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Make and share this Chicken Brunswick Stew recipe from Food.com.
- 2 large onions, chopped
- 6 boneless skinless chicken breast halves
- 2 (15 ounce) cans cream-style corn
- 1 (28 ounce) can crushed tomatoes
- 1 (12 ounce) bottle chili sauce
- 1 (14 1/2 ounce) can chicken broth
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup butter or 1⁄4 cup margarine, cut up
- 2 tablespoons cider vinegar
- 2 teaspoons dry mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon hot pepper sauce
- Place onion in a slow cooker; place chicken over onion.
- Add corn and remaining ingredients.
- Cook, covered, at HIGH, 4 hours or until chicken is tender.
- Remove chicken; shred and return to stew.
My husband and I enjoyed this stew. It does make a lot, so you do need a large crockpot, as others have mentioned. I followed the recipe, as directed, and next time, I would probably use less vinegar than suggested. The two tbsp. was a bit too much for our taste, but overall we liked the stew and would make it again, with that change. (I used the whole bottle of chili sauce and might try reducing that next time as well--I'm not sure if it added to the strong vinegar flavor or not.)
I can't believe this recipe only had three stars before I rated it. It is really good. If you are worried that the ingredients won't fit in your crockpot, then cut the recipe in half. It is worth trying. The only change I made was I didn't put in the whole bottle of chili sauce and I put about half of the vinegar - just personal taste preference. This is a keeper that I'll make again. Thanks!!
Have made this dish several times and always a pleaser! I add lima beans and canned diced potatoes for more veggies! I also use the rost. chix from the deli to speed things up! I don't use the butter at all and use only 3/4 of the chili sauce! Very yummy! Thanks-