Brunswick Stew

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: 6 hrs 5 mins
• Serves: 6-8

Ingredients

• 2  cups  cooked chicken, shredded
• 2  large potatoes, peeled and diced
• 3  carrots, peeled and sliced
• 2 (14 1/2ounce) cans diced tomatoes
• 2 (14 3/4ounce) 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.