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Slow Cooker Brunswick Stew

A versatile set-it-and-forget-it Brunswick stew recipe that cooks all day in your Crockpot, filled with shredded chicken, fresh veggies and big flavor.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main Dish
Cuisine: American
Servings: 8 people

Ingredients

  • 2 Tbsp. all-purpose flour
  • 2 tsp. chicken bouillon granules
  • 1-1/2 tsp. poultry seasoning
  • 1/8 tsp. pepper
  • 4 Chicken breasts
  • 4 large red potatoes chopped into 1" pieces
  • 1 cup carrots sliced
  • 1/2 cup Onion chopped
  • 1 can Rotel tomatoes
  • 2 Tbsp. Worcestershire sauce
  • 1/3 cup. BBQ sauce
  • 1 cup water or broth plus more for desired consistency
  • 1 9 oz. box edamame or lima beans
  • 1 9 oz. box frozen corn
  • 1 cup celery or zucchini chopped
  • 1 green bell pepper chopped
  • Salt and pepper
  • Parmesan cheese for topping

Instructions

  • In large Ziploc bag, mix flour, bouillon, poultry seasoning and pepper. Add chicken, potatoes, carrots and onion; seal bag and shake to coat. In 3.5-4 qt. slow cooker, add chicken and vegetables.
  • In small bowl, mix Rotel tomatoes, Worcestershire, BBQ sauce and water. Pour over chicken and vegetables and stir gently. Cover; cook on low heat setting for 6-8 hours.
  • Stir in beans, corn, celery/zucchini and green pepper into the stew. Cover and cook about 30 minutes longer or until vegetables are tender.
  • With a slotted spoon, remove chicken. Cut into pieces or shred (personal preference!) and return to stew. Add salt and pepper to taste. Serve sprinkled with Parmesan cheese. Enjoy!

Notes

*This recipe is versatile and any adjustments could be made depending on your preference! Any vegetables can be added/substituted, bacon is ALWAYS an option (duh!), and the protein could be swapped for chicken thighs, turkey, shredded pork shoulder or butt, etc.
*I use the Hot Rotel tomatoes to add some spicy heat wherever I can get it, but mild could be used as well as good old diced tomatoes.
*I usually add about a 32 oz. carton of chicken broth, but the degree of liquid in stews is another personal preference that can be left up to the cook! Use as much broth or water as you need to bring the stew to your desired consistency.