This homemade Brunswick Stew is one of those recipes that makes delicious leftovers shine repeatedly. I combine leftover pulled pork and shredded chicken with a rich, BBQ-infused broth to create the coziest one-pot meal. Everything comes together effortlessly on the stove, but if the crockpot is more your style, it’s perfect for that, too! This simple recipe is also great for meal prepping.
The classic Brunswick stew is a Southern recipe with a rich history and many variations. It has ties to both Georgia and Virginia, with its true origins still debated to this day. However, there’s one thing I do know for sure: this hearty stew is a seriously comforting dish that will warm you up from the inside out!
The Belly Full recipes for oven-baked chicken breast and pulled pork are RIDICULOUSLY good, meaning my easy Brunswick stew recipe had a 0% chance of failure. Hats off to Amy for making my job of putting dinner on the table this week so easy!! I used the leftovers from those recipes and added fire-roasted tomatoes, BBQ sauce, butter beans, corn, and simple pantry staples to create this soul-warming stew.
What’s in this Brunswick Stew recipe?
Here’s what you’ll need to make this Southern Brunswick stew. Scroll down to the recipe card below for the exact measurements.
- Baked Chicken Breast & Pulled Pork: I use leftover chicken breast and pulled pork, but you can also use store-bought rotisserie chicken or your favorite BBQ meats. You can even use just one type of meat and double the quantity. Shred them well before adding to the stew for maximum flavor and texture.
- Vidalia Onion: Infuses the stew with a rich, savory flavor. I love the Vidalia onion for its mild taste, but any sweet onion variety will work.
- Garlic: Another flavor powerhouse that adds depth and complexity.
- Olive Oil: For sautéing the onion and garlic.
- Hot Water & Chicken Bouillon: Mix these together to make an easy but flavorful broth for the stew. I use the Better Than Bouillon brand.
- Tomato Paste & Fire Roasted Tomatoes: This is a tomato-based stew, and these ingredients provide the perfect balance of acidity and sweetness. The fire-roasted tomatoes also add a smoky flavor that complements the leftover meats. I use the canned tomatoes and their juices.
- BBQ Sauce: I like Sweet Baby Ray’s Original BBQ sauce. You can use your favorite brand or make your own if you have a killer recipe (…like this homemade BBQ sauce recipe!)
- Butter Beans: These creamy beans help bulk up the stew and add a nice texture. Rinse them well to wash away any excess sodium.
- Worcestershire Sauce: Adds a tangy and savory flavor.
- Hot Sauce: I love Louisiana Hot Sauce for its flavor and heat level, but you can use your preferred hot sauce.
- Frozen Corn: I rinse the frozen corn under cold water to thaw slightly before using.
- Brown Sugar: Helps to balance the acidity of the tomatoes.
- Salt & Pepper: I sauté the onions with a little salt to help draw out moisture and enhance their flavor. You should also season the stew with salt and pepper to taste.
Variations to Try
I made this stew and added the chicken and pork at the very end so it would be meat-free for one of my family members, and it was equally good. So, if you don’t have any meaty leftovers, you can totally follow these directions and skip those more expensive and labor-intensive steps altogether! (If that’s your plan, I’d add another can of butter beans.) I’ve also seen some recipes with potatoes added, which would be a great idea.
Can I Make This Brunswick Stew Recipe in a Crockpot?
I tested this recipe for Brunswick stew both ways, and I’m happy to say you can successfully make it on the stovetop or in a crockpot. You’ll still need to cook the chicken and pulled pork separately, but once you have those proteins done, the directions are simple: Just add all the ingredients to your slow cooker and cook on low or 6 to 8 hours. That’s it!
The only thing I did notice is the beans can get a little mushy in the crockpot. If you don’t want your canned butter beans to completely fall apart and disintegrate, I recommend adding them just an hour or so before serving. In my experience, canned butter beans are less firm than other varieties of white beans. Alternatively, you could substitute frozen lima beans (they hold their shape better) and add them in with everything else.
Virginia vs. Georgia Brunswick Stew
Traditional Brunswick stew recipes were originally made with wild game (such as squirrel and rabbit), tomato broth, legumes, and various vegetables. But where this stew originated is still a topic of debate. Some say it was created in Georgia, while others claim Virginia as its birthplace. Each version is similar, but there are a few slight differences:
- Georgia Recipes: Often uses pulled pork as the protein and has a chunkier texture with distinct pieces of vegetables and meat (more akin to what I’m going for in my recipe.)
- Virginia Recipes: Typically includes chicken and has a smoother, slightly thicker consistency, as it’s often cooked for longer, and the beans disintegrate more during the cooking process.
But that said, every cook puts their own spin on the recipe, so you’ll find variations within each state, too!
Tips for Success
- Use leftover meat. The meat must be cooked anyway, so why not use up that leftover chicken or pulled pork from last night’s dinner? It adds extra flavor and saves me a ton of time!
- Add the whole can of diced tomatoes. I use the entire can, including the juice. It makes the stew more liquidy, and that’s a good thing! The broth is reduced to create a flavorful base.
- Don’t rush the cooking time. This stew doesn’t need to simmer for long on the stovetop, but it’s essential to give it around 25-35 minutes to cook and thicken. Tomato-based dishes can cook for a while (like on the stove or in a crockpot) because tomatoes contain a lot of water. It’ll slowly evaporate, concentrating the flavors and giving your stew a richer flavor.
- Consider your BBQ sauce. This choice will impact the final taste of your stew, so make sure you choose a sauce you love! My favorite is Sweet Baby Ray’s Original.
- Adjust the spice level. As written, this recipe was palatable for my 3-year-old, so it’s a good place to start if you’re feeding a picky crowd. Use as much or as little hot sauce as you like. I usually serve this stew with a bottle of hot sauce in the center of the table for those who want a little extra kick.
Serving Suggestions
Believe me when I say this stew is hearty and FILLING. I often serve it with a thick slice of brown sugar cornbread, popovers, or a buttery dinner roll to sop up all the delicious juices. You can also top it with some shredded cheddar cheese or a dollop of sour cream if that’s your thing!
Proper Storage
- Fridge. Portion any cooled, leftover homemade Brunswick stew into airtight containers and store in the fridge for 3-4 days.
- Freezer. Let the stew cool completely, then transfer it to a freezer-safe container or bag. I like to divide it into single servings so it can easily be reheated for a quick meal. It’ll last in the freezer for 2-3 months. Pop it in the fridge to thaw overnight before reheating. Just note the beans will be softer after being frozen.
- Reheat. Warm it back up on the stove or in the microwave, stirring occasionally until piping hot. If it gets too thick, add a splash of broth or water to thin it out.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Brunswick Stew
Ingredients
- 1 tablespoon olive oil
- 1 sweet Vidalia onion , diced
- 1/2 teaspoon salt
- 4 cloves garlic , minced
- 3 teaspoons chicken bouillon
- 3 cups hot water
- 2 tablespoons tomato paste
- 28 ounce can fire roasted diced tomatoes , undrained
- 1/2 cup BBQ sauce
- 1 can butter beans , rinsed and drained
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
- 2 cups frozen corn , rinsed
- 1 tablespoon brown sugar
- 1/2 teaspoon pepper
- 2 cups pulled pork (see note)
- 1 baked chicken breast , shredded
Instructions
- In a large stew pot, add 1 tablespoon olive oil, 1 diced Vidalia onion, and 1/2 teaspoon salt. Cook until glossy and slightly browned over medium-high heat, about 6 minutes.
- Add 4 cloves minced garlic and cook until fragrant, about 20 seconds.
- Whisk together 3 teaspoons chicken bouillon and 3 cups hot water. Then, whisk 2 tablespoons tomato paste into the broth. Deglaze the bottom of your stew pot with the cooked onion and garlic with the tomatoey chicken broth.
- Add the 28 ounce canned fire roasted diced tomatoes (with their juices), 1/2 cup BBQ sauce, 1 can rinsed butter beans, 2 tablespoons Worcestershire sauce, 1 teaspoon hot sauce, 2 cups rinsed frozen corn, 1 tablespoon brown sugar, and 1/2 teaspoon pepper. Let simmer for 10-15 minutes.
- Mix 2 cups pulled pork and 1 baked and shredded chicken breast into the stew.
- Let it simmer for another 15-20 minutes, stirring occasionally.
- Taste and adjust salt and pepper if needed.
