Easy Brunswick stew from Cooking Light Slow-Cooker Tonight!: 140 Delicious Weeknight Recipes That Practically Cook Themselves by Cooking Light Magazine

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Notes about this recipe

  • Aggie92 on September 04, 2016

    I will freely admit that I am no expert on Brunswick stew, but I do know that it should have a tangy edge to it. With that said, I found this somewhat bland. I made a few changes to make this more dehydrator friendly (making backpacking meals for our upcoming trip to the Grand Canyon). I used 1.25 lbs of ground chicken and omitted the smoked pork since I am unsure how well the pork would dehydrate. But those changes still did not account for the bland base. 1 cup of barbecue sauce is not enough to give this stew a good, tangy taste. So I added 3 tablespoons Worcestershire sauce, 1 tablespoon yellow mustard, 1 tsp garlic powder, 1 tablespoon Cholula hot sauce, and 1 teaspoon hickory liquid smoke (to make some of the smoky flavor missed out on by leaving out the smoked pork). With those changes this is now a tasty, hearty dish which will warm our bellies and provide lots of veggies after a long day on the trail.

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