Chicken Brunswick Stew

(3)
  3 reviews
  • 15|min prep time
  • 6|hr|45|min total time
  • 12 ingredients
  • 6 servings

2
tablespoons all-purpose flour
2
teaspoons chicken bouillon granules
1 1/2
teaspoons poultry seasoning
1/8
teaspoon pepper
6
bone-in chicken thighs (about 1 1/2 lb), skin removed
2
medium Yukon Gold potatoes (about 1 lb), cut into 1-inch pieces (about 3 cups)
1/2
cup chopped onion
1
can (15 oz) tomato sauce
1
tablespoon Worcestershire sauce
1
box (9 oz) frozen baby lima beans, thawed
1
box (9 oz) frozen whole kernel corn, thawed
Salt and pepper, if desired

Directions

  1. 1 In large resealable food-storage plastic bag, mix flour, bouillon, poultry seasoning and pepper. Add chicken thighs, potatoes and onion; seal bag and shake to coat. In 3 1/2- to 4-quart slow cooker, place chicken and vegetables.
  2. 2 In small bowl, mix tomato sauce and Worcestershire sauce. Pour over chicken and vegetables; stir gently.
  3. 3 Cover; cook on Low heat setting 6 to 8 hours.
  4. 4 Stir lima beans and corn into stew. Cover; cook about 30 minutes longer or until beans and corn are tender.
  5. 5 With slotted spoon, remove chicken from slow cooker. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to stew. Add salt and pepper to taste.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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