Winter Squash Crockpot Brunswick Stew
Ingredients for Winter Squash Crockpot Brunswick Stew
5 large carrots
1 medium butternut squash
1 small onion
1 15oz can fire roasted diced tomatoes
1 32oz chicken broth
1 cup barley pearls
2 cloves garlic
2 bay leaves
A crock pot
Cut the carrots into large chunks. Cube the butternut squash, mince the garlic, and dice the onion.
Put all ingredients into the crockpot and add water sufficient to cover all the vegetables. Cook on low for 8 to 10 hours, until vegetables and barley are soft.
Serve warm. This stew works extremely well served on a bed of sticky rice.
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