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Chicken Brunswick Stew

(3)
  3 reviews
  • 15 min prep time
  • 6 hr 45 min total time
  • 12 ingredients
  • 6 servings
  • Pinterest
    120
  • Facebook
    0
  • Save
    596
  • Email
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  • Print
    1K

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

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

Steps

  • 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.
  • 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.

Expert Tips

Use a 10-ounce bag of frozen shelled edamame, thawed, for the lima beans. This bright green soybean is packed with nutrients.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
760mg
32%
Total Carbohydrate
38g
13%
Dietary Fiber
6g
27%
Sugars
7g
Protein
22g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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