Chicken Brunswick Stew
Warm, hearty, and bursting with smoky-sweet flavor, this Chicken Brunswick Stew is the ultimate comfort food for any season! Featuring tender, shredded chicken thighs cooked to perfection in a rich tomato-based broth, this southern classic is loaded with wholesome ingredients like lima beans, corn, and russet potatoes. A generous splash of barbecue sauce and a touch of smoked paprika elevate the stew with layers of bold, tangy depth. Perfect for weeknight dinners or a cozy gathering, this one-pot dish brings together the convenience of a Dutch oven and the slow-cooked taste of tradition. Ready in under two hours and serving six, this recipe is as satisfying as it is easy to make. Pair it with crusty bread or cornbread for a meal that's sure to leave everyone coming back for seconds!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 28 oz diced tomatoes (with juice)
- 2 tbsp tomato paste
- 1 cup frozen lima beans
- 1 cup frozen corn kernels
- 1 large russet potato, peeled and diced
- 1 cup barbecue sauce
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 0.5 tsp hot sauce (optional)
- 1 tsp salt
- 0.5 tsp pepper
Instructions
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with salt and pepper, then add them to the pot. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set it aside.
Reduce the heat to medium and add the diced onion. Sauté until softened, about 5 minutes, then add the minced garlic and cook for 1 more minute.
Pour in the chicken broth, diced tomatoes (with juice), and tomato paste. Stir to combine and bring the mixture to a gentle simmer.
Return the seared chicken thighs to the pot. Cover and cook for 30 minutes, allowing the chicken to cook through and absorb the flavors.
Remove the cooked chicken thighs from the pot and place them on a cutting board. Shred the meat with forks, discarding the skin and bones. Set the shredded chicken aside.
Add the diced potato, frozen lima beans, and frozen corn to the pot. Simmer for 20-25 minutes, or until the potato is tender.
Stir in the shredded chicken, barbecue sauce, smoked paprika, Worcestershire sauce, and hot sauce (if using). Adjust the seasoning with additional salt and pepper to taste.
Simmer the stew for another 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
Serve the Chicken Brunswick Stew hot, garnished with a sprinkle of fresh parsley or a dash of hot sauce, if desired. Enjoy!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 24.9 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1373 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
