Amelia's Slow Cooker Brunswick Stew You Have To Try

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Amelia's Slow Cooker Brunswick Stew

"This is the maximum proper model of Brunswick stew I have had the satisfaction of creating and tasting!"

Ingredients :

  • 1 tablespoon vegetable oil
  • 1 pound united states fashion red meat ribs
  • 1 onion, chopped
  • 1 roasted bird, deboned and shredded
  • 1 (28 ounce) can diced tomatoes
  • 3/four cup ketchup
  • 1/2 (10 fluid ounce) bottle steak sauce
  • 1/2 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon warm sauce
  • 1 lemon, juiced
  • 2 cubes chook bouillon
  • half tablespoon ground black pepper
  • 1 (15 ounce) can complete kernel corn, undrained
  • 1 cup frozen lima beans, thawed

Instructions :

Prep : 30M Cook : 8M Ready in : 8H30M
  • Heat the vegetable oil in a skillet over medium heat, and brown the ribs on all aspects. Transfer to a slow cooker. Place onion in the skillet, prepare dinner until tender, and switch to the sluggish cooker.
  • Place the chicken in the slow cooker, and blend in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chook bouillon, and pepper.
  • Cover, and cook dinner 6 hours on High. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and preserve cooking 2 hours on High.

Notes :

  • Try the use of a Reynolds® sluggish cooker liner on your sluggish cooker for less difficult cleanup.

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