Brunswick Stew

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Our updated version, not using squirrel meat as the settlers did,
simmers all day in your crockery cooker and features chicken and ham.

3   medium onions, cut into thin wedges
2  pounds meaty chicken pieces, skinned
1 1/2  cups diced cooked ham (8 ounces)
1  14 1/2-ounce can diced tomatoes
1  14 ounce 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-ounce package frozen sliced okra (2 cups)
1  cup frozen baby lima beans
1  cup frozen whole kernel corn

In a 3 1/2- to 4-quart crockery cooker 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 crockery cooker; discard bones. 

Add okra, lima beans, and corn to crcokery cooker. If using low-heat setting turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender. Makes 6 servings. 

Source:  Better Homes & Gardens
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