Crock Pot Brunswick Stew

This Crock Pot Brunswick Stew combines chicken breasts, pork tenderloin, corn, and butter beans in a tangy ketchup and vinegar broth. It slow cooks on low for 6 hours, so the meat shreds easily with two forks. The recipe makes 15 generous servings, which is enough for a family gathering or a week of leftovers.

I make this every autumn when I want one pot to feed the whole house without standing over a stove. The combination of pork and chicken gives the broth two layers of flavour you won’t get from a single protein. That double-meat base is what separates a proper Brunswick stew from an ordinary vegetable soup.

White vinegar is the ingredient that pulls this stew together, because it cuts through the sweetness of the ketchup and corn. Too little and the stew tastes flat, but too much turns it sharp and sour. Around ¼ cup for this volume keeps every spoonful balanced without any one flavour taking over.

Crock Pot Brunswick Stew

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

15

servings

Prep time

10

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minutes

Cooking time

6

hours 

Calories

178

kcal

This Crock Pot Brunswick Stew cooks into a thick, tangy classic with no browning or searing required.

Ingredients

• Proteins

• 1 lb. boneless, skinless chicken breasts (or boneless, skinless chicken thighs)
  

• 1 lb. pork tenderloin (or pork loin roast)
  

• Vegetables

• 1 (28 ounce) can diced tomatoes, not drained
  

• 3 cups frozen corn kernels
  

• 3 cups frozen butter beans (or lima beans)
  

• 1 small onion, diced
  

• 1 green bell pepper, seeded and diced
  

• Broth and Sauce

• 2 cups chicken broth
  

• ¾ cup ketchup
  

• ¼ cup white vinegar (or apple cider vinegar)
  

• 1 tablespoon hot sauce
  

• 1 tablespoon hot sauce
  

• Seasonings

• 1 tablespoon dried parsley (or 3 tablespoons chopped fresh parsley)
  

• 1 ½ teaspoons kosher salt, plus more to taste
  

• ½ teaspoon ground black pepper, plus more to taste
  

Directions

• Spray the inside of a large slow cooker with cooking spray. Place the pork and chicken in the bottom.
  
• Add all remaining ingredients and stir to combine. Cover with the lid.
  
• Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  
• Remove the pork and chicken and place in a large bowl. Shred the meat using two forks (or chop with a knife).
  
• Return the shredded meat to the pot and stir through. Ladle into bowls and serve.
  

FAQs

Can I use rotisserie chicken instead of raw breasts?

Yes, rotisserie chicken works well and saves about an hour of cooking. Add the shredded meat during the last 60 minutes so it heats through without drying out. This swap also adds a roasted flavour to the broth that raw chicken won’t provide.

What makes Brunswick stew different from regular vegetable soup?

Two proteins cooked low and slow in a vinegar-spiked tomato base are the hallmarks of the dish. Traditional versions from Virginia and Georgia also include a starch like potatoes or bread, which thickens the liquid as it cooks. The butter beans in this recipe serve that same thickening role once they soften.

Can I swap the butter beans for another legume?

Navy beans or cannellini beans hold their shape well after 6 hours on low. Black-eyed peas also work and lean into the Southern roots of the dish, though they break down faster. Whichever you choose, keep the volume at 3 cups so the liquid ratio stays the same.

How do I know when the pork is ready to shred?

The pork should pull apart with light fork pressure and feel almost falling apart at the centre. If it still resists, it needs another 30 to 60 minutes on low. Pork tenderloin cooks faster than loin roast, so check tenderloin closer to the 6-hour mark.

Is there a way to make this stew spicier?

A second tablespoon of hot sauce stirred in after shredding adds noticeable heat without changing the cooking chemistry. Smoked paprika, around a teaspoon, brings warmth and a layer of smokiness that pairs well with slow cooker beef stew with tapioca flavour profiles. Crushed red pepper flakes sprinkled in during the last hour work if you prefer dry heat over vinegar heat.

What is the best way to store and reheat leftovers?

Refrigerated in an airtight container, this stew stays good for up to 4 days. Reheat on the hob over medium-low with a splash of chicken broth, since the beans absorb liquid overnight and the consistency thickens. You can also freeze individual portions for up to 3 months, which is the same approach that works well for slow cooker chicken chilli and other broth-based recipes.