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.
If you’re looking for even more easy dinners, try this crockpot white chicken chili and Mississippi pot roast, or browse our full collection of slow cooker recipes.
Table of Contents
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.
Frequently Asked Questions
Why is my stew too thin?
It usually means too much liquid. Simmer with the lid off for a few minutes or stir in a cornstarch slurry to thicken.
What’s the best way to thicken Brunswick stew?
This pot uses just 2 cups of broth, so it’s a pretty thick stew (which is how it’s supposed to be). If you want it even thicker, you can reduce the broth to 1 cup (adding more towards the end, as needed); you can add a cornstarch slurry to the Crock Pot at the end (with the pot on high); or you can make a roux using flour and butter, which you then stir into the Crock Pot.
Can I double the recipe?
This recipe yields about 15 cups of stew. If you’re serving a crowd, it’s safe to assume about 1 ½ – 2 cups of stew per person as a main dish. This batch will make enough for about 8-10 people. If you need to feed a bigger crowd, I recommend doubling the recipe, but using two slow cookers, since one will be too full.
What’s the difference between Virginia and Georgia Brunswick stew?
Virginia versions often include chicken and pork, while Georgia versions lean toward game meats or beef. Both are delicious!
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Crockpot Brunswick Stew
Equipment
Ingredients
- 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
- Spray inside of a large slow cooker with cooking spray. Place pork and chicken in the bottom of the slow cooker.
- Add the remaining ingredients, stir, and cover.
- Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- 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).
- Return the shredded meat to the pot; stir. Ladle into bowls and serve!
Notes
- 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.
Nutrition
Originally published in September, 2017, this post was updated in October, 2025.
I currently have this in my crockpot it looks very soupy. Will it thicken up ?
Hi, Tina! There’s not a thickener (like a roux or cornstarch) in this recipe, so it’s not going to have a thick broth. If you would like to do so, you can thicken it with a cornstarch slurry at the end. Just stir together 1-2 tablespoons of cornstarch with an equal amount of cold water. Add that to the pot and cook on high until it thickens up, about 15-20 minutes. It typically has a thinner broth, though (more like a vegetable soup’s broth).
This is my go to Brunswick stew recipe. Cooking some up now for winter storm Izzy. Thanks for sharing.
Thank you, Chimp!
Wonder if you could substitute bbq sauce for ketchup? Or would it be too much with the ketchup vinegar mixture!
Hi, Ashley! I think that would work well. Just start with a little bit, taste, and see how you like it. You can always add more, but you can’t take it out once it’s in there. 🙂
I’ve made this for years with a few differences. Mine is called
30 minute Brunswick Stew. I use cooked pieces of chicken.. either leftovers, rotisserie, or Perdue cooked chicken and a container of pork barbecue. Most of the other ingredients are the same. Since the meats are already cooked, you just stir everything together in a soup pot or Dutch oven and put your pot on the stove. Bring to a boil and simmer for 30 minutes.
Quick and delicious!! If you want me recipe, let me know.
I’ve made this for years with a few differences. Mine is called
30 minute Brunswick Stew. I use cooked pieces of chicken.. either leftovers, rotisserie, or Perdue cooked chicken and a container of pork barbecue. Most of the other ingredients are the same. Since the meats are already cooked, you just stir everything together in a soup pot or Dutch oven and put your pot on the stove. Bring to a boil and simmer for 30 minutes.
Quick and delicious!! If you want me recipe, let me know.
Hi, Debbie! That would be great. I’m always looking for new shortcut recipes! 🙂
I remember my Madison, Va grandmother, Isabel Clore, making this hearty soup, along with her homemade cornbread. I’d quite forgotten about it. I’ll bring out your delicious sounding recipe as the temperature here lowers for my Oklahoma husband and see what he thinks.
Thanks for all you yummy recipes, Blair. I’ve found so many new and yummy ones on your site!
That’s wonderful, Vickie! I’m glad that you can share a taste of Madison with your husband! Hope he approves. 🙂
What a great recipe! I am older and cook only about once a week and made this for the first time, gluten free (including the cornbread), for a friend. The taste was out of this world. Thank you!!
Thank you, Valda! I’m so glad that you enjoyed it!
I had to search and search to find the serving size. Why doesn’t the first page listing all the ingredients and nutritional information tell us the serving size? I’m still confused as to why this is conflicting.
Hi Sherry,
We’re not quite sure what you’re asking. The serving size and nutritional information are always listed on the recipe card at the bottom of every post. You can scroll to them by clicking “skip to recipe” at the top of any page. Hope this helps!
When I see a recipe by this person I know I will have to read EVERY WORD. Not ever transferred to the recipe right away. Sometimes time is of the essence and I don’t have time to read every word. They are great tasty recipes!
Thanks! I’m so glad that you enjoy the recipes!
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! I did change the veggies up a bit. I took out 1 cup of lima beans and corn – then added 2 cups of okra and 1 cup of peas! I also added about 3 tablespoons of Tapatio. The next day it had calmed down and the flavors were amazing!
We’re so glad it was a hit! Thanks for sharing, Kevin.
Excellent taste – have made this many times over the past 6 years since I received the recipe.
One question: the 1 tablespoon hot sauce called for in the recipe – is that Tabasco Sauce? I have always used it and cut down on the amount, but just wondered.
Thanks for the reply.
Thanks, Jo Anne! Yes, Tabasco sauce is fine. I usually use Crystal hot sauce, but any brand that you like works!
The Brunswick stew was amazing! My husband who is a Brunswick stew snob was blown away! I tweaked it a bit….but definitely didn’t have to. Delish
Awesome! Thank you so much, Kelley!
This is the best recipe… tastes just like my Grandmother’s. Thanks for your efforts
Thank you, Catherine! We’re so glad you enjoy it.
I should know she was from Brunswick Co. Virginia…. Big time stews were madneot feed the church crowds
I’m looking to copycat Mrs. Fearnow’s Brunswick Stew with Chicken, which lists potatoes in the ingredients. What do you think about adding 3 cups of peeled, chopped potatoes to this? Would more liquid be needed?
Hi Susan! We would try adding 1 or 2 potatoes. There should be enough broth, but you can always add some additional chicken broth (or even water) towards the end of the cooking time if it’s too thick for your liking. Enjoy!
I have not yet made this Brunswick stew and I have an aversion to lima beans. I see butter beans listed – cold I use canned butter beans, or would they just fall apart when cooked that long in a crock pot?
Hi, Patricia! Canned beans will definitely work well. If you don’t want them to be too mushy or broken down, just wait until the final hour or two of cooking time before adding them to the pot. Hope you enjoy the stew!
Awesome recipe. Easy to prepare and I get so many compliments.
Thank you, Katherine!
I love this recipe. I’ve made Brunswick stew for years (chicken only) but I’m going to add some pork this time. One thing I do is add crumbled bacon and some bacon drippings. The bacon will dissolve in the stew, or leave it till the end. I add bacon grease sparingly usually just enough to scrape for the bacon drippings.
Thank you for the recipe
Crumbled bacon sounds like a delicious addition! We’ll have to try it out. Thank you for sharing, April. We’re so glad you enjoyed the recipe!
Blair,
By chance do you have a sweet but not overly home made BBQ sauce recipe ??
Linda
Hi, Linda! This is my favorite homemade bbq sauce: https://www.theseasonedmom.com/crock-pot-beer-pulled-pork/
If you want to try a good store-bought sauce that’s not too sweet, we prefer Stubbs original. Hope that helps!
Made this today with chicken and pork…so good and was glad there were pictures for each step as I need visuals
We’re so glad you enjoyed it, Victoria!