Brunswick Stew Original Recipe

(Grandmother's original recipe) 

4-5 pound chicken in quarters
Salt
1 c. chopped canned or fresh tomatoes
2 onion, sliced thin
1 c. green lima beans
3 potatoes, peeled and diced
1 c. whole-kernal corn
1 tsp sugar
1/8-1/4 tsp cayenne pepper

Rinse the pieces of chicken and put them into a large pot with 2 tsp salt and water to cover. Bring to a boil and simmer for 40 min. Remove the chicken from the broth, take the meat off the bones and set aside. Put the tomatoes, onions, lima beans, potatoes corn sugar, and cayenne pepper into broth and boil gently for 30 min. covered. Add the pieces of chicken and simmer for 10 min. more uncovered. Taste and add cayenne pepper and more salt if needed.




Updated Crock Pot Version:

Brunswick Stew

4 large chicken breast, bone in, skin on
Shredded pork "maybe" (mainly if some is left over from another meal)
2 can chicken broth
1 can of diced tomatoes, with liquid
1 large onion, diced
1 can lima beans, with liquid
1 can whole-kernel corn, with liquid
1/4 c. brown sugar
1 Tbsp. hot sauce
3 med. potatoes, peeled and diced
2 Tbsp. lemon
3/4 c. ketchup
1 /2 c. BBQ sauce or steak sauce (she would add which ever one she had on hand)
1-2 Tbsp worcestershire sauce
1 Tbsp vinegar

Cover chicken breast completely with water and bring to a boil. Cook at a simmer until breast are fork tender. Discard bones and skin. Shred chicken.

Heat crockpot on high.

Add shredded chicken and remaining ingredients to crockpot and stir. Add cooking liquid from chicken to bring to desired consistency. Cook on high 3 hrs. When potatoes are tender, stew is ready to be eaten.

Adjust seasoning with salt and pepper to taste