Chicken Brunswick Stew

Come home to this filling chicken, beans and vegetables stew recipe that’s made stress-free in a slow cooker for dinner.

By Pillsbury Kitchens

Updated September 27, 2010

Ingredients

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

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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

In small bowl, mix tomato sauce and Worcestershire sauce. Pour over chicken and vegetables; stir gently.
3

Cover; cook on Low heat setting 6 to 8 hours.
4

Stir lima beans and corn into stew. Cover; cook about 30 minutes longer or until beans and corn are tender.
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.