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This is a rich and satisfying stew, jam-packed with colorful vegetables.

Source: Everyday Food, March 2005
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Chicken thighs are the best choice for this recipe; they are juicier after cooking than chicken breasts, and the meat shreds more easily.

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Reviews

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How would you rate this recipe?
22
  • mcgill7400
    6 JAN, 2013
    I go back to this recipe again and again. Love it. I used canned tomatoes tonight and added some potatoes as well. Great, quick stew for a cold night!
    Reply
  • Lasagesse
    5 JUL, 2011
    Really tasty but I like my lima on the soft side so next time I will add in the lima and corn with the chicken.
    Reply
  • DonnaTrent
    27 MAR, 2008
    This is one of my families favorite meals! I bumped the tomato paste up to a 6 oz can, added 1/4 cup Thai Soy Sauce (Also called Golden Mountain Seasoning Sauce), and throw everything in the crockpot.
    Reply
  • drkristen
    30 DEC, 2007
    Growing up in the South, we called this Brunswick Stew. I haven't seen this recipe in years, and now I'm excited for a little taste of childhood!
    Reply

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