Wednesday, December 2, 2009
I've seen a recipe for Chicken Brunswick Stew a few times and have been wanting to try it. I've never eaten this before, so I can't say how it compares to other recipes, but we liked it! It has a very different flavor than most soups or stews I've made. It's really tangy and has a BBQ taste - maybe too much. We'll definitely be making this again, but I think I'll try a different recipe, or modify this one to use less chili sauce and Worcestershire sauce. I also thought it was too soupy to serve over rice, so I transferred it to the stove top and let it simmer a bit to thicken up. I also chopped up 2 small potatoes and let those cook as it simmered to soak up some of the liquid.
Source: Southern Living
2 large onions, chopped
6 skinned and boned chicken breast halves
2 (15-ounce) cans cream-style corn
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle chili sauce
1 (14 1/2-ounce) can chicken broth
1/4 cup Worcestershire sauce
1/4 cup butter or margarine, cut up
2 tablespoons cider vinegar
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon pepper sauce
Place onion in a 4-quart slow cooker; place chicken over onion. Add corn and remaining ingredients.
Cook, covered, at HIGH 4 hours or until chicken is tender. Remove chicken; shred and return to stew.