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Slow Cooker Brunswick Stew

Prep Time 30 minutes
Cook Time 5 hours
Servings 8 people

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

  1. In a large skillet, sauté the cherry tomatoes with the onion and garlic for 10 minutes or until caramelized.

  2. Add 1 tbsp of red wine vinegar and 1/4 cup water, and cook for another 5 minutes.

  3. 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.

  4. Once cooked, turn off the slow cooker and add the peas. Let the heat cook them for 5 minutes.

  5. Serve the stew, topped with fresh chives.