Brunswick Stew Recipe {Crock Pot Version!}

5 from 13 votes

Brunswick Stew Recipe {Crock Pot Version!}

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!

Course Dinner

Cuisine Southern

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

Prep Time 10

Cook Time 6

Total Time 6 10

Servings cups

Calories 301kcal

Author Blair Lonergan

Equipment

Slow Cooker

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.
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.

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