Crock Pot Brunswick Stew

Ingredients

• 1 whole Rotisserie chicken (Remove skin and bones, dice meat finely)
• 1 medium Sweet onion (Diced)
• 3 stalks Celery stalks (Diced)
• 0.5 stick Butter (About 4 tablespoons)
• 1 15 oz can Diced tomatoes
• 1 15 oz can Tomato sauce
• 2 teaspoons Minced garlic (Or 2-3 fresh cloves, minced)
• 3 cups Frozen mixed vegetables (Corn, green beans, carrots, peas)
• 1 cup Frozen baby lima beans
• 2 cups Frozen hash browns (Diced style preferred)
• 2 32 oz boxes Chicken broth (Low sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Apple cider vinegar
• 1 tablespoon Brown sugar
• 1 teaspoon Dried thyme
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Cajun seasoning
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Garlic powder

Instructions

1. Prepare Chicken

   Remove skin and bones from the rotisserie chicken. Dice the meat into small, bite-sized pieces.

   Time: PT10M

2. Chop Vegetables

   Dice the sweet onion and celery stalks finely.

   Time: PT5M

3. Add Ingredients to Crock Pot

   Add diced chicken, onion, celery, butter, diced tomatoes, tomato sauce, minced garlic, frozen mixed vegetables, frozen baby lima beans, and frozen hash browns to the crock pot.

   Time: PT3M

4. Add Liquids and Seasonings

   Pour in chicken broth. Add Worcestershire sauce, apple cider vinegar, brown sugar, thyme, black pepper, Cajun seasoning, onion powder, and garlic powder.

   Time: PT2M

5. Mix Carefully

   Stir all ingredients together gently to combine.

   Time: PT2M

6. Slow Cook

   Cover and cook on LOW for 7-8 hours.

   Time: PT8H

   Temperature: 90-95°C

7. Serve

   Stir the stew, taste and adjust seasoning if needed. Serve hot.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

22g

Carbohydrates

38g

Fat

12g

Fiber

6g

Ingredient Substitutions

• Instead of Rotisserie chicken: Leftover cooked chicken, Cooked turkey
• Instead of Sweet onion: Yellow onion
• Instead of Celery stalks: Omit if allergic
• Instead of Butter: Margarine, Olive oil
• Instead of Diced tomatoes: Crushed tomatoes
• Instead of Tomato sauce: Tomato puree
• Instead of Minced garlic: Garlic powder (1/2 tsp)
• Instead of Frozen mixed vegetables: Fresh vegetables, chopped
• Instead of Frozen baby lima beans: Canned lima beans, drained, Edamame
• Instead of Frozen hash browns: Diced fresh potatoes
• Instead of Chicken broth: Homemade chicken stock, Vegetable broth
• Instead of Worcestershire sauce: Soy sauce
• Instead of Apple cider vinegar: White vinegar, Lemon juice
• Instead of Brown sugar: White sugar, Honey
• Instead of Dried thyme: Italian seasoning
• Instead of Cajun seasoning: Paprika + cayenne

Equipment Needed

• Crock pot (slow cooker, 6-8 qt)
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Mixing bowl (optional, for prepping ingredients) (optional)

Critical Steps — Do Not Skip

• Remove all bones and skin from the rotisserie chicken to avoid choking hazards.
• Cook the stew on LOW for at least 7 hours to allow flavors to meld and vegetables to soften.

Chef Tips from the Video

• For extra flavor, sauté onions and celery in butter before adding to the crock pot.
• Use leftover barbecue pork or beef for a smoky twist.
• Serve with cornbread for a classic Southern meal.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave out for more than 2 hours.

Make-Ahead Tips

• Prep and chop all vegetables and chicken the night before.
• Combine all ingredients in the crock pot insert and refrigerate overnight; start cooking in the morning.