Southern Style Brunswick Stew Crock Pot
Dive into the heart of Southern comfort with this irresistibly rich and hearty Southern Style Brunswick Stew Crock Pot recipe, a slow-cooked masterpiece brimming with flavor and nostalgia. Tender chicken thighs and succulent pork shoulder are simmered to perfection alongside sweet corn, creamy lima beans, and a robust tomato base infused with tangy barbecue sauce and a medley of smoky, savory spices. With just 20 minutes of prep time, this hands-off crock pot recipe transforms simple ingredients into a soul-warming stew that’s perfect for feeding a crowd or savoring as leftovers. Serve it steaming hot with a side of cornbread or crackers for an authentic Southern dining experience that will have everyone coming back for seconds. Whether you’re seeking a comforting weeknight dinner or a dish to wow at gatherings, this Brunswick Stew is your ticket to bold, home-cooked southern flavor.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 pound pork shoulder or Boston butt
- 2 cups frozen corn kernels
- 2 cups frozen lima beans
- 28 ounces diced tomatoes
- 15 ounces tomato sauce
- 2 cups chicken broth
- 0.75 cup barbecue sauce
- 1 medium yellow onion, diced
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional, for heat)
Instructions
Place the chicken thighs and pork shoulder at the bottom of the crock pot.
Add the frozen corn, lima beans, diced tomatoes (with their juices), and the diced onion to the crock pot.
In a mixing bowl, whisk together the tomato sauce, chicken broth, barbecue sauce, vinegar, sugar, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Pour this mixture over the ingredients in the crock pot.
Cover the crock pot with the lid and cook on low heat for 8 hours or until the meats are fully cooked and tender enough to shred.
After 8 hours, remove the chicken thighs and pork shoulder from the crock pot and shred the meat using two forks. Discard any fat or gristle. Return the shredded meat to the crock pot and stir well to combine with the stew.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve the Brunswick Stew hot with cornbread or crackers on the side for a true Southern experience. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 21.8 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1285 mg | 27% | |
*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.
