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Slow Cooker Brunswick Stew with Herbs


This Brunswick stew recipe is made with chicken, corn, tomatoes, okra, and a variety of  dried herbs and seasonings.


  • 1 can (14.5 ounces) diced tomatoes
  • 1 can tomato paste, (6 oz.)
  • 3 cups chicken, cooked and cubed
  • 1 1/2 cups frozen sliced okra, thawed
  • 1 cup corn kernels, frozen thawed or fresh
  • 1 cup chopped onion
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried oregano, crushed
  • 1/2 teaspoon pepper
  • 1 dash ground cloves
  • 2 1/2 cups chicken stock


In slow cooker, combine tomatoes and tomato paste; stir to blend. Add chicken, frozen succotash or sliced okra, corn, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on LOW for 5 to 6 hours. Before serving, remove bay leaf and stir well.

Makes 6 servings.

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