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Chicken Brunswick Stew

Photo: Lee Harrelson; Styling: Jan Gautro
Yield 3 1/2 quarts
Brunswick stew is a hearty, Southern-style stew that's packed full of meat and veggies and has a slightly sweet flavor from either chili sauce or ketchup. The original Brunswick stew was made with squirrel meat, but this slow-cooker version features shredded chicken.

Ingredients

  • 2 large onions, chopped
  • 6 skinned and boned chicken breast halves
  • 2 (15-ounce) cans cream-style corn
  • 1 (28-ounce) can crushed tomatoes
  • 1 (12-ounce) bottle chili sauce
  • 1 (14 1/2-ounce) can chicken broth
  • 1/4 cup Worcestershire sauce
  • 1/4 cup butter or margarine, cut up
  • 2 tablespoons cider vinegar
  • 2 teaspoons dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper sauce

How to Make It

  1. Place onion in a 4-quart slow cooker; place chicken over onion. Add corn and remaining ingredients.

  2. Cook, covered, at HIGH 5 hours or until chicken is tender. Remove chicken; shred and return to stew.