Brunswick Stew

(For Ruth! ) Brunswick Stew 2 Tbsp. olive oil 1 large onion, diced 1 stalk of celery, chopped 3 medium potatoes, peeled and chopped (can omit these, if you don't want the carbs) 4 pound Boston Butt roast, cooked and shredded 2 to 3 pounds chicken pieces 2 to 3 quarts of water 1 - 28 oz. can of crushed tomatoes 1 - 14 oz. can of diced tomatoes 1 - 26 oz. bottle of ketchup (can use low carb) 1/2 cup hickory flavored BBQ sauce 3 - 14.75 oz cans of creamstyle corn 1/4 cup Worcestershire sauce 2 tsp. hot sauce, or to taste Saute the onion and celery in the olive oil until they are tender. Boil the chicken pieces in the water until they are done. (30 to 45 minutes), then cut the chicken into bite-siz pieces. Reserve the cooking liquid. In a large stockpot, or even a crockpot, mix all ingredients with about 2 cups of the chicken broth. Let it simmer and cook for up to 3 hours, until it's the desired thickness (7 or 8 hours in a crockpot on low). Stir it often if it's on the stovetop. (My grandmother used to add other veggies to hers, like lima beans or little green peas.)

dawn, i just wanted to tell you that this recipe sounds absolutely wonderful!! I copied it and am going to make it on a cold weekend soon! Thanks so much! i love dense soups and it sounds like there is plenty of protein in this stew without too many carbs! deb

Thanks Dawn this sounds wonderful and the recipe is definitely going in my file. It looks quite easy to make too! I'll let you know how it goes down

Dawn, This sounds so wonderful!!!I have everything to make it but the tomatoes & the corn!!!I have several boston butts in the deep freeze!!So we will be having this alot!!!Thanks for posting!!!~Missy~