Brunswick Chicken Stew

May 19, 2010

I have to admit that I impressed myself with this stew.  We got a crockpot for Christmas and we’ve been playing with it a fair bit.  Several slow cook cookbooks came with the crockpot including Slow Cooker from Cooking Light.

While flipping through the pages, I stumbled across Brunswick Chicken Stew.  It looked delicious and warm (this cold winter is getting to me).  Of course, I didn’t have the right ingredients on hand but when has that ever stopped me.  The recipe below is my variation with several substitutions and additions.  It was delicious if I do say so myself.  And it was mostly healthy – except for the butter.

4 cups chopped sweet onions
1 cup chopped yellow onion
2 chicken breasts
1 can diced tomatoes
3 cups frozen corn
2 tablespoons dried parsley flakes
1 teaspoon celery seed
2 tablespoons grey poupon
4 tablespoons hot sauce
3 cups water
4 tablespoons butter

Layer the onions on the bottom of the crockpot.  Then place the chicken breasts on top of the onion.  Cover with the diced tomatoes and hot sauce.  Sprinkle on the parsley and celery seed.  Layer the corn on top and pour in the water. Dab on the butter and grey poupon.  Cook on high for one hour.  Then cook on low for 5 hours or until chicken is done.  Remove the chicken from the crockpot and shred it.  Then place it back into the crockpot and stir everything up good.  Cook for another 30 minutes.

The main difference between my version and the one from Cooking Light is that I didn’t use chicken broth.  Instead I used water and added the parsley and celery to make up for the flavor.  Also, the recipe didn’t specify what type of onion so I picked sweet onions because they just looked sooooo good in the store.