Amelia S Slow Cooker Brunswick Stew Recipe

Ingredients for Amelia S Slow Cooker Brunswick Stew

• 2 tablespoons vegetable oil
• Country Style Pork Ribs
• 1 large onion, chopped
• 1.5 lbs boneless, skinless chicken breasts
• Diced Tomatoes
• 1 cup ketchup
• 1/2 cup steak sauce
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon hot sauce (or to taste)
• juice of 1 lemon
• Chicken Bouillon Cubes
• Ground Black Pepper
• Whole Kernel Corn
• Frozen Lima Beans

How to Make Amelia S Slow Cooker Brunswick Stew

1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Brown 2 lbs of pork ribs on all sides, about 5 minutes per side.
2. Transfer the browned ribs to a 6-quart slow cooker.
3. Add 1 large onion, chopped, to the skillet. Cook until softened and slightly caramelized, about 5-7 minutes. Transfer to the slow cooker.
4. Add 1.5 lbs boneless, skinless chicken breasts to the slow cooker. Stir in 28 oz can crushed tomatoes, 1 cup ketchup, 1/2 cup steak sauce, 1/4 cup cider vinegar, 2 tablespoons Worcestershire sauce, 1 teaspoon hot sauce (or to taste), the juice of 1 lemon, 2 cups chicken bouillon, and 1 teaspoon black pepper.
5. Cover the slow cooker and cook on high for 6 hours, or on low for 12 hours.
6. Remove the ribs from the slow cooker. Discard the bones and shred the meat.
7. Return the shredded ribs to the slow cooker.
8. Stir in 2 cups frozen corn and 1 (15-ounce) can lima beans, drained. Cover and continue cooking on high for 2 hours, or until the chicken and ribs are very tender and the flavors have melded.
9. Taste and adjust seasonings as needed before serving. Garnish with chopped green onions, if desired.