Brunswick Stew

August 18, 2017

 

 

INGREDIENTS

 

  • 2 Chicken Breast

  • 1 1/2 cups Stubbs Bbq Sauce (I used the spicy)

  • 1 Can Whole Kernel Corn

  • 1 Can Crushed Tomatoes

  • 1/2 Yellow Onion ( chopped)

  • 1 Large Garlic Clove (minced)

  • 7oz Lima Beans

  • 2 Cups Beef or Chicken Stock

  • 1/2 Tbsp Yellow Mustard

  • 1 Tbsp Chipotle Sauce

  • 1/2 Tbsp Olive Oil

  • 1 Tbsp Butter

  • 1/2 Cup Apple Cider Vinegar (less, if you're not into vinegar. do NOT leave it out completely)

  • 1 Bay Leaf

  • 1/2 Tbsp Garlic

  • 1/2 Tbsp Onion Powder

  • 1/4 Tsp Mustard Powder

  • Sriracha (optional)

  • Salt & Pepper to taste 

 

 

DIRECTIONS

 

Start by cooking your chicken in the crockpot with the bbq sauce on high for a few hours.  Let cool, shred and set aside.

In a large pot or dutch oven over med high heat, add oil and butter, stir in chopped onion and saute until tender. Add garlic and cook a min more.

 

Combine all other ingredients, including shredded chicken, and let simmer for 45 minutes to an hour.

 

* If you want,  grill your chicken first to get a good char on it! 

However, I would still recommend putting the chicken in the crock pot to finish cooking. This allows it to get really tender & makes shredding it super easy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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