Brunswick Stew

Brunswick Stew

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From: Diabetic Living Magazine

Early Virginia settlers made this hearty stew recipe with squirrel meat. Our updated version simmers all day in your slow cooker and features chicken and ham.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 medium onions, cut into thin wedges
  • 2 pounds meaty chicken pieces, skinned
  • 1 cup diced cooked ham (5 ounces)
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14 ounce) can reduced-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon dried thyme, crushed
  • ¼ teaspoon pepper
  • ¼ teaspoon bottled hot pepper sauce
  • 1 (10 ounce) package frozen whole or sliced okra (2 cups)
  • 1 cup frozen baby lima beans
  • 1 cup frozen whole kernel corn


  • Prep

  • Active

  • Ready In

  1. In a 4- to 5-quart slow cooker place onion. Top with chicken and ham. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. If desired, remove chicken; cool slightly. (Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces. Return chicken to slow cooker; discard bones.
  4. Add okra, lima beans, and corn to slow cooker. If using low-heat setting, turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender. Season to taste with pepper. Pass additional bottled hot pepper sauce.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 289 calories; 7 g fat(2 g sat); 5 g fiber; 26 g carbohydrates; 29 g protein; 97 mcg folate; 75 mg cholesterol; 7 g sugars; 314 IU vitamin A; 20 mg vitamin C; 106 mg calcium; 3 mg iron; 683 mg sodium; 552 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Folate (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ vegetable, ½ starch, ½ other carb, 3½ lean meat, 1 fat

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