For me there is nothing better than a big steaming bowl of Brunswick stew on a cold day. It loads you up on protein and vegetables which makes you feel good but it has that sweet comfort flavor to it that makes it feel decadent. If you’ve never had Brunswick Stew, it is a hearty dish. There is no need for any side dishes. Your whole dinner is right there in one bowl. The signature of a Brunswick Stew is how thick it is. There should be more chicken (or other meat, if you choose) and veggies than broth in each spoonful.
This stew freezes nicely. I like to package it up into bowls in the freezer so that if I get home late after a long day of work, I have a healthy, filling dinner that can be ready in minutes. It is not a “make the day of” kind of stew though, unless you are willing to hang out all day. Putting it in your crockpot and letting it simmer all night is the way to go! This was originally a wild game kind of dish which required long stewing. Even though I make it with chicken, you really need time to pull out all of the flavors. You can find classic versions from Southern Living or Garden & Gun but I think this one takes the cake!
- 4-6 chicken breasts (depending on the size of your crockpot)
- 4 large tomatoes (or 1 large can of chopped tomatoes)
- 2 cups carrots
- 2 zucchini
- 1 yellow squash
- 1 quart chicken broth
- 4 cups of homemade creamed corn (or 2 cans)
- 1 can black eyed peas
- 1/2 bag frozen baby lima beans
- 1/4 cup sugar
- 1 tablespoon of butter
- 1 teaspoon basil
- 1 teaspoon dried onion powder
- 1 teaspoon pepper
Preheat the oven to 350.
Spray oven safe pan with extra virgin olive oil
Place chicken breasts in pan & sprinkle with salt and pepper.
Bake for 30 minutes.
Shred and throw in crockpot.
Dice zucchini, squash, carrots, and tomatoes and add to crockpot.
Add creamed corn, black eyed peas, & lima beans to the crockpot.
Add in sugar, butter, and a generous sprinkling of basil, onion powder, and pepper.
Simmer in the crockpot on low overnight or while you are at work.