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Carolina Chicken Stew

  Stewing chicken 1 , cut up
  Onions 2 Large, peeled and sliced
  Green pepper 1 Large, seeded and sliced
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Bottled red pepper seasoning To Taste
  Frozen whole kernel corn 10 Ounce, thawed (1 Package)
  Frozen speckled butter beans/Lima beans 10 Ounce, thawed (1 Package)
  Canned tomatoes 1 Pound, broken (1 Can)
  Cornstarch 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)

1 Arrange half the chicken parts in the bottom of an electric slow cooker; sprinkle with onion and green pepper slices and parsley.
2 Layer remaining chicken parts in cooker; season with salt, Worcestershire sauce and red-pepper seasoning; top with thawed corn, beans and tomatoes; cover slow cooker.
3 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours, or until chicken is tender when pierced with a two-tined fork.
4 Turn heat control to high (290° to 300°). Combine cornstarch with 1/4 cup cold water in a cup; stir into liquid in slow cooker until well-blended; cover; simmer 15 minutes.

Recipe Summary

Slow Cooked

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4115 Calories from Fat 1553

% Daily Value*

Total Fat 172 g265.2%

Saturated Fat 48.4 g242%

Trans Fat 0 g

Cholesterol 1005 mg335%

Sodium 8710.9 mg363%

Total Carbohydrates 271 g90.5%

Dietary Fiber 52.7 g210.8%

Sugars 64.4 g

Protein 359 g717.1%

Vitamin A 177.8% Vitamin C 463.9%

Calcium 52.7% Iron 154.7%

*Based on a 2000 Calorie diet


Carolina Chicken Stew Recipe