Guest guest Posted July 14, 2004 Report Share Posted July 14, 2004 Brunswick Stew 1 (10 oz) can tomato soup 1 (15 oz) can stewed tomatoes 1 (16 oz) can low sodium chicken broth 1 onion, chopped 1 (16 oz) package frozen shoepeg corn (?) never heard of this ;-) 1 (16 oz) package frozen lima beans 1 lb boneless, skinless chicken breast, cut into bite-size pieces 2 medium potatoes, peeled and cubed 1/2 tsp Worcestershire sauce Hot sauce and black pepper to taste Pour soup, tomatoes and chicken broth into a slow cooker or crock pot. Add onion. Cover and turn the heat to high and allow the mixture to simmer. Add corn and lima beans. Cover and continue to heat on high until the mixture returns to a simmer. Add chicken pieces and potatoes and continue to heat on high for 2 hours. Lower heat and cook for 6 hours. Just before serving, add worcestershire, hot sauce and pepper. Makes 8 (1 cup) servings. 210 Calories, 2g Fat, 35 mg Chol, 32g Carbs, 20g Protein, 390mg Sodium, 8g Fiber Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
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