Virginia's Best Brunswick Stew

Total Time: 6 hrs 25 mins Preparation Time: 25 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 lb chicken, boneless and skinless (breast or thighs)
• 2 tablespoons vegetable oil
• 2 (6 ounce) lamb chops
• 1 yellow onion, sliced to your preference (i use thin slices, but thick or diced could work as well)
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon tabasco sauce (can add more to get the "kick" you want)
• 16 ounces canned diced tomatoes
• 1 cup chicken stock or 1 cup water
• 1 (10 ounce) package frozen lima beans, thawed
• 1 (8 ounce) package corn kernels, thawed (can also use fresh)

Recipe

• 1 combine the flour, salt, garlic powder, and pepper in a ziploc bag; add the chicken pieces and shake until coated evenly.
• 2 add the vegetable oil to a sauté pan on medium-high heat. cook the chicken until browned on both sides, then add chicken and (not browned) lamb chops to the crock pot.
• 3 sauté the chopped onion in the oil and meat drippings until browned. add to slow cooker.
• 4 combine tomatoes, worcestershire, and tabasco; pour over meat.
• 5 add the chicken stock/water to the crock pot.
• 6 cover and cook on low for 4-6 hours, until the chicken is tender.
• 7 add the lima beans and corn; continue cooking for another 1-2 hours until the vegetables are tender.
• 8 remove chicken and lamb from the crock pot; shred meat with two forks and return to stew.
• 9 enjoy!