Crock Pot Brunswick Stew
2 large onions, chopped
6 boneless, skinless chicken breasts
2 cans (15 oz each) creamed corn
1 can (28 oz) crushed tomatoes
1 bottle (12 oz) chili sauce (not cocktail sauce)
1 can (14 oz) chicken broth
¼ c. Worcestershire sauce
2-4 T. RF margarine, cut up
2 T. cider vinegar
2 t. dry mustard
½ t. salt
½ t. pepper
½ hot sauce
Place onion in crock pot. Place chicken over onion.
Add remaining ingredients.
Cook on high 4 hours or low 5-6, till chicken is tender.
Remove chicken, shred, and return to stew.
Makes 3-1/2 quarts.
2 large onions, chopped
6 boneless, skinless chicken breasts
2 cans (15 oz each) creamed corn
1 can (28 oz) crushed tomatoes
1 bottle (12 oz) chili sauce (not cocktail sauce)
1 can (14 oz) chicken broth
¼ c. Worcestershire sauce
2-4 T. RF margarine, cut up
2 T. cider vinegar
2 t. dry mustard
½ t. salt
½ t. pepper
½ hot sauce
Place onion in crock pot. Place chicken over onion.
Add remaining ingredients.
Cook on high 4 hours or low 5-6, till chicken is tender.
Remove chicken, shred, and return to stew.
Makes 3-1/2 quarts.
For dessert, a yummy peach cobbler. Remember, if it has fruit in it, it's healthy no matter how much butter is in the recipe!
Old Fashioned Peach Cobbler
2 cups fresh peaches, sliced
1 stick butter
1 tsp baking powder
1-3/4 cups sugar
1 cup flour
1 cup milk
Combine peaches and 3/4 cup sugar. Let stand 20 minutes. Melt butter in 1-1/2 qt baking dish in oven. Sift flour and 1 cup sugar and baking powder. Add milk and stir briskly. Lumps will remain. Pour into baking dish of melted butter. Top with peaches. Bake at 350 for 45 minutes.
2 cups fresh peaches, sliced
1 stick butter
1 tsp baking powder
1-3/4 cups sugar
1 cup flour
1 cup milk
Combine peaches and 3/4 cup sugar. Let stand 20 minutes. Melt butter in 1-1/2 qt baking dish in oven. Sift flour and 1 cup sugar and baking powder. Add milk and stir briskly. Lumps will remain. Pour into baking dish of melted butter. Top with peaches. Bake at 350 for 45 minutes.
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