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One of the pride and joys of Virginia culture, this slow cooker 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.

Overhead shot of two bowls of slow cooker brunswick stew on a table with cornbread
Table of Contents
  1. Southern Brunswick Stew is a Fall Tradition
  2. Why You’ll Love this Slow Cooker Brunswick Stew
  3. Taste
  4. Ingredients for Slow Cooker Brunswick Stew
  5. How to Make Brunswick Stew in a Slow Cooker
  6. What to Serve with Brunswick Stew
  7. Preparation and Storage Tips
  8. Crockpot Brunswick Stew Recipe Variations
  9. Tips for the Best Slow Cooker Brunswick Stew Recipe
  10. Brunswick Stew Recipe {Crock Pot Version!} Recipe

Looking for even more cozy slow cooker recipes? Try this Crock Pot chicken stew, this Crock Pot pot roast, a batch of slow cooker chili, and these Crock Pot smothered pork chops with bacon and onion, too!

Southern Brunswick Stew is a Fall Tradition

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.

Why You’ll Love this Slow Cooker Brunswick Stew

  • Easy. The Crock Pot takes away all of the hassle of a more traditional recipe, since you can just set-it-and-forget-it. There’s no need to stand over a big cast iron kettle stirring the pot all day!
  • Versatile. Brunswick stew can include pork, chicken, beef, or other wild game, so use your favorites and take advantage of any available leftovers.
  • Nutritious. This one-pot meal is loaded with veggies in a light tomato broth. There’s no a roux for thickening, no heavy cream, and no cheese, so this is a satisfying, hearty meal but it won’t weigh you down.

Origin

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!

Side shot of two bowls of brunswick stew on a rustic table with cornbread

Why it’s 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.

Adding chicken to a crock pot

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!

Pouring broth into a crock pot

Ingredients for Slow Cooker Brunswick Stew

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!
Bowl of shredded chicken

How to Make Brunswick Stew in a Slow Cooker

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.
Square overhead shot of a bowl of brunswick stew

What to Serve with Brunswick Stew

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

Hands eating a bowl of Crock Pot Brunswick Stew

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.

Square side shot of two bowls of crock pot brunswick stew on a table

Preparation and Storage Tips

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.

Horizontal overhead image of brunswick stew and cornbread on a light wooden table

Crockpot Brunswick Stew 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.
Overhead shot of hands holding a bowl of brunswick stew

Tips for the Best Slow Cooker Brunswick Stew Recipe

  • Use either a pork loin roast or a pork tenderloin. Either option works well. You can even add leftover pulled pork or bbq 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.
Overhead shot of crock pot brunswick stew on a table

More Stew Recipes to Try

Square featured image of brunswick stew

Brunswick Stew Recipe {Crock Pot Version!}

5 from 13 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!

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 remaining ingredients, stir, and cover.
    Adding chicken to a crock pot
  • 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).
    Bowl of shredded chicken
  • Return shredded meat to the pot and stir. Ladle into bowls and serve!
    Overhead shot of two bowls of slow cooker brunswick stew on a table with cornbread

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

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

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Gayle @ Pumpkin 'N Spice says:

    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!

    1. Blair says:

      Thanks, Gayle! I agree — stews are perfect at this time of year!

  2. Susan says:

    I love Brunswick stew and I can’t wait to try your recipe!

    1. Blair says:

      Thanks, Susan! I hope that you’ll give it a try soon. We love it!

  3. dreamerpoet says:

    I grew up in South-central Virginia and haven’t had Brunswick stew in years . I’m definitely making this one soon!!

    1. Blair says:

      I love that! A fellow Virginian who understands the deliciousness of Brunswick Stew! 🙂 I hope it brings you back!

  4. Cindy says:

    I am so glad to find a Brunswick stew recipe that doesn’t have barbecue sauce as an ingredient! Will be making!

    1. Blair says:

      Awesome, Cindy! I hope that you love it! 🙂

  5. Jennifer says:

    Can I substitute apple cider vinegar in place of the white vinegar?

    1. Blair says:

      Definitely! Enjoy, Jennifer! 🙂

  6. Tracy says:

    I made it and loved it

    1. Blair says:

      Awesome! Thanks for letting me know, Tracy!

  7. Anne says:

    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?

    1. Blair says:

      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. 🙂

      1. Lindsey says:

        I’m not sure if using the Dutch oven changes things but I did use my Dutch oven and did everything you recommended and all I taste is ketchup. Maybe add less if not in crock pot.

  8. Adam Aaronson says:

    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!

    1. Blair says:

      Your version sounds great, Adam! Glad that you liked it!

  9. Emily says:

    5 stars
    I’ve never heard of this before, what a comforting and delicious sounding stew!

    1. Blair says:

      It’s so good! I guess they don’t have Brunswick Stew in Europe?! 🙂

  10. Ann Zdunczyk says:

    5 stars
    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.

    1. Blair says:

      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!

  11. Elizabeth Mason says:

    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.

    1. Blair says:

      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! 🙂

  12. Mrs.Jackson says:

    5 stars
    Me and my family loved it.. We made it with cornbread on the side..Thanks

    1. Blair says:

      Awesome! Thank you!

  13. Charles Wolters says:

    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?

    1. Blair says:

      Yes — that should be fine! Enjoy! 🙂

  14. Doug P says:

    5 stars
    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!

    1. Blair says:

      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!

  15. angela grivas says:

    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.

    1. Blair says:

      Thank you, Angela! I love hearing from other Virginians. So glad that you approve — that means a lot! 🙂

      1. Ginny says:

        I have a pork tenderloin in the freezer. Can I use just pork in this recipe.

        1. The Seasoned Mom says:

          Hi Ginny! You can, but the flavor will be slightly different.

    2. Patricia says:

      Can you make this the day before and keep refrigerated till time to cook??

      1. Blair says:

        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!

  16. Lisa Mudge says:

    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?

    1. Blair says:

      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!

  17. Sandra Wendorf says:

    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.

    1. Blair says:

      That’s awesome, Sandra! I hope that you enjoy the Brunswick Stew!! 🙂

  18. Jennifer says:

    5 stars
    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.

    1. Blair says:

      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. 🙂

      1. Lisa says:

        5 stars
        You can buy pork from bbq restaurant, it gives it a smoky flavor. Add potatoes. It’s very filling. Cornbread goes well with this as well.

        1. Blair says:

          That’s a great tip, Lisa! And yes — we love it with cornbread! 🙂

  19. Peggy says:

    5 stars
    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!

    1. Blair says:

      Thanks, Peggy! 🙂

  20. Tina says:

    Can you add potatoes.

    1. Blair Lonergan says:

      Absolutely, Tina. 🙂 Hope you enjoy!

  21. Tina says:

    I currently have this in my crockpot it looks very soupy. Will it thicken up ?

    1. Blair Lonergan says:

      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).

  22. Chimp says:

    5 stars
    This is my go to Brunswick stew recipe. Cooking some up now for winter storm Izzy. Thanks for sharing.

    1. Blair Lonergan says:

      Thank you, Chimp!

  23. Ashley says:

    Wonder if you could substitute bbq sauce for ketchup? Or would it be too much with the ketchup vinegar mixture!

    1. Blair Lonergan says:

      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. 🙂

  24. Debbie Hill says:

    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.

  25. Debbie Hill says:

    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.

    1. Blair Lonergan says:

      Hi, Debbie! That would be great. I’m always looking for new shortcut recipes! 🙂

  26. Vickie Lemonds says:

    5 stars
    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!

    1. Blair Lonergan says:

      That’s wonderful, Vickie! I’m glad that you can share a taste of Madison with your husband! Hope he approves. 🙂

  27. Valda says:

    5 stars
    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!!

    1. Blair Lonergan says:

      Thank you, Valda! I’m so glad that you enjoyed it!

  28. Sherry Jones says:

    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.

    1. The Seasoned Mom says:

      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!

  29. Eolintripp says:

    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!

    1. Blair Lonergan says:

      Thanks! I’m so glad that you enjoy the recipes!

  30. Kevin Wills says:

    5 stars
    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!

    1. The Seasoned Mom says:

      We’re so glad it was a hit! Thanks for sharing, Kevin.

  31. Jo Anne Uecker says:

    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.

    1. Blair Lonergan says:

      Thanks, Jo Anne! Yes, Tabasco sauce is fine. I usually use Crystal hot sauce, but any brand that you like works!

  32. Kelley says:

    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

    1. Blair Lonergan says:

      Awesome! Thank you so much, Kelley!

  33. Catherine says:

    This is the best recipe… tastes just like my Grandmother’s. Thanks for your efforts

    1. The Seasoned Mom says:

      Thank you, Catherine! We’re so glad you enjoy it.

  34. Catherine says:

    I should know she was from Brunswick Co. Virginia…. Big time stews were madneot feed the church crowds

  35. Susan says:

    5 stars
    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?

    1. The Seasoned Mom says:

      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!