- make this recipe
- user reviews (3)
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3
medium onions, cut into thin wedges
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2
pounds meaty chicken pieces, skinned
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1 1/2
cups diced cooked ham (8 ounces)
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1
14 1/2 ounce can diced tomatoes
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1
14 ounce can chicken broth
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4
cloves garlic, minced
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1
tablespoon Worcestershire sauce
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1
teaspoon dry mustard
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1
teaspoon dried thyme, crushed
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1/4
teaspoon pepper
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1/4
teaspoon bottled hot pepper sauce
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1
10 ounce package frozen sliced okra (2 cups)
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1
cup frozen baby lima beans
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1
cup frozen whole kernel corn
1. In a 3-1/2- to 4-quart crockery cooker place onion. Top with chicken and ham. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If desired, remove chicken; cool slightly. (Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces. Return chicken to crockery cooker; discard bones.
4. Add okra, lima beans, and corn to crcokery cooker. If using low-heat setting turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender. Makes 6 servings.
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OKRA in Brunswick stew????? NEVER in a million years. And where are the potatoes? Take it from a native Virginian -- This is NOT Brunswick Stew.
2/13/2011 04:23:55 PM Report Abuseajmjaj@aol.com
1/10/2011 03:38:22 PM Report AbuseThis stew is great. It has great flavor and a nice spice. I leave out the okra and lima beans, though. But the corn gives it a nice texture.
2/9/2010 03:55:57 PM Report Abuse