Easy Slow Cooker Chicken Brunswick Stew {recipe}

A classic Southern tangy soup that’s super easy to make in your slow cooker. The barbecue sauce, ketchup and Worcestershire sauce give it a tangy and sweet flavor that fills the whole house with a comforting, warm aroma.
Slow Cooker Brunswick Stew Recipe

Mmmm…I wish you could smell the tangy aroma coming from my kitchen right now (one day that’ll probably be possible!). But for now, I’ll share one of my favorite recipes that comes from my Southern heritage – Chicken Brunswick Stew.

Being the Georgia girl that I am, my grandmama use to make the most heavenly stew you’ve ever tasted. (It was our family tradition to have it every July 4th, which I never quite understood because anyone who’s been in Georgia in the middle of July knows that it’s stinking stanking HOT! For me, this is a wintertime delight.) Back to Grandmama – she was quite the Martha Stewart of her time, one of those that wore her pearls, always had dinner on the table for Grandaddy, could sew better than a “Project Runway” designer, and enjoyed ironing! And I, my dear, am sadly NOT one of those women. Cooking I could do without, but it is a necessity, so therefore, I do my best to find easy, yummy and nutritious meals for my family. I’ll give you my easy, no fuss version of the stew, and then my grandmama’s.

An added bonus is my toddler LOVES to help me dump all the ingredients in – keeps him occupied and we still get to eat a yummy dinner!

Slow Cooker Chicken Brunswick Stew Ingredients

4.3 from 3 reviews
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 lb. chicken breasts (fresh or frozen, both work the same)
  • 1-2 cups of frozen lima beans (eyeball it - to your liking)
  • 2 cans diced tomatoes
  • ½ cup barbecue sauce
  • ½ cup ketchup
  • 2 cans cream corn (14 oz cans)
  • 1 can corn (or a couple of handfuls of frozen corn)
  • Couple of glugs of Worcestershire sauce to your taste (this is the secret ingredient to make it super tasty!)
  • ½ cup hot sauce (if you're brave, and I am not, so I don't do it, but my mom does!)
Instructions
  1. (Make sure the chicken is defrosted before putting in your slow cooker).
  2. Place all ingredients in your slow cooker and stir well.
  3. Turn the cooker on high and cook for four hours, or cook on low for 8 hours.
  4. Enjoy with some Southern-style cornbread!

Have fun dumping all the ingredients into your [amazon_link id=”B001AO2PXK” target=”_blank” ]slow cooker[/amazon_link], but put the chicken in first on the bottom. Cook on low for 8 hours or on high for 4-5. You’ll know it’s finished when the chicken easily shreds apart  by mashing it with a fork. Turn off the [amazon_link id=”B001AO2PXK” target=”_blank” ]slow cooker[/amazon_link] and wait 15 minutes or so for it to cool down.

Enjoy with your favorite cornbread! If you’re more of a real cook than me, then check out my Grandmama’s version where it cooks for two days!

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About Sara McFall

Sara is the owner and founder of My Merry Messy Life, which started in 2011 as a way to chronicle her journey to a natural, chemical-free lifestyle and to share her passions of mothering, real food, homeschooling and crochet. She is a mama to three precious and energetic little boys and wife to a university professor who loves to sing, dance ballet and ballroom, and live simply and naturally.

Comments

  1. I know this is an old post but…, oh my it looks good! Yes we will be having it soon!

  2. I’ve got everything ready to go for tomorrow. Can’t wait to try this. Only difference for me is I’m using a 1lb chunk of Boston butt instead. I’ve got a 4 lb butt going in the other crockpot so pork seemed better. And no limas…yuck. Can’t wait to try this, looks so good.

  3. I Just recently tried this about a month ago. It is so delicious!!! So quick and easy and the hubby LOVED it! :)

  4. Talk about a WIN! This was probably the best meal I’ve ever made in a crockpot! This one will be made again and again…

  5. I’m cooking this as I type! Hope it’s good:) Also got the bread machine going so having some homemade (well almost) with it for dinner, I will let you know how many yum’s I get!

  6. I’ve beem making Brunswick Stew in a Dutch oven for years and just recently got a slow cooker. I’ve been looking for a recipe similar the the familiar one and this is the closese I’ve found, but there is not enough meat in this recipe for traditional Brunswick Stew. I';; goive it a try with some minor mods.

  7. I’m making this today. I added two cans of BBQ pork along with some pre cooked chicken. I also added canned potatoes that were diced. I can not wait until tonight to eat this. Going to make up some cornbread to go with it!

  8. Carl Andrews says:

    I’m sorry but this is not how you make Brunswick Stew. I make it from a recipe that is 80 years old. Only 7 things needed. Equal amount in weight Pork. Chicken, and potatoes. Diced tomatoes, corn, salt and pepper. Boil chicken and pork in salt and pepper. Don’t be afraid of salt and pepper. SALT IS GOING TO BRING OUT SOME MEAT FLAVOR. Lots of pepper as this is the only spice. Water level needs to be above meat at least one inch. Remove after 45 minutes to cool so you can pull the meat. While meat is cooling add potatoes cut into small pieces. Potatoes need to cook down and disappear, it is turning your soup to a thick stew. Add you pulled meat back. Now tomatoes. This needs stirring often to help break down potatoes. If your starting to see the potatoes are no longer pieces add corn for no longer than 30 minutes cook time. Corn needs some crunch. About 4 hours in a pot on the stove. If you slow cook, works the same way.

  9. So I just turned off the Crock Pot a few minutes ago and was pleasantly surprised by how good it is. Because it was my first time making it, I followed the recipe fairly closely except I used a liberal amount of black pepper instead of hot sauce. I have to say I was a bit skeptical about the ketchup and BBQ sauce but it turned out okay; however, next time I might dial it back to 1/3 cup of each instead of a half. I might also dice up a couple of potatoes and throw in it next time as well. The brunswick stew I grew up on in eastern N.C. has potatoes.

    Now that I’ve made your brunswick stew and I’m pretty pleased with it, it’s time for me to start tweaking the recipe and evolving it into MY brunswick stew 😉

  10. Don Chance says:

    I’m a Tar Heel transplanted to Colorado, and how I miss Brunswick Stew. Not having a big iron pot to cook it in outdoors as they used to do at rural churches, I’m going to try your crock pot recipe, with a few modifications (potatoes, pork, maybe a little squirrel if i can find one).

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