This Easy Brunswick Stew is made right in your slow cooker! You can make it with chicken or pork (or both)! It’s a perfect dinner recipe to warm up with.
Hi! I’m Sheila from Life, Love, and Good Food, and I’m excited to bring you this hearty stew recipe today! Easy Brunswick Stew with pulled pork or chicken has everything you need to serve up a hearty, filling meal to feed a group of hungry folks.
One-pot meals are the best, and one-pot slow cooker meals are even better! There’s nothing more satisfying than dumping ingredients into the slow cooker before leaving for work and returning home to the aroma of a delicious no-fuss dinner. One of my favorite slow-cooker meals is Easy Brunswick Stew, which starts with take-out pulled pork or chicken from the local barbecue restaurant. (If you have leftover pork roast or chicken, that works great too!)
I originally found this recipe in Southern Living magazine a few years ago, but have made a few changes that make this stew a really quick and easy meal to pull together. Instead of cooking a pork shoulder (which would need to be shredded before finishing the stew), I like picking up take-out pulled pork (or a mixture of pork and chicken) from my favorite barbecue place.
Besides giving the meat a coarse chop, the only real prep work is chopping an onion and a few red potatoes because the rest of the ingredients come straight from the pantry or freezer. That makes this the perfect weeknight dinner because it’s super simple and requires very little effort!
The stew is tomato-based and flavored with a bottle of barbecue sauce and a little brown sugar. Add frozen veggies — corn, okra, and lima beans — and let the slow cooker do the rest! This recipe makes enough for 8-10 servings, so unless you’re feeding a large crowd you may end up with enough leftovers for lunches throughout the week.
Trust me, this stew is so easy, you can’t mess it up! To complete the meal, serve the stew with a crusty bread, corn muffins, or even homemade hushpuppies!Print
- 1–1/2 pounds pulled BBQ pork (or pulled chicken or a combination of both)
- 3 medium-size red potatoes diced
- 1 large onion diced
- 28 ounces canned crushed tomatoes
- 18 ounces barbecue sauce
- 14 ounces chicken broth
- 9 ounces frozen baby lima beans thawed
- 9 ounces frozen corn thawed
- 1 cup frozen sliced okra thawed
- 6 tablespoons brown sugar
- 1 teaspoon salt
- Coarsely chop the meat and place in a 6-quart slow cooker. Add remaining ingredients and stir.
- Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours) or until potatoes are fork-tender. Ladle stew into bowls and serve.
Recipe adapted from Southern Living, February 2006.
- Prep Time: 10
- Cook Time: 480
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