One of the pride and joys of Virginia culture, this Brunswick Stew recipe is a Southern classic that has been enjoyed for hundreds of years! My Crock Pot version that includes chicken and pork is an easier and equally delicious take on the original dish!
It's almost apple season here in Central Virginia, which means that 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.
What is Brunswick Stew and Where does it come from?
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 a Brunswick Stew recipe included a combination of meats like squirrel, rabbit, and possum, but today we're certainly NOT doing that!
What is Brunswick Stew made of?
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!
How to make a Brunswick Stew Recipe in the Crock Pot:
While a traditional Brunswick Stew recipe requires the meat to be slow smoked over wood chips for hours or roasted in an oven first, this simplified slow cooker version is SO MUCH easier!
First, 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!
Just cook the stew on LOW for 6-8 hours or on HIGH for 3-4 hours. At the end, remove the chicken and pork to a cutting board and shred or chop. It will be fall-apart tender! Return the shredded meat to the pot, give it a stir, and serve.
What goes with Brunswick Stew?
For a full Southern feast, serve the Brunswick Stew with any of these easy sides:
- Aunt Bee's 3-Ingredient Buttermilk Biscuits
- Secret Ingredient Jiffy Cornbread
- 2-Ingredient Pumpkin Muffins or Pumpkin Bread
- A green salad dressed in Buttermilk Dressing
- Southern Fried Apples
Is Brunswick Stew healthy?
Each 1 ½ - cup serving of this Brunswick Stew recipe includes approximately 300 calories. It's full of vegetables and lean protein, making it a satisfying and nourishing meal. The soup includes 27 grams of protein and just 2 grams of fat per serving. It is not a low carb or Keto-friendly option.
Cook's Tips and Recipe Variations:
- Have leftovers? The stew will keep in the refrigerator for 3-4 days. You can also store the stew in an airtight container in the freezer for up to 3 months. 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 like to use a marinated pork tenderloin (such as this rotisserie flavored pork tenderloin) to add extra flavor to the stew. You can substitute with a garlic and herb marinated tenderloin, another flavor of your choice, or you can just use a plain tenderloin.
- If you like only chicken in your Brunswick Stew recipe, use a total of 2 lbs. of boneless, skinless chicken breasts or thighs and omit the pork tenderloin.
- How do I 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.
- How much Brunswick Stew per person? 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.
More easy stew recipes that you might enjoy:
- Healthy Slow Cooker Chicken Stew
- Farmhouse Slow Cooker Beef Stew
- Slow Cooker Italian Meatball Stew
- Autumn Harvest Pork Stew
- Virginia Oyster Stew
Brunswick Stew Recipe
Equipment
- Slow Cooker
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 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 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.
Notes
- Have leftovers? The stew will keep in the refrigerator for 3-4 days. You can also store the stew in an airtight container in the freezer for up to 3 months. 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 like to use a marinated pork tenderloin (such as this rotisserie flavored pork tenderloin) to add extra flavor to the stew. You can substitute with a garlic and herb marinated tenderloin, another flavor of your choice, or you can just use a plain tenderloin.
- If you like only chicken in your Brunswick Stew recipe, use a total of 2 lbs. of boneless, skinless chicken breasts or thighs and omit the pork tenderloin.
- How do I 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.
- How much Brunswick Stew per person? 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.
Amazing! I used apple cider vinegar and substituted chili sauce for the ketchup and didn’t use the hot sauce. I can’t wait to share the recipe with my daughter. Delicious and so simple. Thank you!
Thanks, Peggy! 🙂