Brunswick Stew Recipe {Crock Pot}

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. Serve each hearty, flavorful bowl with cornbread, buttermilk biscuits, or a loaf of pumpkin bread.

Southern Brunswick Stew

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 not doing that!

Why is it called Brunswick stew?

Brunswick County, Virginia, and the city of Brunswick, Georgia, both named after the German Duchy of Brunswick-Lüneburg, then home to the House of Hanover which ruled the British throne, claim to have created the original version of this dish — and therefore gave it its name!

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 use either a pork loin roast or a pork tenderloin, whichever is available.

Taste

Brunswick stew has a very unique taste. At its heart, it’s a chicken and vegetable stew; however, it also has a sweet taste (thanks to the ketchup, bbq sauce, or sugar that’s typically added), as well as a bit of tang from the vinegar. Sweet, salty, savory, and acidic — one pot has it all, and satisfies every craving!

Ingredients

This is just a quick overview of the ingredients that you’ll need for a pot of slow cooker Brunswick stew recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

• Chicken: use either boneless, skinless chicken breast or boneless, skinless chicken thighs in this dish. The thigh meat tends to stay juicier during the slow cooking process, but either option is fine.
• Pork: either a pork tenderloin or a small pork loin roast (that weighs about 1 lb.) works well here.
• Diced tomatoes: a big can that you don’t need to drain — just dump it all into the pot!
• Chicken broth: the liquid base for the stew. Use a high-quality store-bought brand or make your own from scratch.
• Ketchup: gives the stew that sweet flavor that’s a hallmark of the dish.
• Corn, butter beans (lima beans), onion, and green bell pepper: vegetables that add even more flavor and texture to the stew.
• Parsley: for savory flavor.
• Vinegar: I use a simple white vinegar for that bright, acidic tang. Apple cider vinegar is also a good substitute.
• Worcestershire sauce: a little bit of salty, umami flavor in the background.
• Kosher salt and ground black pepper: to enhance the other flavors in the dish.
• Hot sauce: for just a hint of spicy kick in the background. Add more to taste, or leave it out entirely — you choose!

How to Make Brunswick Stew

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 Crock Pot version is so much easier!

1. Place the meat in the bottom of a slow cooker.
2. Add the remaining ingredients, give everything a stir, and then cover the Crock Pot.
3. Cook the stew on LOW for 6-8 hours or on HIGH for 3-4 hours.
4. Remove the chicken and pork to a cutting board or large bowl. Use two forks to shred the meat, or chop it with a knife. It will be fall-apart tender!
5. Return the shredded meat to the pot, give it a stir, and ladle the stew into bowls.

What to Serve with Brunswick Stew

For a full Southern feast, serve the Brunswick Stew with any of these easy sides:

• Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Jalapeno Cheddar Mexican Cornbread, Skillet Cornbread, Old-Fashioned Corn Sticks, or Honey Cornbread
• Corn Muffins, Brown Sugar Sweet Cornbread Muffins, or 3-Ingredient Sour Cream Muffins
• Two-Ingredient Pumpkin Muffins, Pumpkin Bread, or Applesauce Pumpkin Muffins
• 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Sweet Potato Biscuits, Drop Biscuits, or Cheese Biscuits
• Jiffy Corn Casserole
• Southern Collard Greens
• Easy Broccoli Casserole, Broccoli and Rice Casserole, or Broccoli and Cheese
• Apple and Butternut Squash Casserole or Southern Squash Casserole
• Mixed Greens with Dijon Vinaigrette, Green Salad with Red Wine Vinaigrette, Wedge Salads, House Salad or Caesar Salad
• Southern Fried Apples or Baked Apple Slices with Brown Sugar and Cinnamon
• Applesauce
• Apple Bread or Apple Cinnamon Muffins
• Homemade White Bread with Milk and Honey or Homemade Dinner Rolls

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.

Storage

Leftover stew will keep in an airtight container in the refrigerator for 3-4 days. To extend the life of your stew, pack the cooled leftovers in airtight containers or in freezer-safe Ziploc bags and freeze 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.

When ready to enjoy, thaw the frozen stew in the refrigerator overnight. Reheat on the stovetop over low heat, just until warmed through.

Recipe Variations

• Chicken Brunswick Stew: If you like only chicken in your Brunswick Stew recipe, 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.
• Some recipes include potatoes, while others do not. You can add peeled, diced russet potatoes if you prefer.
• Okra and celery are sometimes included in Brunswick Stew. Feel free to throw them into the pot if you like!
• For a richer, smokier flavor, substitute barbecue sauce for the ketchup. You can also add a dash of liquid smoke — just do so sparingly, as it can have a strong flavor.
• If you would rather prepare the stew in a Dutch oven on the stovetop, try this recipe.
• Substitute a bit of cayenne pepper for the hot sauce, if desired.

Tips for the Best Brunswick Stew Recipe

• Use either a pork loin roast or a pork tenderloin. Either option works well. You can even add leftover pulled pork to the stew. If using pulled pork, wait to stir it into the stew towards the end of the cooking time (since it’s already cooked through).
• 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 Stew Recipes to Try

• Cioppino {Fisherman’s Stew}
• Frogmore Stew {Lowcountry Boil}
• Crock Pot Chicken Stew
• Crock Pot Gumbo with Chicken, Sausage, and Shrimp
• Irish Stew
• Beef Burgundy
• Dutch Oven Beef Stew
• Farmhouse Slow Cooker Beef Stew
• Chicken Stew
• Autumn Harvest Pork Stew
• Oyster Stew

Brunswick Stew Recipe {Crock Pot Version!}

5 from 11 votes

Prep: 10 minutes

Cook: 6 hours

0 minutes

Total: 6 hours 10 minutes

Servings 15 cups

Calories 301 kcal

One of the pride and joys of Virginia culture, this easy Brunswick Stew recipe is a Southern classic that has been enjoyed for hundreds of years!

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Equipment

• Slow Cooker

Ingredients

  

1x2x3x

• 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 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 in a large bowl or 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. Ladle into bowls and serve!

Notes

• Use either a pork loin roast or a pork tenderloin. Either option works well. You can even add leftover pulled pork to the stew. If using pulled pork, wait to stir it into the stew towards the end of the cooking time (since it’s already cooked through).
• 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.
• Chicken Brunswick Stew: If you like only chicken in your Brunswick Stew recipe, 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.
• Some recipes include potatoes, while others do not. You can add peeled, diced russet potatoes if you prefer.
• Okra and celery are sometimes included in Brunswick Stew. Feel free to throw them into the pot if you like!
• For a richer, smokier flavor, substitute barbecue sauce for the ketchup. You can also add a dash of liquid smoke — just do so sparingly, as it can have a strong flavor.
• If you would rather prepare the stew in a Dutch oven on the stovetop, try this recipe.
• Substitute a bit of cayenne pepper for the hot sauce, if desired.

Nutrition

Serving: 1.5cupsCalories: 301kcalCarbohydrates: 44gProtein: 27gFat: 2gSaturated Fat: 0.6gCholesterol: 26mgSodium: 1273mgFiber: 5gSugar: 9g

Keyword: Brunswick Stew, brunswick stew recipe, crock pot brunswick stew

Course: Dinner

Cuisine: Southern

Author: Blair Lonergan

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This recipe was originally published in September, 2017. The photos were updated in August, 2022.