I wanted to make enough Brunswick stew so that I would have enough left over to freeze for later. This recipe yielded more than I anticipated but it filled up my Instant Pot to just above the maximum fill line. Instant Pots come in three sizes: 3 quart, 6 quart, and 8 quart. I have the larger 8 quart size. That's OK though because I used the slow cooker setting and it worked out fine.
Canned Chicken: I used 4 4.5 ounce cans of Swanson's White Premium Chunk Breast Chicken
Castleberry's Pork in BBQ Sauce.
You'll also need:
2 Cans of Creamed Corn
2 Cans of Whole Kernel Corn
2 Cans of Crushed Tomatoes
1/2 Cup of BBQ Sauce
Dice and Dump. It's that easy.
Dice up the onions. My family doesn't like large onion chunks in their food so I diced mine up pretty fine.
Dump all the ingredients into your slow cooker. Stir it up well.
Set your slow cooker for 8 hours. If you're using the Instant Pot, set it for the same amount of time. If you need it done in less than 8 hours, no worries. All the ingredients are already cooked so you don't have to cook it that long. Setting it for 8 hours in a slow cooker just helps blend all the flavors better and it is so good! You can set it to finish sooner. You can even simmer it in a pot on the stove top if you want but you'll need a huge stock pot. You'll also need to keep an eye on it and stir it often so it won't burn.
If you're planning ahead for freezer to slow cooker meals, you don't even have to cook it. Just dump all the ingredients into 2 gallon size freezer bags and stick them in the freezer. When you're ready to cook them, thaw them out in the refrigerator over night. Then, pour them into your slow cooker the next day.
If you follow this recipe, you'll need at least a 10 quart slow cooker like this one.
If you plan to use your stove top, you'll need a large stock pot like this one.
gallon sized freezer bags for later.
Try and enjoy! Let me know how yours turns out.