Introduction

Oh, Brunswick Stew! Just saying the name brings back such warm, fuzzy feelings, doesn’t it? I remember my grandmother making a version of this on chilly autumn afternoons, the smell wafting through the house and promising something hearty and comforting. It’s the kind of meal that just wraps you up like a cozy blanket. And guess what? You can recreate that magic with minimal effort, thanks to this incredibly simple Crockpot Brunswick Stew recipe. Seriously, you’re going to be amazed at how something so delicious can be so darn easy!

Why You’ll Love This Recipe

Fast: “Set it and forget it” is the name of the game here!
Easy: Minimal chopping, minimal fuss. Anyone can make this!
Giftable: Makes a big batch, perfect for sharing with neighbors or friends.
Crowd-pleasing: Even picky eaters will devour this hearty, flavorful stew.

Ingredients

Gathering your ingredients is almost as easy as making the stew itself! Here’s what you’ll need:

1 lb boneless, skinless chicken breasts: These will become tender and flavorful as they slow cook.
1 lb pulled pork: Store-bought is perfectly fine, or you can use your favorite homemade recipe! This adds a wonderful depth of flavor.
1 (14.5 oz) can diced tomatoes: Don’t drain them! The juice adds liquid and a lovely tomatoey base.
1 cup BBQ sauce: Use your go-to favorite! This is where a lot of the magic happens.
2 cups frozen corn: No need to thaw! It’ll cook right in the slow cooker.
1 onion, chopped: A little bit of onion adds that essential aromatic foundation.

How to Make It

Get ready for the easiest cooking adventure you’ve had in a while! Let’s dive in:

Combine everything: Grab your slow cooker. Dump in the chicken breasts, the pulled pork, the can of diced tomatoes (undrained!), the BBQ sauce, the frozen corn, and the chopped onion. Yes, it’s really that simple!
Cook it low and slow (or fast and high!): Put the lid on your slow cooker. Now you have two options:
- Low: Cook on the LOW setting for 6-8 hours. This is my preferred method for the most tender results.
- High: If you’re short on time, you can cook on the HIGH setting for 3-4 hours. It will still be delicious!
Shred and stir: Once the cooking time is up, carefully remove the chicken breasts from the slow cooker. They should be super tender! Use two forks to shred them right in the pot (or on a cutting board if it’s easier). Then, just stir all that shredded chicken back into the stew.
Serve and savor: Ladle that glorious Brunswick Stew into bowls. It’s best served hot and ready to warm you from the inside out!

Substitutions & Additions

This recipe is fantastic as is, but you know I love a good tweak! Here are some ideas to make it your own:

Swap the chicken: Boneless, skinless chicken thighs work wonderfully here too for extra richness.
Add veggies: Feel free to toss in a can of drained and rinsed butter beans or lima beans for extra heartiness. A diced bell pepper or a few diced carrots can also be added with the other ingredients.
Spice it up: If you like a little kick, add a pinch of red pepper flakes or a dash of hot sauce to the mix.
Make it saucier: If you prefer a thinner stew, add a little chicken broth or even a splash more BBQ sauce.

Tips for Success

Here are a few little tricks I’ve learned along the way to ensure your Brunswick Stew is an absolute triumph:

Don’t overcook: While slow cookers are forgiving, overcooking can sometimes make the chicken a little dry before shredding. Keep an eye on it, especially if you’re using the high setting.
Use quality BBQ sauce: Since BBQ sauce is a key flavor component, pick one you genuinely love.
Prep ahead: Chop your onion the day before and store it in an airtight container in the fridge. It’s one less step when you’re ready to assemble!
Taste and adjust: Before serving, give your stew a taste. Does it need a little more salt? A touch more BBQ sauce? Adjust to your liking!

How to Store It

Leftovers are a gift in themselves! This Brunswick Stew stores beautifully:

In the refrigerator: Let the stew cool completely, then transfer it to an airtight container. It will keep well in the fridge for 3-4 days. The flavors actually meld even more overnight, making leftovers even tastier!
In the freezer: For longer storage, ladle cooled stew into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

Q: Can I use raw chicken pieces instead of whole breasts?
A: Absolutely! You can use 1 lb of boneless, skinless chicken thighs or even diced chicken breast. Just make sure to shred or dice them once cooked. They should cook just as well in the slow cooker.

Q: What can I serve with Brunswick Stew?
A: This stew is hearty enough to be a meal on its own, but it’s also wonderful served with cornbread, crusty bread for dipping, or a simple side salad.

Q: My stew seems a little thin. What can I do?
A: If you prefer a thicker stew, you can do one of two things: either remove about half a cup of the liquid and whisk in a tablespoon of cornstarch, then stir it back into the pot and let it simmer for a few minutes until thickened, or simply cook it uncovered on the stovetop for a bit to let some of the liquid evaporate.

I hope you give this incredibly easy Crockpot Brunswick Stew a try! It’s the perfect meal for busy days when you want maximum flavor with minimum effort. Happy cooking!

Easiest Crockpot Brunswick Stew

This incredibly simple Crockpot Brunswick Stew recipe is perfect for busy weeknights, offering a hearty and comforting meal with minimal effort. "Set it and forget it" cooking makes it fast and easy, and the generous batch is perfect for sharing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Servings 6

Equipment

Slow Cooker
Forks for shredding chicken

Ingredients

Main ingredients

1 lb boneless, skinless chicken breasts
1 lb pulled pork Store-bought or homemade
1 (14.5 oz) can diced tomatoes Do not drain
1 cup BBQ sauce Use your favorite
2 cups frozen corn No need to thaw
1 onion chopped

Instructions

Combine everything in your slow cooker: chicken breasts, pulled pork, undrained diced tomatoes, BBQ sauce, frozen corn, and chopped onion.
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Carefully remove chicken breasts from the slow cooker. Shred them using two forks, either in the pot or on a cutting board.
Stir the shredded chicken back into the stew.
Ladle into bowls and serve hot.

Notes

For a thicker stew, you can remove about half a cup of liquid, whisk in a tablespoon of cornstarch, and stir it back into the pot to simmer until thickened. Alternatively, cook uncovered on the stovetop to reduce liquid.