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Title: Brunswick Stew Categories: Crockpot, Soups & ste, Poultry Yield: 8 Servings 2 1/2 lb Chicken; cut up 2 qt Water 1 Onion; chopped 2 c Cubed cooked ham 3 Potatoes; diced 1 cn (16 Oz) tomatoes; cut up 1 pk (10 Oz) frozen lima beans; -partially thawed 1 pk (10 Oz) frozen whole kernel -corn, partially thawed 2 ts Salt 1/2 ts Seasoned salt 1 ts Sugar 1/4 ts Pepper In slow-cooking pot, combine chicken with water, onion, ham, and potatoes. Cook, covered, on low for 4 to 5 hours or until chicken is done. Lift hicken out of pot. Remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar, and pepper. Turn control to high. Cover and cook on high 1 hour. Serve in large individual bowls. Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland |