Recipe courtesy of Bob Garner and Bob Garner
Episode: Charlotte, NC
Save Recipe Print
Total:
6 hr 10 min
Prep:
20 min
Cook:
5 hr 50 min
Yield:
3 1/2 quarts
Level:
Easy

Ingredients

Directions

Bring water and chicken to a boil in a Dutch oven. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans. Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3.

Skin, bone, and shred chicken. Mash reserved beans with a potato masher. Add chicken, mashed and frozen beans, potatoes, and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes. Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 1 additional hour.

Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Mushroom and Burgundy Stew

Recipe courtesy of Rachael Ray

Beef Stew

Recipe courtesy of Food Network Kitchen

Brunswick Stew

Recipe courtesy of Red's BBQ

Brunswick Stew

Recipe courtesy of Guerry Norwood

Brunswick Stew

Recipe courtesy of Jamie Deen

Brunswick Stew

Recipe courtesy of Griffin Bufkin|Harrison Sapp

Brunswick Stew

Recipe courtesy of Guerry Norwood

Browse Reviews By Keyword