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Chicken: Chicken Brunswick Stew Recipe

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This recipe for Chicken: Chicken Brunswick Stew is from Siloam Baptist Church, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. shredded chicken
(store-bought rotisserie)
¾ C barbecue sauce
½ C ketchup
¼ C Worcestershire sauce
2 C russet potatoes, peeled/cubed
(cut into ½-inch cubes)
1 pkg frozen lima beans
1 pkg frozen whole corn kernels
1 (28 oz) can tomatoes, crushed or diced
1 C chicken stock (more if needed)
½ large onion, chopped
1 carrot, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
½ tsp dried oregano
¼ tsp crushed red pepper
1 bay leaf
Chopped parsley for garnish
Directions:
Directions:
Prepare all ingredients in advance, so you can add them to the pot at the same time. In large stockpot, add all ingredients except parsley, and stir well to combine. Bring to a boil over medium heat. Lower heat, simmer 30-40 minutes, until desired thickness. If too thick, add chicken stock. Remove bay leaf before serving. Ladle into bowls and garnish with parsley. Note: Brunswick stew is a perfect dish for using leftover meats, especially chicken and pork. You can prepare in slow cooker, cooking 6 hours on low.

 

 

 

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