Mix all ingredients in a large pot or Dutch oven.
Heat and serve.
Unusually good for such a quick and easy recipe!
Pour all ingredients in large stew pan or Dutch oven.
Simmer about 2 hours with 5 to 8 drops of Tabasco sauce.
ake this brunswick stew I placed the beef and the chicken in my
Cook chicken and stew beef separately until tender.
Cut into bite-sized pieces.
In large saucepan, combine chicken, beef and remaining ingredients.
Cook over low heat for about 45 minutes or until onions are tender.
Best if made the day before.
Freezes well.
Makes 5 to 6 quarts.
Cook chicken and remove skin and bones (dice in small pieces). Prepare stew beef to your taste. Remove ham and return chicken and stew beef to ham stock (reserve chicken and beef stock). Add all vegetables except cream-style corn (if more liquids are needed, use chicken or beef stock). Add cream-style corn when vegetables are done. Add a pinch of sugar.
Place chopped onion in a 4-qt. slow cooker. Cut each chicken breast in half and place over onion.
Add corn and remaining ingredients. Cook on high for 4 hours or until chicken is tender. Remove chicken, shred with a fork, and return the meat back to the stew. Enjoy!
A lot of times I will cook a whole chicken and assemble the stew as directed, using the already cooked meat. If you try this, reduce the heat to low and just let it simmer in the crock pot for a couple of hours.
ater until tender.
Remove chicken from broth and refrigerate broth
Stew chicken until tender; remove from the bones.
Cook stew meat until tender.
Mix all ingredients together, broth and all. Simmer for an hour.
Cover chicken with hot water and simmer until very tender. Remove from liquid and pick meat from bones.
Return meat to liquid.
Add vegetables and seasonings and simmer until vegetables are tender and the stew is thick.
Place chicken in Dutch oven or other heavy stock pot.
Add enough water to cover well.
Add onion, celery, salt and pepper.
Boil until chicken comes off the bone easily.
Remove chicken to cool.
To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
Cook 2 hours or until tender.
Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
Heat through and serve.
Put all ingredients in large pot.
Simmer until hot.
Stir frequently as stew will stick to bottom of pan.
Cook the fryer and stew meat until well done. Grind in blender and set aside. Put onions through blender. Add onion and potatoes to broth from the chicken and stew meat. Cook until done in saucepan on top of range. Add meat and other ingredients. Place in slow cooker and cook on low for 12 hours or high for 8 to 10 hours. Add 1/2 cup barbecue sauce. Yield: About 8 to 10 servings.
Cook chicken in water to cover with 1 cup chopped celery and 1 small chopped onion.
When chicken is tender, let cool.
Take off bones and chop fine.
Combine all ingredients and simmer 2 hours. Stir often, as the corn will stick.
Sometimes I wait until the last hour to put corn in so I won't have to stir as often.
Eat with crackers or garlic toast.
Mix all ingredients, except fowl and spices.
Cook until beans are almost done.
Add the chicken or turkey and spices, and simmer about 30 minutes.
Before going to bed at night, put whole chicken, potatoes, onion and tomatoes into slow cooker.
Cook all night on low.
In morning, remove chicken from pot and take away all bones.
Return meat to pot and add ketchup, barbecue sauce and Worcestershire sauce.
Cook all day or until ready to eat.
Add corn, salt and pepper.
Place vegetables in the chicken broth and cook for about 20 minutes.
Add chicken and simmer about 45 minutes.
Be sure to add salt, pepper, paprika and Tabasco to vegetables before cooking.
Brown chicken and onions in oil.
Add tomatoes and water. Simmer 1 hour.
Remove chicken.
When cool, remove bones and cut up chicken.
Add chicken back to pot and add remaining ingredients except bread crumbs.
Simmer 1 1/2 hours.
Heat large Dutch oven and add bacon fat.
Fry chicken until lightly brown and add the water, tomatoes, onions, sugar and wine. Cover and bring to a simmer.
Cook for 1 1/4 hours.
Remove chicken from pot and allow to cool enough to handle.
Debone chicken and discard skin and bones.
Tear meat into small pieces and set aside.
Add remaining ingredients to the pot and bring to a boil.
Reduce heat and simmer for 30 minutes, uncovered.
Add chicken and cook for another 10 minutes.
Serves 8.
The night before serving, put potatoes, onion, tomatoes and cut up chicken in the crock-pot.
Cook on low overnight.
Next morning, take chicken out.
Remove skin and bones, then tear chicken into small pieces and return to crock-pot.
Stir in sauces and catsup.
Cook on low until one hour before dinner.
Add corn, stir well and leave on low until ready to serve.
In the chicken broth, cook the onions, potato and celery until tender.
Add the chicken, carrots, creamed corn and tomatoes. Simmer for 30 minutes.
Add cracked pepper, liquid smoke, Worcestershire sauce, salt and Tabasco.
Serves 10.
Has 149 calories and 2 g fat.