I made my second batch, but this time used the stove top and it was way better! I brought it to a boi,l used water instead of chicken broth (forgot to defrost mine...ooops!), reduced heat to medium-low, and simmered for about 2 hours. The results were much better than the crock pot meal. The stew was thicker and the flavor depth was much better. I will definitely make it this way from now on. Yum!
This is my first recipe I am trying of my freezer meals. If you missed my post on 28 meals in 1 day head on over and check out the post HERE. If you don't want to freeze this then skip the first two steps and go from there.
I must say this smells fantastic cooking. The bad thing is I was actually home and my stomach kept grumbling. It smells delicious! And I must say the taste was phenomenal too! This recipe does make a bunch, but that works out perfect for lunches and leftover nights :) I love double duty meals like this.
Brunskwick Stew adapted from Baked in the South
1 lb chicken (thighs, breast, tenders, whatever you find on sale)
4-6 oz salt pork, diced small
1 can corn, drained
1 can butter beans
1 can diced tomatoes
1 medium onions, diced
2 ribs celery, diced
1/2 cup ketchup
1/2 cup BBQ sauce
2 tsp onion powder
2 tsp garlic powder
2 TBS brown sugar
1 TBS worcestershire sauce
1 tsp hot sauce (more if you want more spice)
2 TBS butter
2 potatoes, peeled and cubed
3 cups chicken broth
- Place everything in a large freezer bag
- Label the bag and write instructions to add 3 cups chicken broth and 2 potatoes cubed at cooking time (don't forget to include cooking instructions on the bag)
- To cook, thaw in the refrigerator overnight, place everything in the crock pot (including potatoes and chicken broth) and cook on low for 6-8 hours
- Remove chicken, shred, and return to the stew
- Serve with hot buttered rolls or cornbread and enjoy!
Below is the nutritional value per serving. This recipe yields approximately 10 servings.