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.

Join Make it easy crafts and Bowdabra blog again for more Dinner easy recipes.

Crock Pot Brunswick stew


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
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


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