Growing up in Virginia I’ve had many a Brunswick stew. From Family reunions to Fairs and festivals there was always a steaming pot simmering. Although I’ve made it for years, I wondered, where did it begin? I decided to research where Brunswick stew actually originated. Yes, Virginia lays claim to it in Brunswick County, but I discovered that Brunswick, Georgia and Brunswick County N.C. also take credit for it. So what is Brunswick stew exactly? Well it’s kind of like a thick soup, although sometimes it can be a bit thicker.

In Virginia the story goes that the recipe started on a hunting trip and used squirrels or rabbits. Where it truly started, well, your guess is as good as mine.

I do have a delicious and easy recipe for the crockpot. My ingredients are more store-bought rather than wild since I don’t eat squirrel but it’s delicious nonetheless. I like to brown the chicken a bit before I toss everything in the crockpot.

If you would like more information about Brunswick stew check out American food roots.

Crock Pot Brunswick stew

Ingredients:

• 1 tbsp. olive oil
• 2 lbs. chicken tenders cut into bite sized pieces
• ½ tsp. salt
• ½ tsp. pepper
• ½ tsp. poultry seasoning
• 16 oz. frozen succotash
• 1 ½ tbsp. all purpose flour
• Butter
• 2 medium potatoes cut in bite-sized pieces
• 15 oz. can tomato sauce
• 15.5 oz. can fire roasted diced tomatoes
• 1 tsp. Worcestershire sauce
• 1 small onion chopped

Directions:

Add some olive oil to a non-stick skillet on medium heat. Add the chicken, salt, pepper, and poultry seasoning. Cook for a few minutes till the chicken browns a bit. Add some butter to the pan till it melts. Add the flour and cook for 2 more minutes.

Add the browned chicken, potatoes, tomato sauce, diced tomatoes, onions, succotash and Worcestershire sauce to a large slow cooker. Set it on low for 6-8 hours.

Serve with warm dinner rolls or biscuits.