Chicken Brunswick Stew

  • Number of Servings: 8
Ingredients
2 T flour2 t Penzey's Chicken Soup Base OR 2 t instant chicken boullion granuals1-1/2 t poultry seasoning1/4 tsp black pepper6 bone-in, skinless chicken thighs2 med. potatoes cut in 1" pieces2 C chopped onion1 clove garlic, chopped1 (15 oz.) can tomato sauce1 T Worcestershire sauce2-1/2 C frozen green beans, thawed3 C frozen corn, thawed
Directions
In large resealable plastic food storage bag combine flour, boullion (if using) poultry seasoning and pepper; mix well. Add chicken, potatoes, onion and garlic; seal bag and shake to coat. Place in slow cooker. In small bowl, combine tomato sauce, soup base (if using) and Worcestershire; mix well. Pour over chicken and vegetables in slow cooker, stir gently to combine. Cover; cook on low for 7 hours. Stir in beans and corn. Cover; cook on low an additional 30 minutes. To serve, remove bones from chicken thighs. Stir chicken into stew mixture; mix well.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SUETINGE.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 222.4
  • Total Fat: 2.8 g
  • Cholesterol: 43.0 mg
  • Sodium: 615.0 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 5.7 g
  • Protein: 15.1 g

Member Reviews
  • PURPOSEPOWER95
    I tried this kind of soup from a company I used to work for it was delicious. I can not wait to try it out. I have a question..What could I use instead of Worcestershire? I have HBP? - 1/21/14

    Reply from SUETINGE (1/22/14)
    My grocery stores sometimes have lower sodium Worcestershire so I would say look for that, otherwise if there's a low sodium steak sauce you like you could try that.