Thursday, October 29, 2015

Crock Pot Brunswick Stew

Brunswick stew



Growing up in Virginia, I've had many a Brunswick stew.  From Family reunions to Fairs and Festivals there was always a steaming pot simmering.  Although I've made it for years, I wondered, where did it begin?  I decided to research it's roots.  Yes, Virginia lays claim to it in Brunswick County, but I also discovered that Brunswick, Georgia and Brunswick County, N.C. also take credit for it. What is Brunswick Stew?  It's kind of like a thick soup but it can be as thin or as thick as the chef desires.
  
So in Virginia the story goes that the recipe started on a hunting trip and used squirrels or rabbits. (I was always told it was rabbits) Where it truly started, well, your guess is as good as mine. 

I do have a delicious and easy recipe for the crockpot.  My ingredients are more store-bought rather than wild since I don’t eat squirrel but it’s delicious nonetheless.  I like to brown the chicken a bit before I toss everything in the crockpot.

If you would like more information about Brunswick stew check out American food roots.

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Crock Pot Brunswick stew

Ingredients:

1 tbsp. olive oil
2 lbs. chicken tenders cut into bite sized pieces
½ tsp. salt
½ tsp. pepper
½ tsp. poultry seasoning
16 oz. frozen succotash
1 ½ tbsp. all purpose flour
Butter
2 medium potatoes cut in bite-sized pieces
15 oz. can tomato sauce
15.5 oz. can fire roasted diced tomatoes
1 tsp. Worcestershire sauce
1 small onion chopped

Directions:

Add some olive oil to a non-stick skillet on medium heat.  Add the chicken, salt, pepper, and poultry seasoning.  Cook for a few minutes till the chicken browns a bit.  Add some butter to the pan till it melts.  Add the flour and cook for 2 more minutes. 
Add the browned chicken, potatoes, tomato sauce, diced tomatoes, onions, succotash and Worcestershire sauce to a large slow cooker.  Set it on low for 6-8 hours.
Serve with warm dinner rolls or biscuits.


Brunswick stew