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Slow Cooker Chicken Brunswick Stew

Enjoy this hearty chicken, beans and vegetable stew - a flavorful slow cooked dinner.

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( 6 Ratings)

6 Ratings

5 Stars 33%

4 Stars

3 Stars 50%

2 Stars 17%

1 Stars

Member Reviews ( 1 )

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Prep Time 15 min
Total Time 6 hr 45 min
Servings 6

Ingredients

2: tablespoons all-purpose flour

2: teaspoons chicken bouillon granules

1 1/2: teaspoons poultry seasoning

1/8: teaspoon pepper

6: bone-in chicken thighs (about 1 1/2 lb), skin removed

2: medium Yukon Gold potatoes (about 1 lb), cut into 1-inch pieces (about 3 cups)

1/2: cup chopped onion

1: can (15 oz) tomato sauce

1: tablespoon Worcestershire sauce

1: box (9 oz) frozen baby lima beans, thawed

1: box (9 oz) frozen whole kernel corn, thawed

: Salt and pepper, if desired

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Directions

1 In large resealable food-storage plastic bag, mix flour, bouillon, poultry seasoning and pepper. Add chicken thighs, potatoes and onion; seal bag and shake to coat. In 3 1/2- to 4-quart slow cooker, place chicken and vegetables.
2 In small bowl, mix tomato sauce and Worcestershire sauce. Pour over chicken and vegetables; stir gently.
3 Cover; cook on Low heat setting 6 to 8 hours.
4 Stir lima beans and corn into stew. Cover; cook about 30 minutes longer or until beans and corn are tender.
5 With slotted spoon, remove chicken from slow cooker. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to stew. Add salt and pepper to taste.

EXPERT TIPS

Expert Tips

Use a 10-ounce bag of frozen shelled edamame, thawed, for the lima beans. This bright green soybean is packed with nutrients.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 760mg; 760%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 6g 6% Sugars 7g 7% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 20%;
Calcium: 6%;
Iron: 25%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 10/16/2012 9:58:17 PM REPORT ABUSE Nurse2b said:

Rating:

I have been making this recipe for over 10 years and still love it!!! Have brought "samples" to work and always get asked for the recipe. My checkout line cookbook has grease, tomato stains and is falling apart. Something that I do to "tweak" it for my family's taste is to add 2 large cans of peeled whole tomatoes (drained) at the same time I am adding the thawed corn and lima beans. We also like okra so I thaw 8-10 whole okra while thawing the other veggies, but I only mix the okra in near the surface so it doesn't get too mushy. This recipe is easy and a keeper. I usually serve with cornbread.

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