Slow Cooker Recipe: Brunswick Stew

Andrew and I just tried this recipe out today. It is not meant to be a slow cooker recipe but I prepared it in the early afternoon and let it simmer on low in my crock pot for about 5 hours and it turned out great! I think it could have continued to simmer for a couple more hours and would have still turned out. You can serve this stew with garlic bread per the recipe, but Andrew and I ladled it over noodles drizzled with garlic infused olive oil which was yummy too. It would be good served over rice, as well! My other substitutions are below.

If you are serving wine with this meal, try it with Peterson Winery's Zero Manipulation Red Table Wine (recommended in a previous post)!

Brunswick Stew

Cooking spray
1 cup chopped red bell pepper

3/4 cup chopped yellow onion

1/2 cup chopped celery

1 tablespoon peanut oil (**I used olive oil here)

1 tablespoon all-purpose flour

1 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces (**I used 1 lb. boneless skinless chicken breasts)

2 cups fat-free, less-sodium chicken broth

2 tablespoons no-salt-added tomato paste

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon hot pepper sauce (such as Tabasco)

1 (10-ounce) package frozen whole-kernel corn, thawed

1 (10-ounce) package frozen baby lima beans, thawed (**I used green peas)

6 (1-ounce) slices Italian bread, toasted

2 garlic cloves, halved

(**Or, serve over noodles or rice)

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray (I just added some olive oil to the pan). Add bell pepper, onion, and celery to pan; cook 5 minutes, stirring occasionally. Add oil to pan. Combine flour and chicken in a medium bowl, tossing to coat. Add chicken to pan; cook 2 minutes or until lightly browned. Gradually stir in broth; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Add tomato paste and next 5 ingredients (through lima beans (or green peas)) to pan.

This is when I put the stew into the crock pot on low for about 5 hours. Or you can continue with directions below for a quick and easy dinner!

Cover, reduce heat, and simmer 30 minutes. Rub bread slices with cut sides of garlic; discard garlic. Serve bread with stew.

Yield: 6 servings (serving size: 1 cup stew and 1 slice bread)

Cooking Light, OCTOBER 2007