Slow-Cooker Brunswick Stew

Name: Slow-Cooker Brunswick Stew
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 1 1/2 pounds, Yukon Gold potatoes, peeled and cut into 3/4-inch pieces; , Salt and pepper; 2 pounds, bone-in, skin-on chicken thighs, trimmed; 3 (10-ounce), bone-in pork blade chops, about 1 inch thick, trimmed; 1 tablespoon, vegetable oil; 2 , onions, chopped fine; 4 , garlic cloves, minced; 1/2 teaspoon, cayenne pepper; 1 (29-ounce) can, tomato sauce; 2 1/2 cups, low-sodium chicken broth; 1/3 cup, ketchup; 20 ounces, frozen lima beans; 10 ounces, frozen corn, thawed; 1 tablespoon, cider vinegar

1 comment

Appears in Cook's Country June/July 2011

This long-cooking Southern stew seemed a natural for the slow cooker. Instead, we got an alarming mush. The right timing—and a trick—helped us fix it.

SERVES6 to 8

TIME4½ to 5½ hours on high, or 6 to 7 hours on low, plus 30 minutes on high

WHY THIS RECIPE WORKS

This hearty Southern classic is packed to the gills with a mix of meats (pork, chicken) and vegetables (potatoes, lima beans, corn) in a tomato-based broth. Making sure that each ingredient is cooked to perfection is easy if the cook can dr...

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