Slow Cooker 5-Ingredient Brunswick Stew

Slow Cooker 5-Ingredient Brunswick Stew

Slow Cooker 5-Ingredient Brunswick Stew is a hearty Southern-inspired comfort food packed with tender shredded meat, sweet corn, lima beans, and a rich barbecue-tomato sauce. The slow cooker makes this classic-style stew especially easy, allowing the flavors to simmer together into a satisfying one-pot meal.

Ingredients

• 2 cups cooked shredded chicken
• 1 cup cooked pulled pork
• 1 can (15 ounces) diced tomatoes, undrained
• 1 cup frozen corn
• 1 cup frozen lima beans
• 1 cup barbecue sauce
• 1 cup chicken broth

How to Make Slow Cooker Brunswick Stew

1. Add the Ingredients

Place the shredded chicken and pulled pork into a 5- to 6-quart slow cooker.

Add the diced tomatoes, frozen corn, frozen lima beans, barbecue sauce, and chicken broth.

Stir everything together until well combined.

2. Slow Cook

Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours.

Stir occasionally if convenient.

The stew is ready when the vegetables are tender and the flavors have melded together.

3. Adjust the Consistency

If the stew is thicker than you prefer, add a little additional chicken broth.

If you prefer a thicker stew, leave the lid slightly ajar during the final 20–30 minutes of cooking.

4. Serve

Ladle the hot Brunswick stew into bowls and serve with cornbread, biscuits, or crusty bread.

Tips for the Best Brunswick Stew

Using already-cooked shredded chicken and pulled pork makes this recipe especially quick and convenient.

Choose a barbecue sauce with a flavor you enjoy, since it contributes significantly to the finished stew.

For a more rustic texture, leave the meat in slightly larger pieces rather than shredding it too finely.

Let the stew rest for about 10 minutes before serving to allow the flavors to settle.

Serving Suggestions

Brunswick stew pairs beautifully with:

• Southern-style cornbread
• Buttermilk biscuits
• Coleslaw
• Green beans
• Potato salad
• Crusty bread

Storage

Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.

The stew can also be frozen in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Recipe Card

Prep Time: 10 minutes
Cook Time: 5–6 hours
Total Time: About 6 hours
Servings: 6

Ingredients

• 2 cups cooked shredded chicken
• 1 cup cooked pulled pork
• 1 can (15 ounces) diced tomatoes, undrained
• 1 cup frozen corn
• 1 cup frozen lima beans
• 1 cup barbecue sauce
• 1 cup chicken broth

Instructions

1. Add all ingredients to a 5- to 6-quart slow cooker.
2. Stir until well combined.
3. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours.
4. Adjust the consistency with additional broth if needed.
5. Serve hot with cornbread or your favorite Southern-style side.