I just made this last night for today, knowing it was going to be rainy today. IT'S GREAT!!! I had this soup at someone's house, and liked it a lot-though I actually didn't expect to (I wasn't sure how spicy it was going to be, and never had tomato products in a chicken soup). The other version I had was actually a recipe out of Cooking Light's Slow Cooker cookbook. This recipe is very similar. Since I did this last night & not have time for a slow cooker, I sauteed the chicken and onions in the butter and in some cooking spray, then added the other ingredients. It's delicious!!
Chicken Brunswick Stew
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.
- 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
- Place onion in a 4-quart slow cooker; place chicken over onion. Add corn and remaining ingredients.
- Cook, covered, at HIGH 4 hours or until chicken is tender. Remove chicken; shred and return to stew.
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