The debate over Brunswick stewâ€™s origins (both Brunswick, Ga., and Brunswick County, Va., claim it as their own) rages on today. What is for sure is that it is a Southern dish, traditionally featuring rabbit, squirrel or opossum, plus chicken, pork or beef, depending on which part of the South youâ€™re in. The stewâ€”which requires gentle, slow cookingâ€”suits a Crockpot perfectly. Opt for a heftier lager (try an amber) for full-flavored goodness.
- 2 boneless, skinless chicken breasts, whole
- 3 boneless, skinless chicken thighs, whole
- 1 small smoked ham hock
- 1 medium yellow onion, peeled and chopped
- 3 cups chicken stock
- 2 tablespoons Wondra or all-purpose flour
- 1 tablespoon sugar
- 1 12-ounce bottle lager
- 1 14-ounce can diced tomatoes with juice
- 3 ounces tomato paste (1⁄2 small can)
- 2 small baking potatoes, peeled and diced
- 1 cup frozen corn
- 1 cup frozen baby lima beans
• Set a slow cooker on high and place the chicken, ham hock and onions inside. In a medium bowl, whisk together the chicken stock, flour and sugar; pour the mixture into the slow cooker, then add the lager, tomatoes and tomato paste. Stir, cover and cook at least four hours or up to all day.
• An hour before serving, pull the ham hock out of the stew, mince any meat left on it (discarding the skin and bones) and add the meat back into the stew. Pull the chicken out and set aside to cool, then shred. Add the frozen corn, lima beans, potatoes and shredded chicken into the stew. Cover and continue cooking on high until the potatoes are tender; serve.