While this recipe may not have a tropical flair to it and I have never seen it on any Key West menu, Brunswick Stew is definitely Southern. The first time I tried it was at the Natural Bridge Hotel in Virginia. I was instantly a fan and tried my hand at it as soon as we got back home. I have since played with the recipe a bit and came up with one that I think is just right! And it is super easy!

Ingredients:

• 3 boneless, skinless chicken breasts, boiled and shredded
• 1 11-oz can sweet corn
• 1 11-oz can creamed corn
• 1 28-oz can chopped tomatoes
• 1 11-oz package(s) frozen lima beans
• 1- 2 ribs of celery, chopped
• 1-2 carrots, diced or thinly sliced
• 1 C potatoes, diced
• 1 yellow onion, chopped and sautéed in olive oil until soft
• 1 C chicken stock
• 1/2 C catsup
• 1/2 C BBQ sauce (my preference is Sweet Baby Ray’s Honey BBQ)
• 1 T salt
• 1/2 T ground black pepper
• 1 T Worcestershire sauce
• 1 T balsamic vinegar

Instructions:

Put all ingredients into a slow cooker and mix well. Cook on medium for 10 – 12 hours. Serve with crackers, crusty bread, cornbread, or biscuits.