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5 from 4 votes
Front shot of two bowls of Brunswick Stew on a blue cloth napkin
Brunswick Stew Recipe
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins

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, crock pot brunswick stew, slow cooker stew
Servings: 15 cups
Calories: 301 kcal
Author: Blair
  • 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
  • 3/4 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
  1. Spray inside of a large slow cooker with cooking spray.
  2. Place pork and chicken in the bottom of the slow cooker. Add remaining ingredients, stir, and cover.
  3. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  4. 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).
  5. Return shredded meat to the pot and stir.
Recipe 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 1/2 - 2 cups of stew per person as a main dish. This batch will make enough for about 8-10 people.
Nutrition Facts
Brunswick Stew Recipe
Amount Per Serving (1.5 cups)
Calories 301 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.6g4%
Cholesterol 26mg9%
Sodium 1273mg55%
Carbohydrates 44g15%
Fiber 5g21%
Sugar 9g10%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.