Easy Crockpot Brunswick Stew

Slow Cooker Brunswick Stew

1 1/2 lbs. skinless, boneless chicken breasts, shredded with dull knife
1 can (14 3/4 oz.) diced potatoes, drained
1 can (14 3/4 oz.) Veg-All, drained
1 can (14 3/4 oz.) cream-style corn
1 can (28 oz.) crushed tomatoes, undrained
1 tbs. Worcestershire sauce
3/4 tsp. salt
1/2 tsp. dried marjoram leaves


Mix all ingredients in 3 ½ - 6 qt. slow cooker. Cover and cook on LOW 8 -10 hrs (or HIGH 3 - 4 hrs.) or until potatoes are tender.


MY VERSION (WHICH MAKES 6 SERVINGS):
120 Great Value boneless frozen chicken breast
120 Great Value boneless frozen chicken breast
120 Great Value boneless frozen chicken breast
113 Great Value diced potatoes (can)
140 Veg-All (can)
210 Del Monte creamed style corn (can)
280 Great Value crushed tomatoes
0 Great Value Worcestershire sauce
0 hot sauce (Texas Pete, Tabasco, etc)
0 3/4 tsp. salt
0 1/2 tsp. dried marjoram leaves

1103 calories total / 6 servings = roughly* 180 calories per serving (and I ate 2 servings)

• “Roughly” due to the batch making 6 servings…. When entering the recipe, for example, I entered the calories in the entire can of diced potatoes, but had to divide it into 6 servings. 1 can / 6 servings = 0.1666666, which threw off the individual serving by 3.83 calories. Not enough to matter!!!!

NUTRITIONAL INFO PER SERVING:
Calories: 180
Carbs: 27
Fat: 2
Protein: 15
Fiber: 5
Sodium: 899

Please let me know if you would like other nutritional stats… those are the ones I track but I can look up others easily enough.

Also of note: I cannot cook. I am a horrible cook but I was able to make this and it was fantastic. I think the reheated leftovers were even better! Anyone can make this!!!