Easy Crock Pot Brunswick Stew Recipes

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SLOW COOKER BRUNSWICK STEW



Slow Cooker Brunswick Stew image

Provided by Virginia Willis

Categories     main-dish

Time 8h25m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, very finely chopped
Two 28-ounce cans low-sodium diced tomatoes
One 15-ounce can low-sodium tomato sauce
One 2-pound roast or BBQ chicken, meat coarsely shredded (skin and bones discarded)
1 pound chopped or pulled BBQ pork
Scraped kernels from 4 ears fresh sweet corn (about 2 cups) or 2 cups frozen corn, defrosted
1 1/2 cups frozen butterbeans, defrosted
2 Idaho potatoes, peeled and cut into 1/2-inch cubes
Coarse kosher salt and freshly ground black pepper

Steps:

  • To prepare in a slow cooker: Heat the oil in a skillet over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Transfer to a slow cooker. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the cooker, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Turn the cooker on high and cook for 4 hours, or cook on low for 8 hours. Taste and adjust for seasoning with salt and pepper.
  • To prepare on the stove: Heat the oil in a large heavy-duty pot over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the pot, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to simmer and cook uncovered, stirring often, until the potatoes and butterbeans are tender and the mixture is thick, about 45 minutes. Taste and adjust for seasoning with salt and pepper.

EASY CROCK POT BRUNSWICK STEW



Easy Crock Pot Brunswick Stew image

Brunswick Stew is a thick meat and veggie stew common in barbecue restaurants in the South Eastern US. It normally takes hours to prepare and uses meats like beef, pork and chicken. This recipe is much faster! If you can't find the brands listed in the recipe, feel free to substitute local brands in your area.

Provided by Badwolf

Categories     Stew

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 large onion, diced fine
2 (10 ounce) cans chicken
2 (10 ounce) cans beef, Castleberry's BBQ Beef in Barbecue Sauce
2 (10 ounce) cans pork, Castleberry's BBQ Pork in Barbecue Sauce
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn
1 (28 ounce) can whole tomatoes
1 (28 ounce) can crushed tomatoes
1 (18 ounce) bottle barbecue sauce (Bull's Eye Hickory Smoke)
1 tablespoon hot sauce (Frank's Red Hot)
2 cups water
1 (15 ounce) can potatoes, diced

Steps:

  • Add onions, chicken, beef, pork, corn, BBQ sauce and hot sauce to a crock pot or slow cooker.
  • Break up whole tomatoes into chunks and add along with all liquid to mixture.
  • Add crushed tomatoes to mixture.
  • Add 2 cups water and stir.
  • Cover and set cooker on low. Cook for 4 to 5 hours.
  • Add diced potatoes (drained) and cook for 1 more hour.
  • Serve with buttermilk cornbread or garlic bread.
  • If listed brands are not available in your area, use local brands you can find.

Nutrition Facts : Calories 1060.7, Fat 69, SaturatedFat 26.3, Cholesterol 182.8, Sodium 1221.6, Carbohydrate 67.9, Fiber 6.8, Sugar 25.4, Protein 44.7

BRUNSWICK STEW FOR YOUR CROCK POT



Brunswick Stew for Your Crock Pot image

Early Virginia settlers made this hearty stew with squirrel meat. Better Homes and Gardens updated version simmers all day in your crock pot and features chicken and ham.

Provided by Bev I Am

Categories     Stew

Time 10h20m

Yield 6 serving(s)

Number Of Ingredients 14

3 medium onions, cut into thin wedges
2 lbs meaty chicken pieces, skinned
1 1/2 cups diced cooked ham (8 ounces)
1 (14 1/2 ounce) can diced tomatoes
1 (14 ounce) can chicken broth
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 (10 ounce) package frozen sliced okra (2 cups)
1 cup frozen baby lima bean
1 cup frozen whole kernel corn

Steps:

  • In a 3 1/2- to 4-quart crock pot place onion.
  • Top with chicken and ham.
  • In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  • If desired, remove chicken; cool slightly.
  • (Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces.
  • Return chicken to crock pot; discard bones.
  • Add okra, lima beans, and corn to crock pot.
  • If using low-heat setting turn to high-heat setting.
  • Cover and cook 45 minutes more or until vegetables are tender.
  • Makes 6 servings.

Nutrition Facts : Calories 478.6, Fat 21.3, SaturatedFat 6.5, Cholesterol 100.7, Sodium 375.4, Carbohydrate 38.1, Fiber 8.1, Sugar 5.2, Protein 35.8

EASY BRUNSWICK STEW



Easy Brunswick Stew image

My family loves this on a cool crisp fall day. I adjust the heat level by adjusting the hot sauce used. As submitted, it's safe for the little taste buds. I serve this with honey cornbread. Enjoy!

Provided by Stacy

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 35m

Yield 12

Number Of Ingredients 13

3 (15 ounce) cans cream-style corn
3 (14 ounce) cans diced tomatoes, drained
33 ounces cooked diced chicken breast
18 ounces shredded cooked pork
1 (15.25 ounce) can sweet corn, drained
1 ½ cups ketchup
1 (8 ounce) can tomato sauce
1 cup water
⅓ cup bacon drippings
⅓ cup hickory smoke-flavored barbeque sauce
3 tablespoons Worcestershire sauce
1 tablespoon hot sauce (such as Tabasco® Green Jalapeno Sauce)
1 teaspoon ground black pepper

Steps:

  • Combine cream-style corn, diced tomatoes, chicken, pork, sweet corn, ketchup, tomato sauce, water, bacon drippings, barbeque sauce, Worcestershire sauce, hot sauce, and black pepper together in a Dutch oven or stockpot; simmer over low heat until heated through, 20 to 45 minutes.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 43.8 g, Cholesterol 94.7 mg, Fat 14.9 g, Fiber 3.4 g, Protein 36.7 g, SaturatedFat 4.9 g, Sodium 1269.7 mg, Sugar 17.3 g

SLOW-COOKER SIMPLE BRUNSWICK STEW



Slow-Cooker Simple Brunswick Stew image

Looking for a hearty slow-cooked dinner made using Progresso™ chicken broth? Then serve this hearty stew loaded with pork, beans and veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 9

Number Of Ingredients 15

4 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
2 1/3 cups chopped onions
2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 box (9 oz) frozen baby lima beans, thawed
1 1/4 cups chopped green bell peppers
1 cup frozen cut okra, thawed
1 cup barbecue sauce
1 cup chopped cooked chicken breast
1/2 cup chopped celery
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
3/4 lb pulled smoked pork, chopped
2 cans (8 oz each) no-salt-added tomato sauce
2 cans (7 oz each) Green whole kernel corn with red and green peppers, drained
1 can (14.5 oz) no-salt-added diced tomatoes, undrained

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients.
  • Cover; cook on High heat setting 8 hours.

Nutrition Facts : Calories 330, Carbohydrate 46 g, Fiber 6 g, Protein 21 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 610 mg

SUNDAY BRUNSWICK STEW



Sunday Brunswick Stew image

This is a sweet and spicy stew that you start in the morning and let the slow cooker do the rest. It is a great way to bring in the fall season because it is packed full of vegetables, pork, and butternut squash. It is perfect paired with cornbread muffins and a great way to use leftover pork roast or pulled pork barbeque! White potatoes can be substituted for the butternut squash.

Provided by rrilcoe

Categories     Soups, Stews and Chili Recipes     Stews     Brunswick Stew Recipes

Time 4h25m

Yield 12

Number Of Ingredients 16

1 tablespoon olive oil
2 onions, diced
2 stalks celery, diced
2 cloves garlic, finely chopped
2 cups diced peeled butternut squash
3 cups shredded or chopped cooked pork
1 (28 ounce) can diced tomatoes
1 (28 ounce) can baked beans
1 (32 fluid ounce) container chicken stock
1 (15 ounce) can cream-style corn
1 cup frozen peas
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
¾ teaspoon paprika
1 teaspoon salt
1 (18 ounce) bottle hickory-flavored barbeque sauce

Steps:

  • Heat oil in a large skillet over medium heat. Cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. Stir garlic into the mixture; cook and stir another 2 minutes. Transfer mixture to slow cooker.
  • Stir butternut squash, pork, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker.
  • Cover and cook on High for 4 hours.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 48.3 g, Cholesterol 34.9 mg, Fat 3.9 g, Fiber 6.3 g, Protein 18.4 g, SaturatedFat 1 g, Sodium 1464.4 mg, Sugar 22.3 g

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