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Slow Cooker Brunswick Stew

Recipe - Slow Cooker Brunswick Stew

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 6 thick slices bacon, cut in 1-inch pieces
  • 1 1/4 cups chopped onions
  • 1/2 cup chopped celery
  • 1 tablespoon minced garlic
  • 2 ½ pounds boneless, skinless chicken thighs, cut in quarters
  • 2 cups chicken stock
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 package (12 ounces) frozen butter beans or baby lima beans
  • 1 package (12 ounces) frozen whole kernel corn
  • 2 medium potatoes, peeled, cut in large dice and cooked
  • ¾ cup barbecue sauce
  • 1 ½ tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 to 1/2 teaspoon cayenne pepper

Directions

  1. In stovetop-safe slow cooker cookware over medium-high, cook bacon until crisp. Reserve 2 tablespoons cooked bacon for garnish. Add onions, celery and garlic. Cook and stir until onions are tender, about 3 minutes.
  2. Place cookware on slow cooker base. Stir in remaining ingredients.
  3. Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours.
  4. Using two forks, shred chicken just before serving. Top each serving with reserved bacon.

Serves: 6 to 8 

Test Kitchen Tip: If using a slow cooker with a ceramic crock, follow Step 1 using a Dutch oven over medium-high heat. Transfer ingredients to slow cooker crock and cook as directed.

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