Southern Style Brunswick Stew Crock Pot Recipes

Steps:

• Cook chicken and remove bones.
• Put the remaining ingredients in the crock pot in the order listed and cook for 4-6 hours on high.
• Before serving, remove bay leaf.
• Stir before serving.

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.

Steps:

• In a cold stew pot, place your tomato sauce, finely diced canned tomatoes, pork and minced onion and garlic.
• Mash your canned beans (throw out the hunk of pork fat that comes in the can).
• Add the mashed beans to your pot.
• Put the ground pork into the pot, and mash with a fork until everything in the pot is well-mixed and looks 'pureed'.
• Turn on your flame and use a wooden spoon to keep stirring this mixture until the color of the meat changes and it is cooked through.
• (I think I probably cook it this way on the stove top for about 15-20 minutes on medium high heat, stirring so nothing burns onto the bottom.) At this point I transfer the whole lot to my crock pot, but you can continue on with just the stew pot on the stove top.
• Add your spices, cumin, hot pepper flakes, salt, pepper, oregano, and beef bouillon.
• Taste it to see if you have everything in in the proportions you like.
• (I usually end up adding a lil' bit more of each spice to suit our tastes).
• Allow it to simmer a bit, so the spices meld together nicely.
• Give it another taste, add any spices you see fit to suit your tastes.
• I generally add the corn now (We prefer our corn cut off the cob in smaller pieces than whole kernels). Add the vinegar and Worcestershire sauce.
• Be sure to taste-test to see if you need to add more or not.
• Simmer until you are ready to serve.
• If your pork was cooked in the step 5 as instructed, you really just need to add the corn, vinegar and Worcestershire and heat it through.
• But I find it's easy to leave this in a crock-pot to keep it hot.
• When serving, pour some Frank's Red Hot sauce on your own bowl of the stew, (this way you can gauge the heat for each individual eating the stew.) (Optional: You can cook 1-2 chicken breasts in water until they will flake apart -- cut them finely, flake them so they aren't in chunks, and add to your stew).

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.

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.