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Easy Brunswick Stew

Oxmoor House

Yield

9 servings (serving size: about 1 1/2 cups)

The best part about this scrumptious dish is right in the name of the recipe–it's exceptionally easy to make. Just combine all of the ingredients, set your slow cooker for 8 hours, and serve this classic stew with a hunk crusty bread. This cook-out favorite can be made a day or so in advance of serving--the flavors grow more richly intense with time. If you refrigerate before serving, you can return the stew to your slow cooker and reheat, uncovered, over low heat--giving it an occasional stir--until warmed through.

Ingredients

  • 4 cups frozen Southern-style hash brown potatoes, thawed
  • 2 1/3 cups chopped onion
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 1/2 cups frozen lima beans, thawed
  • 1 1/4 cups chopped green bell pepper
  • 1 cup frozen cut okra, thawed
  • 1 cup barbecue sauce
  • 1 cup chopped cooked chicken breast
  • 1/2 cup chopped celery
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 3/4 pound pulled smoked pork, chopped
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • 1 (15 1/4-ounce) can whole-kernel corn with sweet peppers, drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Nutrition Information

  • calories 316
  • caloriesfromfat 0.0 %
  • fat 8.1 g
  • satfat 2.9 g
  • monofat 3.2 g
  • polyfat 1.5 g
  • protein 20.5 g
  • carbohydrate 40.7 g
  • fiber 5.2 g
  • cholesterol 47 mg
  • iron 2.8 mg
  • sodium 649 mg
  • calcium 53 mg

How to Make It

  1. Combine all ingredients in a 7-quart electric slow cooker. Cover and cook on HIGH for 8 hours.

  2. Flavor Tip: Experiment with different types of barbecue sauce. Each is unique and will lend a slightly different flavor to the stew. Watch out for high-sodium sauces, though. Some sauces are loaded with too much salt.

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