My dad used to take me to the Outer Banks fishing and this was our dinner on the beach. I didn't think any other brunswick stew came close, but Smithfield's Chicken and BBQ's is pretty close.
In an effort to actually pretend to know how this wife thing works, I've attempted to cook dinner most every night. And, thanks to my crock-pot, I've been successful. I found a Pillsbury Slow Cooker cook book at the grocery store one night and it's been a hit. Everything I've cooked has been a hit so far.
I googled the recipe that has been our favorite so far - ah, the power of Google - of course, it's available online. And since I've been promising I'd send it to my mom and I can't seem to remember to do that, I figured I'd send it to everyone that reads this blog. All 8 of you. :)
2 tablespoons all-purpose flour
2 teaspoons chicken bouillon granules
1 1/2 teaspoons poultry seasoning
1/8 teaspoon pepper
6 bone-in chicken thighs (about 1 1/2 lb), skin removed
2 medium Yukon Gold potatoes (about 1 lb), cut into 1-inch pieces (about 3 cups)
1/2 cup chopped onion
1 can (15 oz) tomato sauce
1 tablespoon Worcestershire sauce
1 box (9 oz) frozen baby lima beans, thawed
1 box (9 oz) frozen whole kernel corn, thawed
Salt and pepper, if desired
In large resealable food-storage plastic bag, mix flour, bouillon, poultry seasoning and pepper. Add chicken thighs, potatoes and onion; seal bag and shake to coat. In 3 1/2- to 4-quart slow cooker, place chicken and vegetables.
In small bowl, mix tomato sauce and Worcestershire sauce. Pour over chicken and vegetables; stir gently.
Cover; cook on Low heat setting 6 to 8 hours.
Stir lima beans and corn into stew. Cover; cook about 30 minutes longer or until beans and corn are tender.
With slotted spoon, remove chicken from slow cooker. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to stew. Add salt and pepper to taste.