Easy Brunswick Stew

Oxmoor House
Easy Brunswick StewRecipe

Oxmoor House

The best part about this scrumptious dish is right in the name of the recipe–it's exceptionally easy to make. Just combine all of the ingredients, set your slow cooker for 8 hours, and serve this classic stew with a hunk crusty bread. This cook-out favorite can be made a day or so in advance of serving--the flavors grow more richly intense with time. If you refrigerate before serving, you can return the stew to your slow cooker and reheat, uncovered, over low heat--giving it an occasional stir--until warmed through.

9 servings (serving size: about 1 1/2 cups)


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4 cups frozen Southern-style hash brown potatoes, thawed
2 1/3 cups chopped onion
2 cups fat-free, lower-sodium chicken broth
1 1/2 cups frozen lima beans, thawed
1 1/4 cups chopped green bell pepper
1 cup frozen cut okra, thawed
1 cup barbecue sauce
1 cup chopped cooked chicken breast
1/2 cup chopped celery
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 pound pulled smoked pork, chopped
2 (8-ounce) cans no-salt-added tomato sauce
1 (15 1/4-ounce) can whole-kernel corn with sweet peppers, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained


1. Combine all ingredients in a 7-quart electric slow cooker. Cover and cook on HIGH for 8 hours.

Flavor Tip: Experiment with different types of barbecue sauce. Each is unique and will lend a slightly different flavor to the stew. Watch out for high-sodium sauces, though. Some sauces are loaded with too much salt.

Created date

October 2012

Nutritional Information

Calories 316
Caloriesfromfat 0.0 %
Fat 8.1 g
Satfat 2.9 g
Monofat 3.2 g
Polyfat 1.5 g
Protein 20.5 g
Carbohydrate 40.7 g
Fiber 5.2 g
Cholesterol 47 mg
Iron 2.8 mg
Sodium 649 mg
Calcium 53 mg