"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Brunswick Stew Recipe

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This recipe for Chicken Brunswick Stew, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LeeAnn Hendrix
Added: Tuesday, February 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, diced
4 chicken breast halves
2 15 oz cans cream-style corn
1 15 oz can crushed tomatoes
1 12 oz bottle chili sauce
1 14 1/2 oz can chicken broth
1/4 cup Worcestershire sauce
2 Tbsp. cider vinegar
2 tsp. dry mustard
1/2 tsp salt
1/2 tsp pepper

Directions:
Directions:
Place onion in a 4-qt. slow cooker; place chicken over onion. Add corn and remaining ingredients. Cover and cook on high for 4 hours or low for 6-8 hours. Remove chicken; shred and return to stew.

 

 

 

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