Brunswick Stew-Dinner In a Pot.

This is so easy to make and so great for the colder weather.  I used double the chicken in this recipe instead of the chicken and the brisket, so it's also very healthy!  I know you'll love it.

 

 

Adapted from the original recipe here.

1 large chopped onion

2 minced garlic cloves

1 tablespoon olive oil

1 1/2 tbsp jarred beef soup base

4 large chicken breasts

1 28 ounce can crushed tomatoes

1 can whole kernel corn

1 can hominy

1 can lima beans

1 12 ounce jar of chili sauce

1 tbsp yellow mustard

1 tbsp Worcestershire sauce

salt and pepper to taste

optional hot sauce

Saute onions and garlic in hot oil in a large pot over medium high heat for about 2 minutes.

Stir together beef soup base and 2 cups of water and add to pot.  Stir in chicken breasts and and all the vegetables and seasoning.

Bring to a boil. Cover and reduce heat to low.  Cook stirring occasionally for 1 to 2 hours.

Uncover and remove chicken.  If its on the bone, remove the meat from the bone and shred it (click here for an earlier post on shredding chicken). Cover and cook at least 20 more minutes.  Serve with hot sauce if desired.

Makes at least 12 good servings.