One of the pride and joys of Virginia culture, Brunswick Stew is a Southern classic that has been enjoyed for hundreds of years!
One of the pride and joys of Virginia culture, Brunswick Stew is a Southern classic that has been enjoyed for hundreds of years! My Slow Cooker Brunswick Stew is an easier and equally delicious version of the original dish for a wholesome and satisfying weeknight dinner!
It’s almost apple season here in Central Virginia, which means that one one of Madison County’s biggest events is coming up in just a few weeks. The Apple Harvest Festival at Graves Mountain Lodge draws more tourists to our little rural county than any other celebration 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 simmering on the stovetop.
Where Is Brunswick Stew From and What Is It?
According to Wikipedia, there is a bit of a fight between Virginia and Georgia as to which state created Brunswick Stew; however, as a native Virginian, I’m claiming it as our own!
Regardless of where it originated, Brunswick Stew has been around since the early 19th century and there are many, many versions of this supper.
Typically, it’s a tomato-based stew that resembles vegetable soup with added meat — but thicker! Historically Brunswick Stew was made with a combination of meats like squirrel, rabbit, and possum, but today we’re certainly NOT doing that!
Meat To Add To This Stew
In Virginia, our Brunswick Stew favors chicken as the primary meat. In Georgia, they tend towards pork and beef. My favorite has always been a combination of both chicken and pork, so that’s exactly what we’ve got here!
I used a pre-marinated pork tenderloin in this version for an added layer of flavor, but a plain pork tenderloin will work too! The meat goes in the bottom of the Crock Pot,
and the frozen veggies, fresh veggies, seasoning, and liquids are added on top.
Give it all a stir, cover the slow cooker, and your job is basically done!
While a traditional Brunswick Stew requires the meat to be slow smoked over wood chips for hours or roasted in an oven first, this simplified slow cooker recipe is SO MUCH easier!
When I need an easy weeknight dinner, I’m not into multi-step, complicated recipes that require my full time and attention. Instead, I can “set it and forget it,” and then come home at the end of the day to a house that smells divine and a meal that’s ready to serve!
For a full Southern feast, I like to offer cornbread or biscuits with honey alongside my Brunswick Stew. Trust me, you’re going to fall in love with this sweet, savory, and hearty stew too! You’ll soon understand why it’s one of Virginia’s claims to fame, and a staple at our local Apple Harvest Festival each year!
Cooking for a Smaller Family?
It can be hard to cut these ingredients in half, so I would suggest preparing the full recipe and freezing the extra stew in smaller portions for a later date. I normally freeze in batches of 3-4 cups so that it’s easy to thaw the right amount for a single meal or two.
More Stew Recipes To Try;
- Healthy Slow Cooker Chicken Stew
- Farmhouse Slow Cooker Beef Stew
- Slow Cooker Italian Meatball Stew
- Aunt Bee’s Dump and Bake Beef Stew
Slow Cooker Brunswick Stew
One of the pride and joys of Virginia culture, Brunswick Stew is a Southern classic that has been enjoyed for hundreds of years!
Ingredients
- 1 lb. boneless skinless chicken breasts or chicken thighs
- 1 lb. pork tenderloin I used a marinated rotisserie-flavored pork tenderloin for added flavor, but a plain tenderloin works well too
- 1 28 ounce can diced tomatoes (not drained)
- 2 cups low-sodium chicken broth
- 3/4 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 chopped
- 1 tablespoon dried parsley
- ¼ cup white vinegar
- ¼ cup Worcestershire sauce
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 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 remaining ingredients, stir, and cover.
- Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Remove pork and chicken from slow cooker and place on a cutting board. Use two forks to shred the meat (or you can chop it with a knife).
- Return shredded meat to the pot and stir.
Recipe Notes
Cooking for a Smaller Family? It can be hard to cut these ingredients in half, so I would suggest preparing the full recipe and freezing the extra stew in smaller portions for a later date. I normally freeze in batches of 3-4 cups so that it's easy to thaw the right amount for a single meal or two.
I love using my slow cooker, especially when the weather gets cooler. Stews are one of my favorites to make, so I’m loving this version. Sounds so hearty and flavorful!
Thanks, Gayle! I agree — stews are perfect at this time of year!
I love Brunswick stew and I can’t wait to try your recipe!
Thanks, Susan! I hope that you’ll give it a try soon. We love it!
I grew up in South-central Virginia and haven’t had Brunswick stew in years . I’m definitely making this one soon!!
I love that! A fellow Virginian who understands the deliciousness of Brunswick Stew! 🙂 I hope it brings you back!
I am so glad to find a Brunswick stew recipe that doesn’t have barbecue sauce as an ingredient! Will be making!
Awesome, Cindy! I hope that you love it! 🙂
Can I substitute apple cider vinegar in place of the white vinegar?
Definitely! Enjoy, Jennifer! 🙂
I made it and loved it
Awesome! Thanks for letting me know, Tracy!
This looks amazing! My 5 year old is all about soup these days, so we’re going to try it this week. Any idea how to adapt for a dutch oven…can I do this in the oven?
Hi, Anne! That’s great! I bet he’ll love it!
You can definitely make this in a Dutch oven on the stovetop or in the oven. I would dice the meat into bite-sized pieces before it goes in the pot. Then add all ingredients to the pot, bring to a boil, reduce heat, cover, and simmer on low heat for 30-45 minutes (or until meat is cooked through and onion and veggies are tender).
In the oven, I would bake (covered) at 400 degrees F for about 45 minutes – 1 hour, or until meat is cooked through and veggies are tender. 🙂
Just made this today – so good. I had a couple improvisations – only chicken – no pork; added a cup of frozen okra; added a quarter cup of salsa for some zip. Oh, and extra hot sauce. Amazing! On my 2nd bowl for dinner!
Your version sounds great, Adam! Glad that you liked it!
I’ve never heard of this before, what a comforting and delicious sounding stew!
It’s so good! I guess they don’t have Brunswick Stew in Europe?! 🙂
I live in North Carolina and have been making Brunswick Stew all my life, first learning to make it with my Mother and now making every fall or winter to freeze for easy grab and eat meals. The last I made was a quart shy of six gallons. I have Mother’s big stock pot that holds a lot. I usually make it with just chicken but I make my deluxe version with chicken, BBQ and a roast. I will have to try the slow cooker recipe next time.
Yep, in NC and VA, I feel like Brunswick Stew is our local “comfort food.” 🙂 I hope you give it a try in the slow cooker. It’s so darn easy!
Can I add a few potatoes to this recipe? Is there enough liquid to handle them? I am trying to reproduce my mother’s version of this Southern Classic.
Absolutely! I 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 hope it reminds you of home! 🙂
Me and my family loved it.. We made it with cornbread on the side..Thanks
Awesome! Thank you!