Recipe: BRUNSWICK STEW

BRUNSWICK STEW

1 Chicken, 3 lbs., cut up

2 quarts Water

1 Onion, chopped

2 cups Ham; cooked, cubed

3 Potatoes, diced

2 cans Tomatoes; 16 oz, ea., cut up

10 ounces Lima beans, frozen and thawed

10 ounces Corn; whole kernel, frozen, partially thawed

2 teaspoons Salt

1 teaspoon Sugar

1/4 teaspoon Pepper

1/2 teaspoon Seasoned salt

In a slow cooker/Crock Pot combine chicken with water, onion, ham, and potatoes. Cook covered on LOW for 4 to 5 hours or until chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot.

Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour.

Makes 8 servings.

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Sorrell’s On The Square – 119 N 3rd Street Coshocton, OH 43812 – 740-575-4504.
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