Recipe: Tasty Mom's 70's Brunswick Chicken Stew

Mom's 70's Brunswick Chicken 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. This Brunswick stew recipe includes shredded pork and chicken thighs.

This recipe is a good use of leftover meat and vegetables, as well. We adore #BrunswickStew - a traditional Southern dish made with luscious pulled pork and shredded chicken. It's also super simple and easy to make- it. You can have Mom's 70's Brunswick Chicken Stew using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mom's 70's Brunswick Chicken Stew

1. Prepare of Ingredients.
2. Prepare 3 lb of broiler-fryer chicken.
3. You need 1 tbsp of salt.
4. It's 2 quart of water.
5. Prepare 1/4 lb of ham, cubed.
6. Prepare 2 of onions, chopped.
7. Prepare 1 of green bell pepper, chopped.
8. Prepare 2 tbsp of fresh parsley, chopped.
9. Prepare 1 can of (16-ounce) tomatoes, drained and chopped.
10. You need 1 can of (16-ounce) corn, drained.
11. Prepare 1 packages of (10-ounce) frozen baby lima beans.
12. You need 1 packages of (10-ounce) frozen okra.
13. You need 1 1/2 tsp of sea salt.
14. It's 1/2 tsp of ground black pepper.
15. You need 1/2 tsp of thyme.
16. You need 1 of bay leaf.
17. You need 2 tsp of hot sauce.

Cooked chicken is microwaved with tomatoes, onions, lima beans, corn and okra in this quick and easy stew perfect for leftovers. Chicken Brunswick Stew. this link is to an external site that may or may not meet accessibility guidelines. Come home to this filling chicken, beans and vegetables stew recipe that's made stress-free in a slow cooker for dinner. Remove chicken from bones; discard bones.

Mom's 70's Brunswick Chicken Stew instructions

1. Combine the chicken, tablespoon of salt, and water in a Dutch oven or soup pot and bring to a boil..
2. Reduce the heat and simmer the chicken covered for 1 hour..
3. Remove the chicken and allow to cool. Save the chicken broth and skim off any excess fat..
4. Remove the skin and debone the chicken. Cube the chicken..
5. Add the chicken back into the pot with the broth. Stir in the rest of the ingredients..
6. Simmer for 2 hours covered..
7. Remove the b-day leaf and serve hot with crusty bread..
8. TIP: The okra is what thickens this stew. If you are like me and don't care for a lot of okra, you can stir in a tablespooon of cornstarch mixed with water. Raise the heat to let the slurry thicken and the serve..

Cut chicken into pieces; return chicken to stew. Add salt and pepper to taste. Brunswick stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend. Serve with a salad and hot bread with butter. Push chicken and vegetables to one side of kettle.

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