Brunswick Stew

Submitted by Hippie2MARS

"So good on a chilly evening, served with homemade cornbread. I usually make this in the crockpot, but you can make it on the stove too. I've also added hominy to this and it's a terrific addition. In a pinch you can use canned chicken too."

 

• Ready In: 6hrs 5mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 2 cups cooked chicken, shredded
• 2 large potatoes, peeled and diced
• 3 carrots, peeled and sliced
• 2 (14 1/2 ounce) cans diced tomatoes
• 2 (14 3/4 ounce) cans creamed corn
• 1 medium onion, chopped
• 1 tablespoon Mrs. Dash table blend seasoning
• 1 teaspoon salt
• 1 tablespoon dried basil
• 1⁄2 teaspoon pepper

directions

1. Add the prepared vegetables, spices & herbs to the crock pot.
2. Pour all the remaining ingredients into the pot (no need to drain anything).
3. Mix lightly and cover.
4. Cook on low for 6-8 hours (crockpot) or bring to a boil then lower heat to a simmer and cook for 45 minutes, or until the vegetables are done.
5. If stew is too thin, thicken by adding 2 T of instant mashed potatoes, then cook an additional five minutes.