Christie C. When I visited Colonial Williamsburg back in August, I had lunch with one of my good friends at Josiah Chowning’s Tavern. While there, I enjoyed their Brunswick Stew, a traditional stew made with chicken, sausage, beer, corn, lima beans, and tomatoes. During Colonial times, the dish consisted of gamier meats such as rabbit, squirrel, or possum, but at this current time, I’ll refrain from such meats! But, I decided to make my own interpretation inspired by my trip and the Colonial Seasoning Spice Blend that I found at the Spice and Tea Exchange.
WHY YOU’LL LOVE THIS RECIPE
- Delicious fall flavor
- Easy to make
- Excellent for cold evenings
- Super hearty stew
- Wholesome ingredients
Although there are a lot of ingredients in this stew, it is overall very easy to make since most of the work is done with a slow cooker or Crock Pot. I sautéed the tomatoes and aromatics to bring out the flavor before putting them into the pot along with the rest of the ingredients.
This dish is filled with flavorful shredded chicken and seasonal and local vegetables. I used local barbeque sauce and the Colonial Seasoning Spice Blend that I found at the Spice and Tea Exchange to enhance the flavor further. The stew has a peppery, fresh taste that is unique yet satisfying. It was delicious served with homemade sourdough. This is the sort of stew you want when curled by a burning fire on a chilly evening.
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Slow Cooker Brunswick Stew
Ingredients
- 1 pint (551g) cherry tomatoes halved
- 1 large sweet onion
- 8 garlic cloves chopped
- ¼ cup water
- 1 tbsp red wine vinegar
- 3 cups chicken broth
- 3 large chicken breasts
- 8 oz (220g) corn
- 8 oz (220g) white or lima beans
- 1 russet potato cubed
- 5 tbsp bbq sauce
- 1 red bell pepper cubed
- 1 bunch thyme
- 1 tbsp Worcestershire Sauce
- 1 bay leaf
- 3 tbsp Colonial Seasoning Spice Blend or dry rotisserie chicken seasoning
- 1 cup peas
- chopped chives
Instructions
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In a large skillet, sauté the cherry tomatoes with the onion and garlic for 10 minutes or until caramelized.
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Add 1 tbsp of red wine vinegar and 1/4 cup water, and cook for another 5 minutes.
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Place the cooked tomatoes and all of the stew ingredients (except for the peas and chives) in a slow cooker or Crock Pot. Set the slow cooker on the high setting and cook for 5 hours. Shred the chicken with a fork.
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Once cooked, turn off the slow cooker and add the peas. Let the heat cook them for 5 minutes.
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Serve the stew, topped with fresh chives.
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