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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Brunswick Stew Recipe

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This recipe for Chicken Brunswick Stew is from The Mitchell/Mays Family Cookbook, 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 cup chopped onion
2 boneless, skinless chicken breast halves
2 (14 3/4 oz) cans no-salt cream corn
2 (14 3/4 oz) cans no-salt died tomatoes, undrained
1 (14 1/4 oz) can no-salt chicken broth
1 (12 oz) bottle chili sauce
1/4 cup butter cut into small pieces
2 Tablespoons Worcestershire sauce
2 Tablespoons cider vinegar
2 teaspoons dry mustard
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce (whole peppers packed in vinegar, not the red-colored hot sauce)
Directions:
Directions:
*Place onion in 4-6 quart slow cooker, top with chicken.
*Add all other ingredients.
*Stir well.
*Cover with lid and cook on high for one hour.
*Reduce to low heat setting and cook 6 hours or until chicken is tender.
*Remove chicken, shred, and return to stew.
*Add one small can butter beans and one small can sweet peas at the 5th hour.
Number Of Servings:
Number Of Servings:
10 (1 1/2 cups each)

 

 

 

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