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. MORE+ LESS-

By Pillsbury Kitchens

September 27, 2010

tablespoons all-purpose flour

teaspoons chicken bouillon granules

1 1/2

teaspoons poultry seasoning

1/8

teaspoon pepper

bone-in chicken thighs (about 1 1/2 lb), skin removed

medium Yukon Gold potatoes (about 1 lb), cut into 1-inch pieces (about 3 cups)

1/2

cup chopped onion

can (15 oz) tomato sauce

tablespoon Worcestershire sauce

box (9 oz) frozen baby lima beans, thawed

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.