Check this out: a Charlotte newspaper says that slow cookers are trendy again. We know we love our slow cooker for the heavenly smells, time-saving recipes, and easy family meals, but now we’re trendy too!
The article makes a good point that slow cookers are not just for groups: people who cook for 1 or 2 can freeze the leftovers in convenient portions.
Here’s a recipe we love to make for the planned leftovers. This version of Brunswick Stew is North Carolina style.
Fix-It and Forget-It Christmas Cookbook, page 181
Prep. Time: 30-60 minutes
Cooking Time: 4 hours
Ideal slow cooker size: 8-quart
Makes 8-10 servings
3 lbs. boneless, skinless chicken breasts
reserved chicken broth (from cooking chicken breasts)
2 lbs. lean ground beef
2 15-oz. cans creamed corn
15-oz. can whole-kernel corn, drained
2 cups ketchup
1 cup barbecue sauce
2 Tbsp. Worcestershire sauce
2 large sweet onions, chopped
15-oz. can English peas, drained
1 quart stewed tomatoes
salt and pepper to taste
1. In good-sized stockpot, cook chicken in 2” of water. Cover and cook slowly, just until meat is tender but not at all dry.
2. Remove chicken to platter and allow to cool. Reserve broth. When cool enough to handle, cut chicken in small chunks.
3. Meanwhile, brown ground beef in large skillet. Stir occasionally with wooden spoon, breaking up clumps. Brown until meat is no longer pink.
4. Place 1 cup chicken broth in slow cooker.
5. Drain drippings off browned ground beef and discard. Add beef to slow cooker.
6. Stir all other ingredients into slow cooker.
7. Cover. Cook on Low 4 hours.
1. Add more broth if the Stew gets thicker than you like. Use canned broth if you need to.
2. If you have leftovers, this Stew freezes well and is welcome on any cold day when you want something hot.
3. Serve this as soup, or over pasta.