Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Wednesday, March 31, 2010
Slow Cooker Brunswick Stew
This is pretty close to being Brunswick stew. The main differences are that instead of Lima beans, I used navy beans and instead of tarragon, I used garlic, rosemary and thyme. Then I added potatoes, which aren't generally added to Brunswick stew. My reason for these changes is that these were the ingredients I happen to have this morning when I put everything in the crock pot. As with all my recipes, I hope that anyone following them uses what they like and adjusts the seasoning or ingredients to their own tastes. It's a waste of time to cook something if it's not the way you love it.
4 large chicken breasts, cut into bite-sizes (rabbit is commonly used in this stew if you'd rather) 1/2 lb diced ham 1 onion, chopped 4 cloves garlic, peeled and minced 3 large baking potatoes, cut into bite-sizes (skin on if you wish) 1 cup water 2 cans (10oz) of diced tomatoes, with juice 1 can (10oz) corn, drained (or fresh corn would be better) 1 can (10oz) beans, drained 2 Tbsp minced fresh rosemary 2 tsp dried & crushed thyme leaves
Put it all together in a slow-cooker and cook on low for up to 8 hours. Some people feel better about browning the chicken first in oil. If you prefer that, then please do it!
This version of Brunswick stew came out a bit more "broth-y" than some I've tasted. I like that, but you may want to watch the liquid.