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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Brunswick Stew

Makes: 6 servings
Prep 20 mins Cook 8 hrs 45 mins to 10 hrs 45 mins  low or 4 3/4 to 5 3/4 hours on high
Brunswick Stew
  • 3  medium onions, cut into thin wedges
  • 2  pounds  meaty chicken pieces, skinned
  • 1 1/2  cups  diced cooked ham (8 ounces)
  • 1 14 1/2 ounce can  diced tomatoes
  • 1 14  ounce can  chicken broth
  • 4  cloves garlic, minced
  • 1  tablespoon  Worcestershire sauce
  • 1  teaspoon  dry mustard
  • 1  teaspoon  dried thyme, crushed
  • 1/4  teaspoon  pepper
  • 1/4  teaspoon  bottled hot pepper sauce
  • 1 10  ounce package  frozen sliced okra (2 cups)
  • 1  cup  frozen baby lima beans
  • 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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