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Brunswick Stew I
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Early Virginia settlers made this hearty stew with squirrel meat. Better Homes and Gardens updated version simmers all day in your crockpot and features chicken and ham.
3 medium onions, cut into thin wedges
2 lbs meaty chicken pieces, skinned
1-1/2 cups diced cooked ham (8 ounces)
1 (14.50 ounces) can diced tomatoes
1 (14.00 ounces) 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 (10.00 ounces) package frozen sliced okra (2 cups)
1 cup frozen baby lima bean
1 cup frozen whole kernel corn
In a 3 1/2- to 4-quart crockpot 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. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
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 crockpot; discard bones. Add okra, lima beans, and corn to crockpot. If using low-heat setting turn to high-heat setting.
Cover and cook 45 minutes more or until vegetables are tender.
Makes 6 servings.
10 carbs 6 servings
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