Sunday, January 22, 2006

Crock Pot Brunswick Stew

Brunswick Stew is a southern dish that began as something simple for hunters to make while in the field. The meat they used was usually Rabbit or Squirrel (now dem's good eatin!), but for modern purposes we use Chicken or a combination of Chicken and Pulled Pork.

1 can diced tomatoes with juices
1 can tomato paste
3 cups chicken cubed and cooked
1 pkg frozen succotash
1 pkg. frozen okra sliced (to taste)
1 cup onions chopped
1 bay leaf
salt to taste
1/2 teaspoon rosemary; dried and crushed
1/2 teaspoon pepper
1 dash ground cloves
2 1/2 cup chicken broth

In slow cooker, stir together diced tomatoes with juice and tomato paste. Add chicken, frozen succotash, sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover and cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well. Makes 6 servings.