Brunswick Stew Recipe {Crock Pot Version!}
User Reviews
5
Brunswick Stew Recipe {Crock Pot Version!}
Description
This Crock Pot Brunswick Stew starts with boneless, skinless chicken and pork tenderloin layered in the slow cooker. Diced tomatoes, chicken broth, ketchup, corn, butter beans, onion, green bell pepper, parsley, vinegar, Worcestershire sauce, salt, pepper, and hot sauce are added before slow cooking on low for 6-8 hours or high for 3-4 hours. After cooking, the meats are removed, shredded, and returned to the stew to combine flavors.
The resulting stew is thick rather than broth-heavy, with a substantial vegetable and bean mix that complements the shredded meat. The seasoning blend offers a balance of tang, heat, and savory notes, fitting the traditional style of Brunswick Stew.
This recipe yields a large quantity suitable for a group, offering about 8-10 servings at 1.5 to 2 cups per portion. It can be served as a main dish with bread or cornbread for a filling meal.
Variations include using only chicken or swapping meats for ground beef or pork. Additional vegetables such as diced potatoes, okra, or celery can be included based on preference. The stew thickens naturally, but can be thickened further with cornstarch or a roux if desired.
Ingredients
- 1 lb. chicken breast boneless, skinless, or boneless, skinless chicken thighs
- 1 lb. pork tenderloin or pork loin roast
- 1 (28 ounce) diced tomatoes not drained, canned
- 2 cups chicken broth
- ¾ cup ketchup
- 3 cups corn kernels frozen
- 3 cups butter beans frozen or lima beans
- 1 small onion diced
- 1 green bell pepper seeded and diced
- 1 tablespoon parsley or 3 tablespoons chopped fresh parsley, dried
- 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
- You can choose pork loin roast or pork tenderloin; both work well in this stew.
- If using leftover pulled pork, add it near the end of cooking to avoid overcooking.
- To thicken the stew more, reduce broth during cooking or add a cornstarch slurry or roux at the end.
- The recipe makes about 15 cups, serving approximately 8-10 people as a main dish with 1.5 to 2 cups per person.
- Chicken-only stew variation uses 2 pounds of boneless chicken and omits pork.
- Use cooked ground beef or pork instead of chunks for a different texture.
- Add optional vegetables like peeled diced potatoes, okra, or celery if desired.
- For deeper flavor, substitute barbecue sauce for ketchup or add a small dash of liquid smoke cautiously.
- If preferred, the stew can be made on the stovetop in a Dutch oven using the same ingredients and method.
- Replace hot sauce with cayenne pepper for a different kind of heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cups
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 301kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 27g | 54% |
| Fat | 2g | 3% |
| Saturated Fat | 0.6g | 3% |
| Cholesterol | 26mg | 9% |
| Sodium | 1273mg | 53% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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