Easy Brunswick Stew

The secret is in the name of this recipe–it's so easy to make! Just combine all of the ingredients, set your slow cooker for 8 hours and serve this stew with your favorite side of bread.

Yield: 9 servings (serving size: about 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 316
  • Calories from fat: 0.0%
  • Fat: 8.1g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 20.5g
  • Carbohydrate: 40.7g
  • Fiber: 5.2g
  • Cholesterol: 47mg
  • Iron: 2.8mg
  • Sodium: 649mg
  • Calcium: 53mg

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

Preparation

  1. 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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