Ingredients: |
Ingredients: 1 1/2 lb. chicken (white and/or dark)
2 potatoes, diced (or 2 cups frozen diced potatoes)
2 carrots, sliced/diced
1-2 onions, diced
1 can creamed corn
1 cup frozen shoe peg white corn kernels
10 oz. pack frozen baby lima beans
28 oz. canned diced tomatoes
2 cans Campbell's tomato soup
1/2 stick salted butter
1 can chicken stock
1 tbsp Worcestershire sauce
1 tsp. freshly ground black pepper
1 tbsp. Tabasco sauce
1/2 tsp. kosher salt, or to taste
3/4 - 1 tbsp. sugar
Red Pepper flakes, to taste (optional)
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Directions: |
Directions:Place chicken in the bottom of the slow cooker. Add remaining ingredients, stir, and cover. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Remove chicken from slow cooker and place on a cutting board. Use two forks to shred the meat (or you can chop it with a knife). Return shredded meat to the pot and stir. |
Personal
Notes: |
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Notes: According to Wikipedia, there is a bit of a fight between Virginia and Georgia as to which state created Brunswick Stew; however, as a native Virginian, I’m claiming it as our own! Regardless of where it originated, Brunswick Stew has been around since the early 19th century and there are many, many versions of this supper. Typically, it’s a tomato-based stew that resembles vegetable soup with added meat — but thicker! Historically Brunswick Stew was made with a combination of meats like squirrel, rabbit, and possum. YIKES!!!
Lillie Pearl and Brady Goshen Fearnow came to Mechanicsville, Virginia in 1919 from West Virginia. Lillie always had a pot of Brunswick stew brewing for kinfolk visiting from across the mountains. Lillie Fearnow soon started to enter her stew at the State Fair. She won blue ribbons and found herself packing jars for the food departments in several local department stores. By 1946 her two sons joined in establishing her cottage industry into a full time business. Mrs. Fearnow was one of the “Greatest Generation,” the ones who pulled themselves up by their bootstraps to survive. She worked with family members to provide extra money by selling stew during the Depression. The business quickly grew to be too much for the family kitchen so they purchased a second farm and cannery in Hanover to harvest vegetables. The property was named ” Hope Farm “. The stew, found in a bright yellow can in the canned meat section of many grocery stores, is a tasty, stick to your ribs recipe, of tender chicken, potatoes, tomatoes, lima beans, onions, corn, carrots, parsley, special seasonings and spices.
The recipe was freely given out to students at Mechanicsville Elementary School as it was sometimes what the cafeteria ladies served with biscuits.
NOTE: I have made a few small tweaks to this recipe.
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This recipe for Brunswick Stew (similar to Mrs. Fearnow's) is from