The best Brunswick Stew I ever had was cooked out over an open fire at a Mennonite fair in Virginia. It tasted smoky and the meat had fallen apart until everything was thick and totally yummy. I got the original version of this recipe from a WW cookbook almost 20 years ago. It no longer bears much resemblance to the original – I added the smoke and started using the blender to replicate that Mennonite stew of long ago. More vegetables helps it stretch.
Feel free to tinker with it yourself or use fresh instead of frozen, though you may need to add a little bit more liquid if you do that. I’m lazy and the frozen ones are faster. This isn’t really spicy, but it’s thick and one of the staples of my winter menus.
Crockpot Brunswick Stew
Serving size: 1 1/2 cups
Yield: 6 servings @ 5 points/serving
1 1/4 pounds boneless, skinless chicken breasts, Cubed
1 large onion, chopped
2 cans diced tomatoes [use 1 with chilis for a little extra zing]
1 can tomato sauce
2 tablespoons Worcestershire sauce
2 teaspoons liquid Smoke flavoring
1/2 Cup White cooking wine
1 tablespoon Better than Boullion Chicken Base
1-1/2 C. frozen corn kernels
1-1/2 C. frozen green beans
1-1/2 C. frozen lima beans
1-1/2 C. frozen sliced carrots (optional)
Red pepper flakes to taste
3 bay leaves
Spray crockpot with cooking spray.
In the crockpot, combine onion, chicken, Worcestershire Sauce and Liquid Smoke until chicken is thoroughly coated. Add other ingredients, mix gently, and cover. Cook at low heat for 10 hours.
Using a measuring cup, remove some liquid and chunks to a blender. Pulse on “puree” setting until color changes and contents purees. Return to pot and stir. Repeat until the stew is thick with chunks of chicken and vegetables. Base should NOT be clear liquid.
Serve in bowls. Freezes well.
Note: this is also really good made with lean boneless pork chops instead of chicken. I thawed the wrong thing once and made it anyway, and it was great. I’ve often made it with 1/2 chicken and 1/2 pork.