This dish is a Southern classic and a true "everything but the kitchen sink" meal. To make it you'll combine over 15 different ingredients in a slow cooker for a low-and-slow dish packed full of protein and vegetables, with enough to feed a hungry bunch. Tender shredded chicken and smoky pulled pork marry together with traditional low-country vegetables like lima beans, corn and okra to create a stew unlike any other you'll find across America.
The recipe below calls for frozen vegetables as a time and money-saver, but feel free to use fresh ones if you have them on hand. The beauty of this recipe is that all the ingredients are thrown in the Crock-Pot together, so cleanup is a breeze. Try this recipe, and you'll realize you don't have to be from the South to enjoy a hot bowl of Brunswick stew!
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Slow Cooker Brunswick Stew
6-8
10 mins
5 hrs
5 hrs 10 mins
2 cups shredded cooked, pulled chicken
2 cups shredded cooked, pulled pork
1 yellow onion, diced
2 cloves garlic, minced
1½ cups sliced okra, fresh or frozen
1½ cups corn kernels, fresh or frozen
1½ cups lima beans, fresh or frozen
1 red potato, diced, skin-on
4 cups unsalted chicken broth
1 cup preferred brand barbecue sauce
1 tablespoon Worcestershire sauce
1 8-ounce can tomato sauce
1 14-ounce can diced tomatoes, undrained
½ teaspoon crushed red pepper flakes
½ teaspoon dried thyme
Kosher salt and freshly ground black pepper
Add all ingredients to the slow cooker. Mix well to thoroughly combine them.
Cover the slow cooker and cook on low power for 5 hours. Do not open the lid during the cooking process.
After 5 hours, remove the lid and season to taste using salt and pepper. Allow to cook up to an hour longer, if needed.
Serve directly from the slow cooker into individual bowls. Garnish with sour cream or sliced jalapeño peppers, and serve hot.
Pro-tip: Add some extra spice to the dish by adding sliced jalapeño peppers to the slow cooker before cooking.
Pro-tip: Have leftovers? This stew can be refrigerated for several days or can be frozen and last up to a month.
