Prep Time
30 Mins
Cook Time
6 Hours
Yield
3 1/2 quarts

Brunswick stew is a hearty combination of chicken and vegetables. Bake a batch of cornbread so you can savor every last comforting drop.

How to Make It

Step 1

Bring 2 quarts water and chicken to a boil in a Dutch oven; reduce heat, and simmer 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.)

Step 2

Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven, reserving beans; add tomato to Dutch oven.

Step 3

Bring to a boil over medium-high heat; cook, stirring often, 40 minutes or until liquid is reduced by one-third.

Step 4

Skin, bone, and shred chicken. Mash reserved beans with a potato masher.

Step 5

Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.

Step 6

Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.

Ratings & Reviews

Gillyweed63's Review

pana47
October 30, 2011
I made this stew yesterday and slow cooked in my crock pot. Turned out wonderful. The only change I made was that I added some Tennessee BBQ sauce a friend gave me from Kingsport TN. Awesome addition. Will definitely make this again. Oh, I used splenda instead of real sugar too. Hubby never knew the difference.

pana47's Review

Gillyweed63
January 27, 2009
Excellent! I'll make a half recipe this weekend for a small Super Bowl gathering. First a few alterations I've discovered that I will stick with. When the large (3 - 4 lb) packages of boneless skinless chicken thighs are on sale, I use it. I also pulse the canned lima beans in the food processor. Both are time savers. Then I dump everything into the slow cooker up to the canned creamed corn, butter and sugar (we serve the hot sauce as a condiment) and cook on slow for 6 hours. Then add the corn, butter, S & P and sugar to taste, and cook for another 2 hours or so. I also have added a pint of Carolina BBQ pork at this point. Warning - this recipe makes a powerful lot of stew... enough to feed 12 hungry adults. I've also halved it and it still made enough for 4 adults with leftovers. As with most good slow cooker recipes, this recipe is labor intensive at the beginning. But well worth the efforts. It always -- always -- gets rave reviews and requests for the recipe. It's a keeper!