Brunswick Stew

2 C. chicken stock (OK to use commercial stock, bullion, or sauce)
2 C. cooked, cubed chicken
½ large onion, chopped
2-3 potatoes, peeled & diced
1 4-oz can baby lima beans
1 12-oz can white shoepeg corn
1 16-oz. can tomatoes with juice
2 oz. butter
1 ½ T. bottled chili sauce
To taste: salt, pepper, hot sauce, Worcestershire sauce.

In pot heat stock, chicken, onion, potatoes, beans, corn, tomatoes & butter. Cover and cook over low heat, stirring occasionally until thickened which may take a couple of hours. When desired thickness, add s & p and sauces to taste.

This may also be made in a crockpot very easily.


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