BRUNSWICK STEW

1 Chicken, 3 lbs, cut up
2 quarts Water
1 Onion, chopped
2 cups Ham; cooked, cubed
3 Potatoes, diced
Page 26 of 245 Crockpot Recipes
2/16/2003 e-book://Pages/crockpot_recipes.htm
2 cans Tomatoes; 16 oz, ea, cut up
10 ounces Lima beans, frozen and thawed
10 ounces Corn; whole kernel, frozen, partially thawed
2 teaspoons Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
1/2 teaspoon Seasoned salt
In a slow cooker/Crock Pot combine chicken with water, onion, ham,
amd potatoes. Cook covered on LOW for 4
to 5 hours or until chicken is done. Lift chicken out of pot; remove
meat from bones. Return chicken meat to pot.
Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper.
Cover and Cook on HIGH 1 hour.
Makes 8 servings.

Crockpot Brunswick Stew

3 medium onions, cut into thin wedges
2 lbs. chicken breasts or thighs, boneless and skinless, cut into
1 inch pieces
1 1/2 cups diced cooked ham (8 ounces)
1 (14.5 oz.) can diced tomatoes
1 (14 oz.) can 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 oz.) package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn
In a 3 1/2− to 4−quart crockpot 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. Cover and cook on low−heat setting for
8 to 10 hours or on high−heat setting for 4 to 5 hours.
Add okra, lima beans, and corn to crockpot. If using low−heat
setting turn to high−heat setting. Cover and cook 45 minutes more or
until vegetables are tender.
Crockpot