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Slow Cooker Brunswick Stew with Smoked Chicken

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Recipe - Slow Cooker Brunswick Stew with Smoked Chicken

From the Weston Kitchen

Ingredients

  • 5 slices thick cut bacon, sliced into ½-inch pieces
  • 1 large (10 ounce) onion, peeled and chopped
  • 4 (.5 ounces) cloves garlic
  • 1 medium (5 ounce) carrot, peeled and chopped
  • 1 (2 ounce) stalk celery, chopped
  • ½ cup all-purpose flour
  • 1 (32 ounce) container chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 2 ears of corn, stripped from cob, or 1 (12 ounce) package frozen corn
  • 1 (12 ounce) package frozen lima beans
  • 4 cups shredded smoked chicken
  • 4 medium (1 pound) red potatoes
  • 1 medium (6 ounces) green pepper, seeded and coarsely chopped
  • 2 fresh bay leaves
  • 1 tablespoon white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon packed light brown sugar
  • 1 ½ teaspoons cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon coarse black pepper

Directions

  1. In a stovetop-safe slow cooker vessel over medium-high heat, cook bacon until crisp. Remove bacon and set aside. Add onion and garlic. Cook and stir for 2 minutes. Add carrots and celery, cook for 2 minutes. Stir in flour until vegetables are coated with flour and cook for 2 minutes. Slowly stir in chicken broth and bring to a boil. Let boil for 2 minutes. Transfer mixture to slow cooker crock.
  2. Place vessel on slow cooker base. Stir in bacon and remaining ingredients.
  3. Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours.
  4. Discard bay leaves before serving.

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