One of the pride and joys of Virginia culture, this easy crockpot Brunswick stew is a simple twist on the Southern classic! Thick, hearty, and full of chicken, pork, beans, corn, and veggies, the flavors come together in a rich, tangy, and comforting bowl.
If you’re looking for even more easy dinners, try this crockpot white chicken chili and Mississippi pot roast, or browse our full collection of slow cooker recipes.
Table of Contents
Before You Get Started
Here are a few helpful things to keep in mind before you load up the slow cooker:
- Meat choices: A mix of chicken and pork gives the stew depth, but you can use just one or even toss in leftover pulled pork.
- Vegetables and beans: Frozen butter beans (or lima beans) and corn are traditional, but potatoes, celery, or okra can be added if you like.
- Flavor base: Ketchup, vinegar, Worcestershire, and hot sauce create the balance of sweet, tangy, and spicy that makes Brunswick stew unique.
- Consistency: The stew should be nice and thick. Start with the 2 cups of broth and only add more later if needed.
- Cooker size and timing: Every slow cooker is a little different. Mine runs hot, so my stew is ready on HIGH in about 3 hours. Yours may take longer.
** Tip: If you want a smoky flavor, swap some or all of the ketchup for barbecue sauce or add a tiny splash of liquid smoke.
Brunswick Stew is a Southern Fall Tradition
Autumn here in Central Virginia brings with it one of Madison County’s biggest events: the Apple Harvest Festival at Graves Mountain Lodge. This annual celebration draws more tourists to our little rural county than any other event 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 served with a side of cornbread.
How to Make Slow Cooker Brunswick Stew
Step 1: Layer the Ingredients
Place the chicken and pork in the bottom of your slow cooker. Pour in the diced tomatoes, chicken broth, ketchup, vinegar, and Worcestershire. Give everything a gentle stir.
Add the corn, butter beans, onion, bell pepper, parsley, hot sauce, salt, and pepper. Stir again and cover the pot.
** Tip: We use frozen corn and butter beans for convenience, but feel free to swap with fresh corn and beans if they’re available.
Step 2: Cook Until Tender
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken and pork are tender enough to shred easily.
** Tip: The meat should fall-apart when pulled with two forks. If it’s still tough (or pink in the center), return it to the slow cooker. You’re looking for an internal temp of 165°F for chicken and 145°F for pork.
Step 3: Shred the Meat and Finish
Remove the meat, shred it with two forks, then stir it back into the pot. Taste and adjust the seasonings, adding more salt, pepper, or hot sauce as you like.
Step 4: Serve
Ladle the Brunswick stew into bowls and serve warm with a skillet of Southern cornbread or spoon bread.
Variations and Serving Ideas
Brunswick stew has a long history, and every family has their own way of making it. Try these twists to make it your own:
- Chicken Brunswick Stew: If you like only chicken in your Brunswick Stew, 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.
- Stir in leftover pulled bbq pork or smoked meats for deeper flavor.
- Switch up the veggies by adding diced potatoes, celery, or okra.
- Swap barbecue sauce for the ketchup to make it smokier. This apple butter bbq sauce would be a delicious addition!
- Adjust the heat with more hot sauce or cayenne pepper.
- Serve hot bowls alongside cast iron cornbread, Jiffy cornbread with creamed corn, flaky biscuits, or a basket of hush puppies. Then, add a chocolate bundt cake using cake mix for dessert!
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!…
– Kevin
Preparation and Storage Tips
This recipe makes a big batch, which is perfect for leftovers. Store the stew in the fridge for up to 4 days. It also freezes beautifully. Portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.
** Tip: When reheating, add a splash of broth to loosen the stew if it has thickened too much.
Frequently Asked Questions
Why is my stew too thin?
It usually means too much liquid. Simmer with the lid off for a few minutes or stir in a cornstarch slurry to thicken.
What’s the best way to 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.
Can I double the recipe?
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. If you need to feed a bigger crowd, I recommend doubling the recipe, but using two slow cookers, since one will be too full.
What’s the difference between Virginia and Georgia Brunswick stew?
Virginia versions often include chicken and pork, while Georgia versions lean toward game meats or beef. Both are delicious!
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Crockpot Brunswick Stew
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 the remaining ingredients, stir, and cover.
- Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Remove the pork and chicken from the slow cooker and place in a large bowl, on a cutting board, or on a rimmed sheet pan. Use two forks to shred the meat (or you can chop it with a knife).
- Return the shredded meat to the pot; stir. Ladle into bowls and serve!
Notes
- Chicken Brunswick Stew: If you like only chicken in your Brunswick Stew, 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.
- Stir in leftover pulled pork or smoked meats for deeper flavor.
- Frozen butter beans (or lima beans) and corn are traditional, but potatoes, celery, or okra can be added if you like.
- The stew should be nice and thick. Start with the 2 cups of broth and only add more later if needed.
- Store in the fridge for up to 4 days.
- Portion into airtight containers and freeze for up to 3 months.
- Thaw overnight in the fridge before reheating on the stovetop or in the microwave.
Nutrition
Originally published in September, 2017, this post was updated in October, 2025.
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. 🙂
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.
Hi, Lindsey! Here’s my favorite Dutch oven recipe (ketchup-free): https://www.theseasonedmom.com/virginia-brunswick-stew/
Maybe you’d prefer that one? Have a great week! 🙂
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! 🙂
I have a pork tenderloin in the freezer. Can I use just pork in this recipe.
Hi Ginny! You can, but the flavor will be slightly different.
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. 🙂
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.
That’s a great tip, Lisa! And yes — we love it with cornbread! 🙂
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! 🙂
Can you add potatoes.
Absolutely, Tina. 🙂 Hope you enjoy!