One of the pride and joys of Virginia culture, this easy crockpot Brunswick stew is a simple twist on the Southern classic! Thick, hearty, and full of chicken, pork, beans, corn, and veggies, the flavors come together in a rich, tangy, and comforting bowl.
Before You Get Started
Here are a few helpful things to keep in mind before you load up the slow cooker:
- Meat choices: A mix of chicken and pork gives the stew depth, but you can use just one or even toss in leftover pulled pork.
- Vegetables and beans: Frozen butter beans (or lima beans) and corn are traditional, but potatoes, celery, or okra can be added if you like.
- Flavor base: Ketchup, vinegar, Worcestershire, and hot sauce create the balance of sweet, tangy, and spicy that makes Brunswick stew unique.
- Consistency: The stew should be nice and thick. Start with the 2 cups of broth and only add more later if needed.
- Cooker size and timing: Every slow cooker is a little different. Mine runs hot, so my stew is ready on HIGH in about 3 hours. Yours may take longer.
** Tip: If you want a smoky flavor, swap some or all of the ketchup for barbecue sauce or add a tiny splash of liquid smoke.
Brunswick Stew is a Southern Fall Tradition
Autumn here in Central Virginia brings with it one of Madison County’s biggest events: the Apple Harvest Festival at Graves Mountain Lodge. This annual celebration draws more tourists to our little rural county than any other event all year.
In addition to apples (and more apples), you are guaranteed to always find a handful of fall staples at the festival: kettle corn, apple butter, and Brunswick stew! Autumn in the South just wouldn’t be complete without at least one batch of this nourishing and flavorful soup served with a side of cornbread.
How to Make Slow Cooker Brunswick Stew
Step 1: Layer the Ingredients
Place the chicken and pork in the bottom of your slow cooker. Pour in the diced tomatoes, chicken broth, ketchup, vinegar, and Worcestershire. Give everything a gentle stir.
Add the corn, butter beans, onion, bell pepper, parsley, hot sauce, salt, and pepper. Stir again and cover the pot.
** Tip: We use frozen corn and butter beans for convenience, but feel free to swap with fresh corn and beans if they’re available.
Step 2: Cook Until Tender
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken and pork are tender enough to shred easily.
** Tip: The meat should fall-apart when pulled with two forks. If it’s still tough (or pink in the center), return it to the slow cooker. You’re looking for an internal temp of 165°F for chicken and 145°F for pork.
Step 3: Shred the Meat and Finish
Remove the meat, shred it with two forks, then stir it back into the pot. Taste and adjust the seasonings, adding more salt, pepper, or hot sauce as you like.
Step 4: Serve
Ladle the Brunswick stew into bowls and serve warm with a skillet of Southern cornbread or spoon bread.
Variations and Serving Ideas
Brunswick stew has a long history, and every family has their own way of making it. Try these twists to make it your own:
- Chicken Brunswick Stew: If you like only chicken in your Brunswick Stew, use a total of 2 pounds of boneless, skinless chicken breasts or thighs and omit the pork.
- Swap out the chicken or pork and use 1 lb. of cooked ground beef or ground pork, if you like.
- Stir in leftover pulled bbq pork or smoked meats for deeper flavor.
- Switch up the veggies by adding diced potatoes, celery, or okra.
- Swap barbecue sauce for the ketchup to make it smokier. This apple butter bbq sauce would be a delicious addition!
- Adjust the heat with more hot sauce or cayenne pepper.
- Serve hot bowls alongside cast iron cornbread, Jiffy cornbread with creamed corn, flaky biscuits, or a basket of hush puppies. Then, add a chocolate bundt cake using cake mix for dessert!
Really great recipe! My neighbors and family commented it was the best Brunswick Stew they had ever eaten. That says a lot coming from all native Virginians!…
– Kevin
Preparation and Storage Tips
This recipe makes a big batch, which is perfect for leftovers. Store the stew in the fridge for up to 4 days. It also freezes beautifully. Portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.
** Tip: When reheating, add a splash of broth to loosen the stew if it has thickened too much.
Crockpot Brunswick Stew
Ingredients
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- 1 lb. boneless, skinless chicken breasts or boneless, skinless chicken thighs
- 1 lb. pork tenderloin or pork loin roast
- 1 (28 ounce) can diced tomatoes, not drained
- 2 cups chicken broth
- ¾ cup ketchup
- 3 cups frozen corn kernels
- 3 cups frozen butter beans or lima beans
- 1 small onion, diced
- 1 green bell pepper, seeded and diced
- 1 tablespoon dried parsley (or 3 tablespoons chopped fresh parsley)
- ¼ cup white vinegar (or sub with apple cider vinegar)
- ¼ cup Worcestershire sauce
- 1 ½ teaspoons kosher salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
- 1 tablespoon hot sauce
Instructions
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Spray inside of a large slow cooker with cooking spray. Place pork and chicken in the bottom of the slow cooker.
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Add the remaining ingredients, stir, and cover.
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Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
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Remove the pork and chicken from the slow cooker and place in a large bowl, on a cutting board, or on a rimmed sheet pan. Use two forks to shred the meat (or you can chop it with a knife).
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Return the shredded meat to the pot; stir. Ladle into bowls and serve!
Notes
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- Chicken Brunswick Stew: If you like only chicken in your Brunswick Stew, use a total of 2 pounds of boneless, skinless chicken breasts or thighs and omit the pork.
- Swap out the chicken or pork and use 1 lb. of cooked ground beef or ground pork, if you like.
- Stir in leftover pulled pork or smoked meats for deeper flavor.
- Frozen butter beans (or lima beans) and corn are traditional, but potatoes, celery, or okra can be added if you like.
- The stew should be nice and thick. Start with the 2 cups of broth and only add more later if needed.
- Store in the fridge for up to 4 days.
- Portion into airtight containers and freeze for up to 3 months.
- Thaw overnight in the fridge before reheating on the stovetop or in the microwave.