Crockpot Wednesday: Brunswick Stew

Brunswick Stew
Rating: 5/5

This week I am featuring a recipe from my friend, Ann, over at Sacatomato. Ann has a cookbook out called Hands-off Cooking. Now if you are following these crockpot posts then you are probably looking for easy recipes that require the least amount of effort possible. Ann's cookbook is perfect for you. Although they are not all done in a crockpot, many of them could be. But only two in the book specifically say they are for the crockpot. 

I've made quite a few of the recipes and there are definitely some I come back to time and again. One of them is the Lentil Soup with Greens and Sausage. I like to use a hot Italian sausage and kale in mine. That makes it zesty and full of nutrients. One that really surprised me was the Pork Chili with Sweet Potatoes. Not tomato based and made with a bit of maple syrup, this chili will make you realize that you can really think 'out of the box' to use ingredients not normally associated with chili.

Today I did try one of her crockpot specific recipes - Brunswick Stew. I did make a couple of changes. It turned out I was out of potatoes, so I skipped those. Then she says to use dry lima beans. Well I happen to hate lima and fava beans and so I just got some cannelini beans. I did soak them overnight since I had a fear of of gas if I didn't. I see no reason why you couldn't also substitute two cans of rinsed beans. Lastly, I had leftover rosemary and so I threw a small sprig of that in as well.

I came home to find everything nice and ready. One thing I did was to carefully remove the bones. The chicken falls right off the bones and so it's easy to pull them out and sort of shred the chicken a bit.

I quickly ate a large bowl - it was good!

If you would like a copy of Hands-off Cooking, you can click the link at the end of the post or contact Ann directly.

Brunswick Stew

1 T vegetable oil
1/2 c flour
1/2 t salt
1/2 t freshly ground black pepper
About 3 lbs of boneless, skinless chicken thighs and breasts (I did just thighs)
1 1/2 c dried baby lima beans, rinsed
1 lb baby (new) potatoes, halved
1 14.5 oz can of diced tomatoes
8 oz of canned or frozen corn 
1 c diced onion
1 t thyme
1 bay leaf
2 1/2 c chicken broth

Turn the slow cooker to low and coat the bowl with oil.

Combine the flour, salt, and pepper in a shallow dish or plastic bag. Toss the chicken pieces in the flour mixture to coat and add to the cooker. Add the beans next, then the potatoes, tomatoes, corn, onions, thyme and bay leaf. Add the broth last. 

Cover and cook for 8 hours or until beans are tender.  Serve immediately.