Slow Cooker
Chicken Brunswick Stew
Broccoli Cornbread
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 small sweet onion, chopped
- 1 (15-oz) can creamed corn
- 1 (15-oz) can whole kernel corn
- 1 (14-oz) can crushed tomatoes
- ½ (12-oz) jar chili sauce
- 1 cup chicken broth
- ¼ cup barbecue sauce
- 1 Tbsp apple cider vinegar
- 1 tsp yellow mustard
- 2 russet potatoes, peeled and cubed
Instructions
- Place chicken in a 5-or 6-quart slow cooker. Top with onion, both cans of corn, tomatoes, chili sauce, broth, barbecue sauce, vinegar, mustard, and potatoes. Stir gently (leaving chicken on bottom of cooker).
- Cover and cook on LOW 6 to 8 hours.
- Remove chicken and shred; return to cooker, and stir to combine.
Side Dish Ingredients
- 1 (10-oz) pkg frozen chopped broccoli, thawed
- 1 (8.5-oz) pkg cornbread mix (choose a sweet variety)
- 3 eggs, beaten
- 1 cup shredded Cheddar cheese
- ½ cup butter, melted
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 375°F. Squeeze thawed broccoli between paper towels to remove moisture.
- Mix together cornbread mix, eggs, cheese, melted butter, and salt. Stir in broccoli until blended. Pour thick batter into a greased 8-inch pan.
- Bake 25 to 30 minutes or until golden. Cool and cut into squares.
Kid-Friendly Meal Plan
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