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Crockpot Classic Brunswick Stew

According to one story, Brunswick stew was named for Brunswick County, Virginia, where in 1828 Dr. Creed Haskins of the Virginia state legislature asked for a special squirrel stew from "Uncle Jimmy" Matthews to feed people attending a political rally. Brunswick, Georgia residents claim their stew is the original. It's just as likely the stew - at least a very similar version - was created much earlier. With the original ingredients of game (usually squirrel) and corn, and long simmering over an open fire, it's typical of early native dishes.

Brunswick stew is now most commonly made with chicken, or a combination of several meats, which might include rabbit, beef, and pork. Onions, corn, and tomatoes are usually included, and many recipes call for lima beans, peas, and/or okra.

I like this recipe using chicken instead of squirrel. I have found using frozen chicken is perfectly fine and allows me to leave the crockpot unattended for 8-9 hours. Enjoy!

Ingredients:
3 to 3 1/2 pounds chicken pieces (frozen)
6 cups water
1 cup chopped onion
2 cups diced cooked ham
2 to 3 medium potatoes, diced
1 medium carrot, sliced
2 14-ounce cans diced tomatoes
10 ounces lima beans, frozen
10 ounces corn; whole kernel, frozen
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon seasoned salt

Directions:
In a slow cooker combine chicken pieces with water, onion, ham, carrot, and potatoes. Cook covered on LOW for 8 hours, or until chicken is done. Remove chicken from pot; when cool enough to handle, remove meat from bones.

Return de-boned chicken meat to pot. Add tomatoes, lima beans, corn, salt, seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour.