Thursday Night Menu: Slow-Cooker Edition

It has been a whirlwind week and Thursday took me by surprise. But no worries, I figured it out soon enough to dig up a recipe. Someone requested slow-cooker recipes a few weeks back, so I thought I’d do one of those this Thursday. Brunswick Stew is an old family favorite. I think my mom cut it out of the newspaper….in the 60’s!….and still has the original copy. There may even be on old Dear Abby column next to it. It is surprisingly good, even though it has lima beans. I hate lima beans, rates right up there with Brussels sprouts for me (sorry JeffreyW), but I’ve never even thought about eliminating them from this recipe. I’ve always been afraid it would alter the great flavor, so I just eat around them. Granny Smith apples were on sale this week, so Cinnamon Apple Cake it had to be.

On the board tonight:

  1. Brunswick Stew
  2. Corn Bread
  3. Tossed Salad
  4. Cinnamon Apple Cake

Brunswick Stew

  • 1 whole cut-up chicken
  • 2 tsp salt (more as needed)
  • 1 onion, sliced
  • 14 oz can diced tomatoes
  • 6 oz can tomato paste
  • 2 cups chicken broth
  • 2 stalks finely diced celery with leaves
  • 1/4 tsp leaf marjoram
  • 1/4 tsp thyme
  • 8 oz frozen corn
  • 8 oz frozen lima beans
  • 2 tbsp flour
  • 3 tbsp melted butter


Add all ingredients to Slow-Cooker, except butter & flour. Cook according to manufacturer’s directions (usually low for 8-10 hours). Before serving, turn heat to high and bring to a low boil. Blend flour into melted butter. Add small amount of hot liquid from stew to mixture, stirring until smooth. Stir mixture into stew, cook 2 minutes until thickened.

Cinnamon Apple Cake

  • 3 tbsp butter, melted
  • ¼ cup chopped walnuts
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • 2 small Granny Smith apples, peeled, cored and sliced
  • 1 egg
  • 1/4 cup oil
  • ½ cup buttermilk
  • ½ tsp vanilla
  • ¼ cup sugar
  • dash of salt
  • 1-1/2 tsp baking powder
  • 1-1/4 cup flour

8×8 baking dish and bowl

In baking dish, blend butter, nuts & cinnamon. Top with apple slices. In bowl, mix together egg, oil, milk, vanilla, sugar, baking powder and salt until well blended. Add flour and blend until moistened. Pour over apples evenly, but don’t worry if it’s perfect, it will arrange itself as it bakes. Bake at 350° for 25-30 minutes until cake springs back in center. Cool 10 minutes, then invert on plate. Serve warm.

Well, my cake didn’t work out….take a look.

Shopping List:

  • Corn Bread Mix
  • Tossed Salad Fixin’s
  • 1 whole cut-up chicken
  • 1 onion
  • 14 oz can diced tomatoes
  • 6 oz can tomato paste
  • 16 oz chicken broth
  • 2 stalks celery with leaves
  • 8 oz frozen corn
  • 8 oz frozen lima beans
  • 1 stick butter
  • 2 oz chopped walnuts
  • 2 small Granny Smith apples
  • 1 egg
  • 4 oz buttermilk

Also: salt, marjoram, thyme, flour, brown sugar, cinnamon, oil, vanilla, sugar

4 thoughts on “Thursday Night Menu: Slow-Cooker Edition

  1. i’m with you on the lima beans and the sprouts, ick-ee. I think my son would enjoy making the cake, I’ll let him have a go this weekend.


  2. I hate lima beans, too – I’ve taken to substituting frozen soy beans (edamame) in various recipes instead, and they’re pretty great, and they’re cheap/easily available at my local middle of the road chain supermarket. Finally – succotash is actually good!


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