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Photo of Slow Cooker Brunswick Stew with Cornbread

Slow Cooker Brunswick Stew with Cornbread

6 hr slow cooker · 15 min hands-on4 servings🍳 1 pan + slow cookerPicky-eater safe bet: plain bread or a bun$18.00590 cal · 38g protein
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Ingredients

  • boneless skinless chicken thighs1½ lb
  • yellow onion1 count
  • crushed tomatoes1 can
  • barbecue sauce¾ cup
  • frozen corn2 cups
  • frozen lima beans2 cups
  • yukon gold potatoes1 lb
  • chicken broth2 cups
  • cider vinegar1 tbsp
  • cornbread mix1 package
  • eggs1 count

Instructions

  1. 1

    Add the chicken thighs, diced onion, diced potatoes, crushed tomatoes, barbecue sauce, broth and vinegar to a slow cooker.

  2. 2

    Cover and cook on LOW 6 hours or HIGH 3 hours, until the chicken shreds easily.

  3. 3

    Shred the chicken right in the pot with two forks.

  4. 4

    Stir in the frozen corn and lima beans and cook 30 more minutes on HIGH.

  5. 5

    Meanwhile, bake the cornbread with the egg according to the package.

  6. 6

    Season the stew with salt and pepper and serve with cornbread. It is sweet and tangy, which kids usually like.

Photo: DinnerDrop