This rich and satisfying slow cooker or stovetop Brunswick stew is versatile and delicious. The slow cooker is a convenient way to cook the stew because you toss everything in the crock, set it on low, and go about your day. The stovetop is as easy and takes less time, but you’ll have to be nearby to add the tender ingredients. A traditional Brunswick stew is commonly made with chicken or a combination of several types of meat, including rabbit, beef, and pork. Onions, corn, and tomatoes are usually included, and many recipes call for lima beans, peas, and/or okra.
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.
Recipe Variations
Protein 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.
Spice and Flavor Variations
- 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.
How to Store Slow Cooker (or Stovetop) Brunswick Stew
Refrigerate Brunswick stew within 2 hours and enjoy the leftovers within 3 to 4 days.
Reheat the stew on the stovetop or microwave until uniformly heated.
PrintBrunswick Stew (Slow Cooker or Stovetop)
This versatile slow cooker or stovetop Brunswick stew is easy and loaded with flavor.
- Prep Time: 20 minutes
- Cook Time: 6 Hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
- Method: Slow Cooker
- Cuisine: Southern
Ingredients
- 4 tablespoons butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups diced red-skinned potatoes
- 1 to 2 cups frozen baby lima beans or butter beans
- 2 cups frozen corn kernels
- 2 to 3 cups chicken stock, preferably unsalted
- 1 can (14.5 ounces) diced tomatoes
- 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 chopped boneless chicken thighs
- 2 cups cooked shredded pork butt or shoulder or leftover pulled pork
Instructions
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.
Equipment
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Notes
The stew will take about 6 hours in the slow cooker, or approximately 50 minutes simmered on the stovetop.
