-4 hours. Note: You can use a 12.5 oz. can of chicken (drained). Also, do not cook on high setting and do not cook longer than 4 hours or stew will burn. Note: This is a great way to use leftover or rotisserie chicken and the stew freezes really well.
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