Chicken Brunswick Stew

It’s that time. Of life or of year. Both, really. When we need comfort food– its warmth, “everything will be okay”-ness, and deliciousness. The slow cooker comes out and awaits direction.

Here, slow cooker! Go this direction!!!

Chicken Brunswick Stew
Inspired by Cooking Light’s Slow Cooker

2 large onions, chopped
3 chicken breasts
1 (14 3/4 oz) can cream-style corn (no salt added)
1 (12 oz) package frozen corn
2 (14 1/2 oz) cans diced tomatoes (no salt added), undrained
1 1/2 c organic turkey broth (chicken or vegetable broth would work fine, too)
1 can tomato paste*
1/4 minus 2 T granulated sugar*, **
2 T molasses*, **
2 T vinegar*
dash of cinnamon*
dash of cloves*
1/4 c butter, cut into small pieces
2 T Worcestershire sauce
2 T cider vinegar
2 t ground mustard
1/2 t freshly ground black pepper
1/2 t hot pepper sauce
Freshly ground black pepper

*Or 1 (12 oz) bottle chili sauce.
**Or 1/4 c brown sugar.

Place chopped onion into slow cooker.

Top with chicken. Add corn,tomatoes, broth, chili sauce (or the ingredients for your own), butter, cider vinegar, ground mustard, and black pepper. Stir well. Cover and cook on high for 1 hour.

Reduce heat to low, and cook 6 hours until chicken is tender.

Go stare out a window. It’s a nice thing to do, and it aids in time’s passing.

Once it has cooked for 6 hours, fish out the chicken (Ironic, huh?) one by one. And go to town, shredding the chicken with two forks. Like so. Before::

Post-shred::

Add the chicken back to the stew, and stir.

Then, serve one bowl at a time adding hot pepper sauce (the kind with whole yellow peppers in vinegar) and freshly ground black pepper to the dish.

Definitely serve it up in a bowl. It’s up to you whether you want to use a spoon or a fork.

Might I recommend a spork??

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