I am so glad I happened upon this Brunswick chicken stew recipe. It has saved the day on many occasions! I can go on with whatever it is I have to do, and forget about dinner until it’s actually time to eat. Oh, and in case you were wondering, my birds were okay and the neighbor’s dog got promptly walked back over to his home.
Check out what my friends over at Pillsbury had to say about this amazing recipe:
Come home to this filling chicken, beans and vegetables stew recipe that’s made stress-free in a slow cooker for dinner.
Stress free, for sure! What could be better than that?
Ingredients
- 2 tablespoons all-purpose flour
- 2 teaspoons chicken bouillon granules
- 1 1/2 teaspoons poultry seasoning
- 1/8 teaspoon pepper
- 6 bone-in chicken thighs (about 1 1/2 lb), skin removed
- 2 medium Yukon Gold potatoes (about 1 lb), cut into 1-inch pieces (about 3 cups)
- 1/2 cup chopped onion
- 1 can (15 oz) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 box (9 oz) frozen baby lima beans, thawed
- 1 box (9 oz) frozen whole kernel corn, thawed
- Salt and pepper, if desired
Instructions
In large resealable food-storage plastic bag, mix flour, bouillon, poultry seasoning and pepper. Add chicken thighs, potatoes and onion; seal bag and shake to coat. In 3 1/2- to 4-quart slow cooker, place chicken and vegetables.
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Quick Tip: Serve this meal with bread, rolls, or biscuits.
Thank you to Pillsbury for this great recipe.
