Brunswick Stew (Slow Cooker or Stovetop)
This versatile slow cooker or stovetop Brunswick stew is easy and loaded with flavor.
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.
Notes
The stew will take about 6 hours in the slow cooker, or approximately 50 minutes simmered on the stovetop.
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