Excellent! I'll make a half recipe this weekend for a small Super Bowl gathering. First a few alterations I've discovered that I will stick with. When the large (3 - 4 lb) packages of boneless skinless chicken thighs are on sale, I use it. I also pulse the canned lima beans in the food processor. Both are time savers. Then I dump everything into the slow cooker up to the canned creamed corn, butter and sugar (we serve the hot sauce as a condiment) and cook on slow for 6 hours. Then add the corn, butter, S & P and sugar to taste, and cook for another 2 hours or so. I also have added a pint of Carolina BBQ pork at this point. Warning - this recipe makes a powerful lot of stew... enough to feed 12 hungry adults. I've also halved it and it still made enough for 4 adults with leftovers. As with most good slow cooker recipes, this recipe is labor intensive at the beginning. But well worth the efforts. It always -- always -- gets rave reviews and requests for the recipe. It's a keeper!
pana47 Posted: 01/27/09
Gillyweed63 Posted: 10/30/11
I made this stew yesterday and slow cooked in my crock pot. Turned out wonderful. The only change I made was that I added some Tennessee BBQ sauce a friend gave me from Kingsport TN. Awesome addition. Will definitely make this again. Oh, I used splenda instead of real sugar too. Hubby never knew the difference.