Name: Virginia Brunswick Stew
Yield: 4 servings
Ingredients: 5 chicken breasts; 4 large tomatoes; 2 cups carrots; 2 zucchini; 1 yellow squash; 1 quart chicken broth; 4 cups creamed corn; 1 can black eyed peas; 8 ounces frozen lima beans; 1/4 cup sugar; 1 tablespoon butter; 1 teaspoon basil; 1 teaspoon dried onion powder; 1 teaspoon pepper

Servings: 4 persons

5 chicken breasts
4 large tomatoes
2 cups carrots
2 zucchini
1 yellow squash
1 quart chicken broth
4 cups creamed corn
1 can black eyed peas
8 ounces frozen lima beans
1/4 cup sugar
1 tablespoon butter
1 teaspoon basil
1 teaspoon dried onion powder
1 teaspoon pepper

1
Preheat the oven to 350.
2
Spray oven safe pan with extra virgin olive oil.
3
Place chicken breasts in pan & sprinkle with salt and pepper.
4
Bake for 30 minutes.
5
Shred and throw in crockpot.
6
Dice zucchini, squash, carrots, and tomatoes and add to crockpot.
7
Add creamed corn, black eyed peas, & lima beans to the crockpot.
8
Stir well.
9
Add in sugar, butter, and a generous sprinkling of basil, onion powder, and pepper.
10
Simmer in the crockpot on low for 8 hours overnight or while you are at work.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Virginia Brunswick Stew

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