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Brunswick Stew

  • Cook Time: 8 - 10 hours (low) or 4 - 5 hours (high)
  • Servings: 6
  • Course: Soups & Salads

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Ingredients

  • 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

Directions

Step 1

In a 3 1/2- to 4-quart crockery cooker with a Reynolds® Slow Cooker Liner place onion. Top with chicken and ham.

Step 2

In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.

Step 3

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Step 4

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.

Step 5

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.

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