This week I’m sharing one of my favorite recipes for a hearty slow cooker Brunswick stew, perfect for cooler weather. It’s easy to make and will fill your house with the most amazing aroma! This recipe is great because it can be made in advance and frozen, or eaten right away. And if you’re looking for an extra boost of protein, try throwing in some chicken chunks instead of ground beef. The possibilities are endless with this crockpot dish!
prep: 30 mins cook: 8 hrs total: 8 hrs 30 mins Servings: 8 Yield: 8 servings
1 tablespoon hot sauce
1 roasted chicken, deboned and shredded
1 cup frozen lima beans, thawed
1 pound country style pork ribs
1 tablespoon vegetable oil
½ cup cider vinegar
1 (28 ounce) can diced tomatoes
2 cubes chicken bouillon
¾ cup ketchup
1 onion, chopped
1 (15 ounce) can whole kernel corn, undrained
2 tablespoons Worcestershire sauce
½ (10 fluid ounce) bottle steak sauce
½ tablespoon ground black pepper
1 lemon, juiced
Heat the vegetable oil in a skillet over medium heat, and brown the ribs on all sides. Transfer to a slow cooker. Place onion in the skillet, cook until tender, and transfer to the slow cooker.
Place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper.
Cover, and cook 6 hours on High. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and continue cooking 2 hours on High.
Per Serving: 405 calories; protein 32.1g; carbohydrates 31.4g; fat 17.1g; cholesterol 91.5mg; sodium 1280.7mg.