Slow cooker Brunswick stew will fill your kitchen with a rich, hearty aroma while you’re off tackling your day. This Southern classic turns simple ingredients into a robust, flavor-packed meal that feeds a crowd with minimal effort on your part.
If you’ve never had Brunswick Stew before, think of it as the ultimate Southern comfort food mashup – tender pork and chicken, hearty vegetables, and a rich, tangy tomato-based broth that brings it all together. My family goes crazy for this recipe, and I love that it’s a complete meal in one pot.
The beauty of this stew lies in its simplicity—toss everything in the crockpot, walk away, and enjoy the results. The slow cooking process melds the tangy tomato base with smoky meat and sweet corn, creating layers of flavor with no stirring required.
Are you worried about complicated ingredients or techniques? Don’t be. This traditional recipe uses pantry staples, perfect for busy weeknights or weekend gatherings when you’d rather mingle than be stuck in the kitchen. It’s the ultimate “set it and forget it” meal that delivers restaurant-quality results.
In the next sections, I’ll walk you through the simple steps to create this crowd-pleaser, along with some tips and serving suggestions to make it your own. Learn what makes this dish so beloved across the South!
Looking for more easy slow cooker recipes? Try slow cooker beef goulash, Mississippi pot roast, or chicken corn chowder.
Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken: I use chicken breast or thighs, whatever I have on hand.
- Pork: Pork tenderloin or pork loin works great. You can also use leftover pulled pork from a weekend barbecue. It adds an amazing smoky flavor to the stew.
- Tomatoes
- Chicken broth
- BBQ sauce: Your choice of BBQ sauce will impact the final taste. I prefer a classic sweet and tangy sauce, but feel free to use your favorite.
- Can of corn
- Lima beans: I like frozen lima beans because they hold their shape better than canned ones.
- Onion
- Green pepper
- Garlic
- Worcestershire sauce
- Hot sauce: This adds a nice kick without making the stew too spicy. I use a Louisiana-style hot sauce for this recipe.
- Salt
- Pepper
How to Make Slow Cooker Brunswick Stew
- Start by dicing your onion and green pepper into small, uniform pieces. Mince the garlic cloves finely. Drain the corn kernels, but remember not to drain the diced tomatoes.
- Place the chicken and pork in the bottom of your slow cooker. Then, add the remaining ingredients (the vegetables, broths, sauces, and seasonings) and give everything a good stir to combine.
- Cover your slow cooker and set the temperature. If you’re heading out of the house, use the low setting for 6-8 hours. In more of a hurry? Cook it on high for 3-4 hours. I prefer the low and slow method beccause it really lets the flavors develop.
- Once the cooking time is up, remove the chicken and pork from the slow cooker. Using two forks, shred the meat. It should be super tender and pull apart easily.
- Return all that lovely shredded meat to the slow cooker and stir everything together. The stew should be thick and hearty. Taste it and adjust the seasonings if needed.
What to Serve with Brunswick Stew
I love to round out this hearty Brunswick stew with some simple sides. My family’s absolute favorite pairing is a chunk of warm cornbread—there’s nothing better than using it to soak up all that delicious broth!
Here are some of my go-to serving suggestions:
- Buttermilk biscuits
- A crisp green salad
- Coleslaw (the tangy crunch complements the stew perfectly!)
- Saltine crackers or oyster crackers
- Thick slices of crusty bread
I usually put some extra hot sauce on the table for those who like our food with an extra kick of spice!
How to Store Brunswick Stew
One of the things about this stew is that it tastes even better the next day! It will keep in an airtight container in the fridge for 3-4 days. Reheat it in the microwave or on the stovetop until steaming hot.
This stew also freezes beautifully! I often make a double batch and freeze half for busy weeknights. It keeps in the freezer for up to three months. When ready to enjoy your frozen stew, thaw it overnight in the refrigerator and reheat until piping hot.
Tips & Tricks
Be sure to check out the step by step instructions
- When I make this on busy weekdays, I do all the prep the night before and store everything in the fridge. I dump it all in the slow cooker in the morning and head out the door.
- Don’t cut the meat before cooking – keeping it whole makes it easier to shred later
- If the stew is too thick, add more chicken broth, ¼ cup at a time.
- Adjust the hot sauce to your family’s preference.
- For deeper flavor, try adding a splash of liquid smoke.
- If you are not a fan of lima beans, you can replace them with butter beans. But I hate lima beans, and I don’t mind them being in this stew!
- You can use all chicken or all pork or substitute other cuts of pork like shoulder or Boston butt. This is a very forgiving recipe.
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Slow Cooker Brunswick Stew Recipe
Ingredients
- 1 pound boneless chicken breast
- 1 pound pork tenderloin or pulled pork
- 1 can diced tomatoes 14 ounces
- 2 cups chicken broth
- ¾ cup BBQ sauce
- 1 can corn kernels drained 15.25 ounces
- 1 cup lime beans frozen
- 1 onion diced
- 1 green pepper diced
- 2-3 garlic cloves minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Dice the onion and green pepper and mince the garlic. Drain the can of corn, but don’t drain the can of tomatoes.
- Put the chicken and pork in the slow cooker. Add all the remaining ingredients and stir.1 pound boneless chicken breast, 1 pound pork tenderloin or pulled pork, 1 can diced tomatoes, 2 cups chicken broth, ¾ cup BBQ sauce, 1 can corn kernels, 1 cup lime beans, 1 onion, 1 green pepper, 2-3 garlic cloves, 1 tablespoon Worcestershire sauce, 1 tablespoon hot sauce, 1 teaspoon salt, ½ teaspoon black pepper
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Take the chicken and pork out of the slow cooker. Use two forks to shred the meat.
- Return the meat to the slow cooker, stir, and serve.
Notes
- When I make this on busy weekdays, I do all the prep the night before and store everything in the fridge. I dump it all in the slow cooker in the morning and head out the door.
- Don’t cut the meat before cooking – keeping it whole makes it easier to shred later.
- If the stew is too thick, add more chicken broth, ¼ cup at a time.
- Adjust the hot sauce to your family’s preference.
- If you are not a fan of lime beans, you can replace them with butter beans.
- You can use all chicken or all pork or substitute other cuts of pork like shoulder or Boston butt.
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Nutrition Information
Nutrition facts are estimates.
