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Slow Cooker Brunswick Stew

User Rating 4 Star Rating (1 Review)


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  • 3 to 3 1/2 pounds chicken pieces
  • 6 cups water
  • 1 cup chopped onion
  • 2 cups diced cooked ham
  • 2 to 3 medium potatoes, diced
  • 1 medium carrot, sliced
  • 2 cans tomatoes, 14 to 16 ounces each, cut up
  • 10 ounces lima beans, frozen, thawed
  • 10 ounces corn; whole kernel, frozen, thawed
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/2 teaspoon seasoned salt


In a slow cooker combine chicken pieces with water, onion, ham, carrot, and potatoes. Cook covered on LOW for 5 hours, or until chicken is done. Lift chicken out of pot; when cool enough to handle, remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour.
Makes 8 servings.

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User Reviews

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 4 out of 5
Good but watery, Member whitacre86

Overall, this was easy to do and worked well. The only drawback: It was far too watery when done. I'm not sure why 6 cups of water is necessary. Or maybe the first 5 hours should be cooked uncovered. But I'm not an expert in stews like this so if someone has an answer, I'm interested.

9 out of 10 people found this helpful.

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