Photo: Lee Harrelson; Styling: Jan Gautro
3 1/2 quarts

Brunswick stew is a hearty, Southern-style stew that's packed full of meat and veggies and has a slightly sweet flavor from either chili sauce or ketchup. The original Brunswick stew was made with squirrel meat, but this slow-cooker version features shredded chicken.

How to Make It

Step 1

Place onion in a 4-quart slow cooker; place chicken over onion. Add corn and remaining ingredients.

Step 2

Cook, covered, at HIGH 5 hours or until chicken is tender. Remove chicken; shred and return to stew.

Ratings & Reviews

annied528's Review

January 27, 2009
very good and perfect for cold weather.

lindsey0927's Review

October 22, 2009
I simply adore this recipe!! I made this years ago and have never forgotten it's amazing and unique taste! Just made it again for the first time tonight and it's just as I remembered! So easy to make- you can't add too many onions or chicken breasts! I just fill the crock pot:) I also add ketchup at the end- for extra tang:) It's amazing! You will love it!

manibe's Review

December 17, 2011
My mom made this recipe in the 90's and I never forgot it! It's the best Brunswick stew I have ever had. And great for a cold winter's day!

AletaU1's Review

June 12, 2012
I just made this last night for today, knowing it was going to be rainy today. IT'S GREAT!!! I had this soup at someone's house, and liked it a lot-though I actually didn't expect to (I wasn't sure how spicy it was going to be, and never had tomato products in a chicken soup). The other version I had was actually a recipe out of Cooking Light's Slow Cooker cookbook. This recipe is very similar. Since I did this last night & not have time for a slow cooker, I sauteed the chicken and onions in the butter and in some cooking spray, then added the other ingredients. It's delicious!!