Bring on the barbecue sauce with our Slow-Cooker Brunswick Stew! Chicken and veggies, along with tomato, corn and edamame, star in our Slow-Cooker Brunswick Stew recipe.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups shredded cooked chicken
1 each green pepper and onion, chopped
1 can (398 mL) fire-roasted diced tomatoes, undrained
1-3/4 cups 25%-less-sodium chicken broth
1 cup Bull's-Eye Old West Hickory Barbecue Sauce
3 slices bacon, cut into 1/2-inch-thick slices
2 Tbsp. Lea & Perrins Worcestershire Sauce
1 cup each frozen corn and frozen edamame (shelled)
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How do I make it ?
Combine all ingredients except corn and edamame in slow cooker sprayed with cooking spray; cover with lid.
Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours).
Stir in corn and edamame; cook, covered, on HIGH 30 min. or until heated through.
Kraft Kitchen Tips!
You can use a rotisserie chicken to easily prepare this delicious stew. An average-size rotisserie chicken purchased from your supermarket should yield the 3 cups shredded cooked chicken needed to prepare this recipe.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 1 g
Cholesterol 55 mg
Sodium 570 mg
Carbohydrate 19 g
Fibre 2 g
Sugars 14 g
Protein 21 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.