Slow-Cooker Brunswick Stew

From Cook's Country | June/July 2011

Why this recipe works:

This hearty Southern classic is packed to the gills with pork, chicken, carrots, corn, potatoes, okra, tomatoes, and lima beans. Making sure that each ingredient is cooked to perfection is easy if the cook can drop the ingredients in the pot in stages, but the closed slow cooker negates this… read more

This hearty Southern classic is packed to the gills with pork, chicken, carrots, corn, potatoes, okra, tomatoes, and lima beans. Making sure that each ingredient is cooked to perfection is easy if the cook can drop the ingredients in the pot in stages, but the closed slow cooker negates this luxury. Lean pork was quick to dry out while generously marbled browned bone-in blade pork chops became perfectly tender after 6 hours of slow cooking. Sealing the quick-to-cook chicken and potatoes in a foil packet slows their cooking, ensuring a stew with tender meat and evenly cooked vegetables.

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Serves 6 to 8

You can substitute 2 pounds of bone-in, country-style pork ribs for the blade chops. Add the lima beans frozen.

Ingredients

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