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.
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!
I want to take this Brunswick Stew to an office potluck. After the stew is completed can I let it "set" for a few hours and then warm it at the party?
Yes -- that should be fine! Enjoy! 🙂
I live in North Carolina and this is just like the Brunswick stew my local BBQ place makes. This recipe is super delicious! I didn't find a marinated pork loin so I just seasoned and browned both the pork loin and chicken in a pan before putting it in the the slow cooker. I mixed in butter beans and Lima beans but the butter beans were still a little chewy after cooking. So next time I will cook them separately for a while. The only other difference is my local BBQ place adds potatoes so I will try that next time. But either way this was spot on! I plan on making some for our family Christmas lunch. Thank you!
That's awesome, Doug! I'm so glad that you took the recipe as inspiration and will make it your own. Your version sounds equally delicious!
I'm from VA. and this is the way Brunswick stew is supposed to taste, without BBQ sauce. Back in Colonial times they didn't have such a thing as BBQ sauce. ChowningsvTavern in Williamsburg makes it much like yours. Thank you for a great recipe. When my mom made it, she used squirrel and rabbit and added okra. It's good with chicken and pork. Thanks again and keep up the good work.
Thank you, Angela! I love hearing from other Virginians. So glad that you approve -- that means a lot! 🙂
Can you make this the day before and keep refrigerated till time to cook??
Hi, Patricia! Yes, if you make it in advance, it will keep in the refrigerator for 3-4 days. Then just reheat over low on the stovetop and serve!
I made this last year and it was fantastic! I am going to make it again, but don't have frozen corn. I do have.a can of cream style corn and a can of yellow corn. Which would be a better substitute and when would I add to the crock pot?
Hi, Lisa! The can of yellow corn is a perfect substitute. You can add it to the crock pot at the beginning with the rest of the ingredients if you don't mind it getting a bit softer, or you can wait until the last 30-60 minutes to stir it in to warm it up. Either way will work. Enjoy!
Hello, Blair:
Your recipes this week ( 9/28 -10/03 /20 ) have inspired me a lot. Fall weather is upon us and the Brunswick Stew really looks like something that my DH & adult son would like. Only change I will be making is to omit the hot sauce ( I'm not a fan of anything spicy ). The guys can add their own hot sauce to their bowls.
There are a few more that caught my eye, & will be trying those as well. Will return with a rating after making this stew.
BTW: I live in in Wisconsin, right smack dab in the middle of the state. Yep, we are "northerners" for sure, & I look forward to your weekly recipes. Thanks for posting!
Sandra W.
That's awesome, Sandra! I hope that you enjoy the Brunswick Stew!! 🙂
I'm actually born and raised in Georgia, but moved to Ohio recently. It is VERY hard to find Brunswick stew up here! This is so very much like stew from home. We loved it!! I'm so glad I found your recipe.
That's so good to hear, Jennifer! Nothing beats comfort food from home, so it makes me really happy to know that this recipe reminds you of Georgia. 🙂