Since I got a new crock pot for my birthday, I’ve been slow cooking like a mad woman. The sad news is that slow cooking is harder than it seems, and out of about 8 recipes, only two have been good enough to post here on the blog. I hope you know that I would never post something on this blog that I didn’t think was good and tasty, so believe me when I say this take on Brunswick Stew is definitely delicious.
To me, this recipe is what slow cooking is all about. Throw a bunch of frozen stuff in a crock pot in the morning, and when you arrive home in the evening, each ingredient has simmered to perfection, and dinner is hearty and satisfying. It could not be easier.
The sad truth is that as convenient as slow cookers are, different ingredients will always cook at different speeds. The more I try out recipes, the more I’m beginning to think that slow cooking should be reserved for whole cuts of meat, and soup. Can someone give me a recipe that proves this theory wrong? I’d love nothing more than to fill a pot with frozen stuff once a week and come home to an awesome and complete meal.
- 1 bag frozen Southern-style hash brown potatoes
- 1 large onion, chopped
- 1 cup chopped celery
- 2 cups fat-free, lower-sodium chicken broth
- 1 bag frozen green beans
- 1½ cups barbecue sauce
- 3 chicken thighs, cubed
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 2 c pulled pork, chopped
- 2 (8-ounce) cans no-salt-added tomato sauce
- 1 (15¼-ounce) can whole-kernel corn, drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- Combine all ingredients in a 8 quart slow cookers. Cook on low for 7-8 hours.
Despite my crock pot woes, do not write off this stew. Its simple, reliable, and perfect for a chilly winter evening.