Slow Cooker or Stovetop Brunswick Stew

This Brunswick stew is one of those recipes I turn to when I want something hearty but don’t want to spend all day in the kitchen. It’s loaded with chicken, pork, and plenty of vegetables, and the barbecue sauce gives it that great smoky-sweet flavor you expect in a classic Southern stew.

You can make it in the slow cooker if you want to set it and forget it, or simmer it on the stovetop if you’re in a hurry. Either way, it comes together easily and makes a generous pot—great for leftovers or feeding a hungry family.

About Brunswick Stew

One story claims Brunswick stew originated in Virginia when, in the early 1800s, Dr. Creed Haskins, a Virginia state legislator, asked for a squirrel stew from “Uncle Jimmy” Matthews to feed people attending a political rally. Brunswick, Georgia, residents claim their stew is the original. It’s just as likely the stew—at least a very similar version—was created much earlier. With the original ingredients of the game (usually squirrel) and corn and long-simmering over an open fire, it’s typical of early American native dishes.

Ingredient Notes

• Butter: Adds richness when sautéing the onion and garlic.
• Onion and garlic: Build flavor as the aromatic base of the stew.
• Potatoes: Red-skinned potatoes hold their shape and add heartiness.
• Lima or butter beans: Provide classic Southern texture and protein.
• Corn: Adds sweetness and color.
• Chicken stock: Preferably unsalted to control seasoning.
• Diced tomatoes: Add acidity and depth to the broth.
• Barbecue sauce: Choose your favorite—smoky, sweet, or spicy.
• Worcestershire sauce: Boosts savory richness.
• Brown sugar: Balances the tangy components.
• Seasonings: Salt, pepper, and cayenne help customize heat and flavor.
• Chicken and pork: A traditional combination that makes the stew hearty and satisfying.

Steps to Make Brunswick Stew (Slow Cooker or Stovetop)

1. Sauté the onion in butter until translucent; add garlic and cook briefly.
2. For slow cooker: Add the sautéed mixture, potatoes, lima beans, corn, and stock to the slow cooker and cook until vegetables are tender.
3. Stir in tomatoes, barbecue sauce, Worcestershire, sugar, seasonings, chicken, and pork.
4. Continue cooking briefly to blend flavors.
5. For stovetop: Simmer the vegetable mixture until tender, then add remaining ingredients and continue simmering uncovered.
6. Adjust seasoning to taste before serving.

Recipe Variations

• Beef: Use shredded chuck roast or boneless short ribs instead of pork.
• Turkey: Use leftover roast turkey instead of chicken for a delicious after-the-holiday stew.
• Seafood: Add some shrimp just before the dish is done and cook until the shrimp is opaque.
• Vegetarian: Replace the meat with mushrooms, jackfruit, or chickpeas.
• Smoky: Use smoked paprika or chipotle powder for a deeper smoky flavor.
• Hot and Spicy: Increase the cayenne or add chopped hot chili peppers for a spicy kick.
• Tangy: Add a hit of acid with a splash of apple cider vinegar.

Serving Suggestions

• Serve with cornbread, biscuits, or dinner rolls.
• Pair with a simple salad for a lighter contrast.
• Add hot sauce or extra barbecue sauce at the table.
• Choose coleslaw as a refreshing side.
• Top with chopped parsley for a fresh finish.

Brunswick Stew (Slow Cooker or Stovetop)

Diana Rattray

This versatile slow cooker or stovetop Brunswick stew is easy and loaded with flavor.

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Servings 8 servings

Calories 406

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Cuisine Southern

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Ingredients

  

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• 4 tablespoons butter
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 cups red-skinned potatoes, diced
• 1 to 2 cups baby lima beans, or butter beans, frozen
• 2 cups frozen corn kernels
• 2 to 3 cups chicken stock, preferably unsalted
• 1 14.5-ounce can tomatoes, diced
• 1 1/2 cups barbecue sauce, your favorite brand
• 2 teaspoons Worcestershire sauce
• 1 tablespoon brown sugar, packed
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon ground cayenne pepper, or to taste
• 1/2 teaspoon freshly ground black pepper
• 3 cups cooked chicken, such as thighs, boneless chopped
• 2 cups cooked pork, such as leftover pulled pork, shredded or chopped

Instructions

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Slow Cooker

• In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until the onion is translucent; add the garlic and cook for 1 minute longer.
• Put the onion mixture in the slow cooker along with the potatoes, lima beans, corn, and 2 cups of chicken stock. Cover and cook on LOW for 6 hours, or until the vegetables are tender
• Add the remaining ingredients to the slow cooker. Cover and cook on LOW for about 30 to 45 minutes longer.

Stovetop

• In a Dutch oven over medium heat, melt the butter. Add the chopped onion and cook until the onion is translucent; add the garlic and cook for 1 minute longer. Add the potatoes, lima beans, corn, and chicken stock. Bring to a simmer. Cover and cook over low heat for about 30 minutes, or until the vegetables are tender.
• Add the remaining ingredients and bring to a simmer. Cook over low heat, uncovered, for about 15 to 20 minutes.

Notes

The stew will take about 6 hours in the slow cooker, or approximately 50 minutes simmered on the stovetop.

Nutrition

Calories: 406kcalCarbohydrates: 41gProtein: 26gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 87mgSodium: 1078mgPotassium: 734mgFiber: 3gSugar: 23gVitamin A: 445IUVitamin C: 8mgCalcium: 54mgIron: 3mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword barbecue sauce, brunswick stew, chicken thighs, corn, dutch oven, lima beans, pork shoulder, slow cooker

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