Brunswick stew is an interesting stew because it seems everyone does it a little bit different, kind of like ghoulash. My mom used to make it with chicken and pork at least, some people use chicken beef and pork. There are some that put zucchini and squash in the stew and others put in mixed vegetables and potatoes. One thing for sure is that it is a sweet stew with veggies and meat and it is one of my favorites! I tend to use one meat to make the stew or make a vegetable stew. This time I chose chicken Brunswick Stew. Use the chicken and broth from the bones etc cooked the previous night. As in, you cooked a whole chicken for Chicken Tacos, you then took the bones and placed them in the crock pot, covered with water and made chicken stock. Strain and debone the chicken broth keeping the meat from the bones in the stock. You will now use that to make this stew.
To the broth in the crock pot add:
2 cans of lima beans, drained
1 can diced tomaotes
1 can kidney beans, drained
1 cup frozen green peas
3 ounces tomato paste, more if you like
¼ cup ketchup, I use corn syrup free kind
1 tablespoon brown sugar
½ teaspoon salt
1 tablespoon worcestershire sauce
5 small peeled and diced potatoes
Cook on low for 4-6 hours or on high for 2-3 hours. You can also cook this on the stove in a pot if you are in a hurry, although try and give the soup at least 30 minutes to an hour to simmer so the flavors have time to meld together well.