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Slow Cooker Brunswick Stew

6/10/17

“My easy, traditional Brunswick stew ( aka campfire stew!) made in the slow cooker is a crowd pleaser. I make it with with tender bbq pork, shredded chicken, a variety of frozen vegetables. It’s a bowl full of comfort!”

Traditional Brunswick Stew simmering in a slow cooker. It's hearty and filling!

An Easy and Tasty Recipe for Slow Cooker Brunswick Stew!

I love old fashioned Brunswick stew. You know the kind that’s loaded with BBQ pork, chicken, potatoes, and okra? OMG, I kid you not, If I could eat it every day I would! Right along with some homemade southern cornbread, and a big tall glass of sweet tea! Honey, I tell you, I would be in heaven!

Unlike many people, I actually make my easy Brunswick year round. That’s right, I don’t just make this stew during the colder months. I actually make it during the summer too! Why? Well because I seem to always have some leftover BBQ pork. Okay, okay- I make too much BBQ pulled pork ON PURPOSE! Just so that I have an excuse to make this traditional Brunswick stew recipe!

 I just know that someone’s going to ask me the big question.. So let’s clear the air!

“Rosie.. Do you make Georgia Brunswick stew, or do you make North Carolina Brunswick stew?!“

Good question! I actually don’t know y’all! Every time that I make my Brunswick Stew my North Carolina friends say it’s their way, and my Georgia friends say it’s THEIR way.. LOL!! I’m just caught up in a tug of war y’all! I really can’t tell you! All I know is that my Brunswick stew is the bomb..

However, since we are on the subject. Tell me..

Where do you think Brunswick stew originated from???

North Carolina OR Georgia?

(Let me know down below in the comment section y’all!)

When I make Brunswick stew, I make in the slow cooker. I simply toss all the ingredients into the slow cooker, stir, and let it cook on low for 4 hours!

Tender meat in the slow cooker and on a wooden chopping block being prepped for this delicious Brunswick stew.

I start off with my infamous slow cooked BBQ Pulled pork, and cooked chicken. The chicken that I use is usually leftovers as well. If I don’t have any leftover chicken on hand, I simply use store bought rotisserie chicken( shhhh, don’t tell anyone!).

Tender chicken and BBQ pulled pork in the slow cooker and bright vegetables on a wooden chopping block, prepped and ready. I toss the chicken and bbq pulled pork into my slow cooker, then I gather up my other ingredients such as my potatoes, onions, okra, pea & carrots, and etc.

Tender Lima beans and minced tomatoes in the slow cooker.

Oh, I almost forgot to mention the Lima Beans! Now when it comes to adding limas to my Brunswick stew I either use frozen limas or dry limas. When using frozen limas, I just toss them into the slow cooker. However, when I use dry limas I soak them overnight prior to making the Brunswick stew!

Hearty and delicious Brunswick stew simmering in the slow cooker.

Once everything is in the slow cooker, I stir the ingredients, and let it cook on low for 5 hours.

The outcome?Tender meat and crisp vegetables cooked to perfection in a slow cooker. Try my Slow Cooker Brunswick stew for yourself! Print the recipe below, and be sure to leave any recipe request that you make have down below!

While you’re here, check out some of my other stew recipes!

EASY HOMEMADE CHICKEN STEW

JAMBALAYA STEW RECIPE

OXTAIL STEW WITH RED SAUCE

BEEF STEW MADE IN THE CROCK-POT

A slow cooker filled with piping hot Brunswick Stew.

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Slow Cooker Brunswick Stew
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Slow Cooker Brunswick Stew

This delicious and easy Slow Cooker Brunswick Stew is filled with tender pork and chicken, tasty vegetables, all in a savory sauce. A hearty comfort meal your family will love.
Course Main
Cuisine Slow Cooker, Southern, Stew
Keyword comfort meal, Slow Cooker Brunswick Stew, stew
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 10 -12
Author I Heart Recipes

Ingredients

  • 2 cups BBQ Pulled Pork
  • 2 cups chopped chicken cooked
  • 1 large red onion diced
  • 1 1/2 cup frozen peas and carrots
  • 1 cup frozen corn
  • 1 1/2 cup frozen okra
  • 2 cups lima beans frozen or dry ( if dry soak overnight prior)
  • 3 medium russet potatoes peeled & diced
  • 3 cloves of garlic minced
  • 14 oz can of diced tomatoes in tomato juice
  • 1 cup hickory BBQ sauce
  • 6 cups chicken broth
  • 2 tbsp worcestershire sauce
  • 2 1/2 tsp seasoning salt
  • 1 tsp ground black pepper
  • 1/2 tsp ground cumin

Instructions

  • Add all of the ingredients into a 6qt slow cooker.
  • Stir the ingredients, and make sure everything is well incorporated.
  • Put the lid on the slow cooker.
  • Set the slow cooker on LOW.
  • Cook for 5 hours.
  • Serve and enjoy!

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Filed Under: All Posts, Autumn Recipes, Chilis, Dinner, Mains Tagged With: bbq pork, brunswick, chicken, frozen vegetables, okra, potatoes, pulled pork, stew

Comments

  1. Catherine McClarey says

    August 31, 2017 at 7:45 am

    I’m an ignorant Yankee from Illinois — what’s the difference between North Carolina and Georgia Brunswick stew?

    Reply
    • Rosie says

      August 31, 2017 at 8:04 pm

      I think some people say one uses pork, and the other uses chicken. However I use both. LOL

      Reply
      • Henry Shingleton says

        February 4, 2018 at 1:13 pm

        I used both chicken & pork. I must say it was the bomb

        Reply
      • Ted says

        April 24, 2018 at 9:42 pm

        I’m from NC and I smoke a pork butt, a beef brisket, and chicken breasts.

        \

        Reply
        • Carol Crotts says

          December 6, 2018 at 3:43 am

          Yes I use all three in my stew also,no potatoes tomatoes,corn,Lina beans,okra.
          Sold mine in my barbecue restaurant for many years.not NC not Ga.
          But Florida Gator Brunswick Stew.

          Reply
          • JF says

            April 13, 2019 at 5:56 am

            That’s about how we make it in Alabama too! Delish!
            I’m definitely wanting to try it with Rosie’s additions, her’s sound amazing.

      • Nora says

        September 16, 2021 at 4:53 pm

        I think I read where it was rabbit that was the main protein back in Williamsburg in the 1600’s. Whatever, I will try all of them. Thanks cuz!

        Reply
      • Tonia says

        November 13, 2021 at 5:46 pm

        This looks truly amazing and I will be trying this recipe this fall/winter. Thank you for sharing your awesome recipes.

        Reply
  2. JoAnn Johnson says

    October 10, 2017 at 8:53 am

    Thank you again! I had this once in Savannah, couldn’t remember the name of this delicious concoction! Yum! Today is our first cooler day..need this in my life! Lol

    Reply
    • Rosie says

      October 10, 2017 at 9:45 am

      Hi JoAnn! Glad that you were able to find this recipe 😀

      Reply
  3. Elizabeth says

    October 10, 2017 at 10:10 am

    5 stars
    Rosie! Rosie! Rosie! This recipe looks so delicious! Got ingredients and trying it for lunch. Keep up the good work. Sincerely Elizabeth

    Reply
    • Rosie says

      October 10, 2017 at 10:31 am

      Thanks so much Elizabeth! I just love this recipe!

      Reply
      • Georgia Girl says

        November 27, 2021 at 7:45 am

        5 stars
        Take this Georgia out of Georgia- it’ll Always be our Family tradition !! Meat-Veg , optional; spicey or Not. All are optional !! Large batch for then & Now!! Use All of meat – more veggies or less veggies – Still Great!!

        Reply
  4. John says

    October 10, 2017 at 3:26 pm

    5 stars
    Hi Rosie, Thanks for this recipe. I am looking forward to trying it. My go-to recipe for Brunswick Stew came from my mother who got it from a church recipe book. I am sure the recipe is over 50 years old. Anyway, it is a multi-day process because you have to wait for liquids to cool before removing fat. Either have a lot of space in a refrigerator or have cold days. I say the origin of Brunswick Stew is from my home state of Georgia.

    Reply
    • Rosie says

      October 10, 2017 at 3:59 pm

      Hi John! Aren’t Church Cookbooks the best?!I just love those.

      Reply
  5. sunshinegirl says

    October 14, 2017 at 1:40 pm

    5 stars
    NC Brunswick stew is the best. They used to cook it outside in the cold in a big black pot while making pork bbq and the Good ole skins.

    Reply
    • Rosie says

      October 14, 2017 at 5:20 pm

      Thanks for coming by!

      Reply
  6. Megan H says

    November 5, 2017 at 11:25 am

    5 stars
    I’ve made this two times now, and my husband says it’s the best Brunswick Stew that he’s had! The only change I made was putting the barbecue sauce at the bottom of my pot then using raw chicken breasts rather than cooked. Put everything on top and cooked on high for 3-4 hours. Took out the breasts, shredded, replaced, and stirred. Cooked just a bit longer. So good!! Thank you!

    Reply
    • Rosie says

      November 5, 2017 at 12:00 pm

      Glad that you like the recipe!

      Reply
  7. Nancy Wilder says

    January 4, 2018 at 10:14 am

    4 stars
    Brunswick Stew originated in Brunswick County, VA, in 1826, not the City of Brinswick, GA. In 1998, the Virginia General Assembly put the rivalry to rest by acclamation that Brunswick County, Virginia is the official origin of the stew and Brunswick, GA conceded. The first stew contained squirrel meat and was served to hunters.

    Reply
    • Rosie says

      January 4, 2018 at 10:29 am

      Interesting info Nancy! 😀

      Reply
    • Trudy Wilkins says

      March 8, 2021 at 5:07 am

      In Virginia, we just have chicken, corn, butter beans, onions, tomatoes and potatoes. Cook in a big black pot for hours until the paddle can stand up on its own!

      Reply
  8. Melissa Smith says

    July 28, 2018 at 10:31 am

    Thank you for posting, I am making this right now. I went searching for a crockpot recipe that seemed most similar to what I grew up with and this is it. Thanks!

    Reply
  9. Susanne Moroney says

    August 5, 2018 at 6:20 pm

    5 stars
    Brunswick Stew is still served at Chowning”s Tavern in Colonial Williamsburg, VA. It was an import in 1698 from Brunswick, Massachusetts. The original recipe uses squirrel. I like chicken & brisket myself. Also a great veggie meatless stew.

    Reply
  10. Lori Hicks says

    September 18, 2018 at 2:39 pm

    5 stars
    I’ve made this delicious stew before…I used baby lima beans, though

    Reply
  11. Carol Crotts says

    December 6, 2018 at 3:45 am

    5 stars
    Yes I use all three in my stew also,no potatoes tomatoes,corn,Lina beans,okra.
    Sold mine in my barbecue restaurant for many years.not NC not Ga.
    But Florida Gator Brunswick Stew.

    Reply
  12. Kristin says

    December 9, 2018 at 12:36 pm

    5 stars
    Hi! Snowed in southern Va here. I just put everything together in my crockpot. My husband is already salivating. I am super anxious to taste! I am a big Brunswick stew fan, and I stalk local churches and fire departments to see when they will be serving! I’ll buy pints and pints and freeze it all! Love love love! If this recipe tastes as good as the reviews say, this will be a monthly winter staple for us. Thanks so much for sharing!

    Reply
  13. Gina Price says

    January 31, 2019 at 2:12 pm

    5 stars
    I have been trying to duplicate this recipe unsuccessfully for years. I’m an Illinois transplant who fell in love with the giant pot stew that was available once or twice a year via community festivals. Long story short, i slow cooked a pork shoulder for carnitas and had massive leftovers. Roasted a chicken after finding your recipe, and dayum. Thank you so much!

    Reply
    • Rosie says

      February 1, 2019 at 8:17 am

      Hi Gina!! I’m glad that you found my recipe :-)!

      Reply
  14. Stephanie says

    February 27, 2019 at 2:58 pm

    Hi Rosie! Is there a video? If not, can you please make one? Would love to know how you cook your meats plus I love your detailed videos. (I consider myself a “beginner cook”. your videos are amazing!!

    Reply
  15. Tom Kerr says

    September 26, 2019 at 1:57 pm

    I’ve made Brunswick stew for 15 years now. My recipe is very similar to yours, but I use only 100% fresh vegetables (about 1 1/2 cups of each and everything diced proportional to the peas and beans). I pre-cook the fresh meats for my bouillons while I’m slicing and dicing. I remove the kernels from 4-5 ears of sweet corn. I also include fresh greens – turnip, mustard, spinach, celery (including greens), bell pepper, rutabaga. I simmer the entire huge pot for roughly 8-9 hours. No watching required. It probably takes 7-8 hours just to come to a boil, but it does an incredible job of integrating all of the flavors. The total prep time runs about 2 hours, but it’s worth it to us. We freeze in 1 meal containers.

    The original idea for this came from a man in N.C., whose wife wouldn’t eat any vegetables. This worked for him, and we decided to try it ONCE. We got hooked.

    Reply
  16. Kiara Cudjoe says

    December 3, 2019 at 11:39 am

    Hi! I know I’m far from the usual tradition but I was wondering if I could use left over turkey from Thanksgiving to put in the stew. My grandmother always done it that way. What do you think?

    Reply
    • Rosie says

      December 3, 2019 at 2:37 pm

      Absolutely hunny!! XOXO

      Reply
  17. Cindy says

    May 14, 2020 at 2:24 pm

    5 stars
    In the slow cooker now! Much easier than the old recipe I was using, and it’ll be more flavorful!

    Reply
    • Rosie says

      May 14, 2020 at 8:57 pm

      Thanks so much for trying my recipe!

      Reply
  18. Shannon says

    July 29, 2020 at 4:07 pm

    5 stars
    I’m a Northern girl (Illinois) and a friend of mine from NC made this for a Fall get together and I was hooked! It was the first time I heard of and tasted it. I think it is the best soup I ever ate. Excited to try this recipe. Thanks for sharing!

    Reply
  19. Mike says

    September 29, 2020 at 11:38 am

    5 stars
    Awesome awesome awesome no ifs ands or buts the absolute best Brunswick stew in the world we tried a lot of different recipes for Brunswick stew but none of them even come close to this one Thank you Thank you Thank you so much we love it.
    Mike From NC
    Oh one more thing we use one cup of Carolina Treat barbecue sauce instead of hickory smoke if you can find it give it a try I think you’ll like it.

    Reply
  20. Anita Adam says

    October 28, 2021 at 1:45 pm

    Looks delicious! It originated in Virginia prior to the Civil War. In 1849, the Alexandria Gazette described Brunswick stew as a genuine Southern side dish composed of chicken, squirrel, a little bacon, corn and tomatoes. By 1855 potatoes, butter beans, salt, pepper and cayenne were added.

    Reply
  21. Ali says

    November 25, 2022 at 5:31 pm

    5 stars
    This tasted so great! Mine came out more like veggie soup than stew. Is there a way to thicken it up a bit?

    Reply
    • Rosie says

      November 25, 2022 at 5:55 pm

      You can make a slurry with flour, or cornstarch to thicken it up if needed.

      Reply

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Hi, I’m Rosie!

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