Brunswick Stew Recipe
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!
Servings 15 cups
- 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
- 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 chopped
- 1 tablespoon dried parsley
- ¼ cup white vinegar
- ¼ cup Worcestershire sauce
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 tablespoon hot sauce
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 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.
- 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 ½ - 2 cups of stew per person as a main dish. This batch will make enough for about 8-10 people.
Serving: 1.5cups | Calories: 301kcal | Carbohydrates: 44g | Protein: 27g | Fat: 2g | Saturated Fat: 0.6g | Cholesterol: 26mg | Sodium: 1273mg | Fiber: 5g | Sugar: 9g