Slow Cooker Camp Stew
My delicious take on Alabama stew yields tasty results that will have everyone wanting seconds.
Servings: 8
Ingredients
- 1 rotisserie chicken
- 2 cups frozen fire roasted corn
- 2 cups frozen lima beans
- 1 medium white onion diced
- 2 medium sized russet potatoes diced into 1 inch cubes
- 15 oz. can Italian seasoned diced tomatoes
- ½ cup ketchup
- 3 Tbsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1 tsp. salt
- ¼ tsp. pepper
- 3 cups chicken broth
For serving
- cornbread
Instructions
- Remove the meat from the chicken and cut into bite sized pieces. Add to the slow cooker.
- Add remaining ingredients and stir.
- Cook on low for 6 hours or on High for 4 hours.
- Stir and serve!
Notes
Variations:
- Swap out the rotisserie chicken for cubed beef stew. Brown the beef before adding it to the slow cooker for extra flavor.
- Omit the meat altogether and load up the stew with additional vegetables such as carrots, celery, bell peppers, and zucchini.
- Add a kick of heat to your stew by incorporating diced jalapeños, crushed red pepper flakes, or a few dashes of hot sauce.
Nutrition
Calories: 312kcal | Carbohydrates: 37g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 74mg | Sodium: 1127mg | Potassium: 726mg | Fiber: 5g | Sugar: 8g | Vitamin A: 326IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 3mg
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