Chicken Brunswick Stew

Submitted by on Friday, October 9, 2009 12:25
Posted in category Poultry and Fish, Soup

This recipe was given to me from a friend originally from Atlanta. It’s a very southern traditional food and this recipe is very tasty and easy to make!


  • 2 medium onion, chopped
  • 6 skinned chicken breast halves
  • 2 (15oz.) can cream style corn
  • 1 (28oz.) can diced or crushed tomatoes
  • 1 (12oz.) bottle chili sauce
  • 1 (14 1/2 oz.) can fat free chicken broth
  • 1/4 cup Worcestershire sauce
  • 1/4 cup margarine, optional
  • 2 Tablespoons white vinegar or cider vinegar
  • 2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Place chopped onions in 4 quart slow cooker. Place chicken over onions. Add corn and remaining ingredients. Cook covered on high for 4 hours. Remove chicken and shred, and then return it to the stew. Makes approx. 3 1/2 quarts.


  • This makes pretty much but freezes well and it’s easy to make!

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