Let's stew this!

Hey y'all. Since Skyler shared her Brunswick Stew recipe I thought I would too. This too is one of the recipes I am famous for in my family...wait, it may be the only one. It's one of those feel good southern stews and I love sharing it with other Brunswick Stew lovers.

Skyler, I've actually been looking for a good Brunswick Stew recipe that calls for bbq sauce in the recipe so I'll be trying yours real soon.

I got this recipe from one of my managers at work several years ago. I've never varied from it because it's just so yummy, however after reading Sky's recipe I may have to try adding potatoes next time. This recipe makes a pretty large batch so use a big crock pot or you can half it and use a smaller one.


Chicken Brunswick Stew

2 large onions, chopped
8 boneless, skinless chicken breast halves
2 15 oz. cans cream corn
1 28 oz. can crushed tomatoes
1 12 oz. bottle chili sauce
1 14 ½ oz. can chicken broth
¼ cup Worcestershire sauce
¼ cup butter or margarine
1 tbsp cider vinegar
2 tbsp dry mustard
½ tsp salt
½ tsp pepper
½ tsp pepper sauce

Place all ingredients in a big crock pot. Cook 4 hours on high or until chicken is tender. Remove chicken and shred, then return to stew.

Bon appetit!