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Square overhead shot of a bowl of Crockpot Brunswick stew.
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5 from 17 votes

Crockpot Brunswick Stew

A rich and comforting Crockpot Brunswick Stew with chicken, pork, beans, corn, and vegetables. Perfect for cozy family dinners or feeding a crowd.
Course Dinner
Cuisine Southern
Keyword Brunswick Stew, brunswick stew recipe, crock pot brunswick stew, crockpot brunswick stew, slow cooker brunswick stew
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 15 cups
Calories 178kcal
Author Blair Lonergan

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.
    Pork tenderloin and chicken breast in a slow cooker.
  • Add the remaining ingredients, stir, and cover.
    Ingredients for Brunswick stew in a Crock Pot before cooking.
  • Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
    Brunswick stew in a slow cooker after cooking.
  • 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).
    Shredding pork and chicken with two forks.
  • Return the shredded meat to the pot; stir. Ladle into bowls and serve!
    Horizontal overhead image of slow cooker Brunswick stew with a side of cornbread on a white marble table.

Video

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

Serving: 1cup | Calories: 178kcal | Carbohydrates: 23g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 686mg | Potassium: 678mg | Fiber: 4g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 2mg