Slow Cooker Brunswick Stew

Slow cooker Brunswick stew. Chicken breasts with vegetables cooked in a slow cooker Serve this delicious slow cooker Brunswick stew with warm biscuits for real home taste.

What is the history of Brunswick stew?

Brunswick stew is a rich and hearty Southern dish that can be traced back to the 1800s. It was originally made with pig’s feet, beef, and chicken carcasses. The dish has been popular in the South for over 100 years.

Brunswick stew is not only a Southern delicacy, but it has also become popular in North Carolina. This is due to the fact that Brunswick stew originated in this state.

Brunswick stew has served as part of military rations during World War I and World War II. It was originally created by General William Tecumseh Sherman who served as Governor of Georgia from 1864 to 1868.

Is there a specific recipe for Brunswick stew?

South Carolina has a lot of Brunswick stew recipes, but the most widely seen recipe is the one that usually includes tomatoes.

How can I serve Brunswick stew?

Brunswick stew is a traditional southern dish made with chicken, tomatoes, beans, onions, and corn. It’s typically served as a main course or side dish.

This Brunswick stew recipe makes 8 servings. The original recipe from the Brunswick County Cookbook from 1929 was for this amount of servings.

Slow Cooker Brunswick Stew

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Ingredients

• 1 pound (480 g) boneless and skinless chicken breasts, cut into cubes
• 1 cup (250 ml) reduced-sodium fat-free chicken broth
• 15 oz (450 ml) can butter beans, rinsed and drained
• 14 ½ oz (435 ml) can diced tomatoes, undrained
• 1 cup (250 g) whole-kernel corn
• 1/2 cup (125 g) chopped yellow onion
• 1/2 cup (125 g) red bell pepper
• 1/4 teaspoon crushed red pepper
• 1/2 cup (125 g) sliced fresh okra
• 1-2 tablespoons cornstarch
• 1/4 cup cold water
• salt and freshly ground black pepper

Method