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Brunswick Stew

March 10, 2017

Brunswick Stew

1 Chicken, 3 to 4 lbs, cut up
2 quarts Water, or there about
1 Onion, chopped
2 cups Ham; cooked and cut into pieces
3 Potatoes, peeled and diced
32 oz. canned whole Tomatoes; 1 quarts, cut up
10 oz. Lima beans, frozen and thawed
10 oz. Corn; whole kernel, frozen, partially thawed
2 tsps Salt
1 tsp Sugar
1/4 tsp Pepper
1/2 tsp Seasoned salt

Cut whole chicken into pieces…legs, thighs, breasts, back…all of it. Put into a slow cooker cover with water, top with onion, ham and potatoes, add more water to cover all. Cover and cook on low for 4 to 5 hours or until chicken is done.

Lift Chicken out of the pot, remove all meat from the bones. Return chicken to the slow cooker. Add tomatoes, beans, corn, sugar and spices. Cover and continute to cook on high for about an hour. Serves about 8.

Variations:
Use 1 whole shallot in place of one onion.
Used canned lima bean and whole kernel corn in place of frozen
Use your favorite spice blend in place of seasoned salt.
Add carrots, green beans or your favorite veggies…
Cook in a heavy pot on the stove all day in place of slow cooker.

https://www.facebook.com/TheDeedolCollectionakaGrannysFavoritesCookbooks/photos/a.1164291557024567.1073741901.145012965619103/1253719331415122/?type=3&theater

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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