Slow Cooker Chicken & Pork Brunswick Stew

Photo by Kimberly R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    large onions, chopped

  • 2

    garlic cloves, minced

  • 1

    tablespoon vegetable oil

  • 1 1/2

    tablespoons jarred beef soup base

  • 1

    cup chicken broth

  • 1

    cup water

  • 1

    rotisserie chicken, deboned and coarsely chopped/shredded

  • 1

    (28-oz.) can fire-roasted crushed tomatoes

  • 1

    (12-oz.) package frozen white shoepeg or whole kernel corn, thawed

  • 1

    (10-oz.) package frozen cream-style corn, thawed (or 1 8 oz. can cream style corn)

  • 1

    (9-oz.) package frozen baby lima beans, cooked

  • 1

    (12-oz.) bottle chili sauce

  • 1-1/2

    tablespoons brown sugar

  • 2

    tablespoons yellow mustard

  • 2

    tablespoons Worcestershire sauce

  • 1

    teaspoon coarsely ground pepper

  • 1

    pound chopped barbecued pulled pork (without sauce)

  • 1

    tablespoon fresh lemon juice

  • Hot sauce (optional)

Directions

1. Sauté onions and garlic in hot oil in a skillet over medium-high heat 3 to 5 minutes or until tender. 2. Stir together beef soup base, broth and water, mixing well. Combine chicken & remaining ingredients and add to slow cooker. 3. Add broth mixture and onion mixture and pour over all ingredients, mixing well. 4. Cover and cook on high 1 hour. Reduce heat to low and cook an additional 5-1/2 hrs. Great with cornbread!

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