Brunswick Stew
- 15m Prep Time
- 5h Cook Time
- 5h Ready In
A hearty Southern stew made with pulled pork, chicken, and a medley of vegetables in a smoky BBQ broth. This versatile dish can be made North Carolina or Georgia style, but it's always delicious.
Ingredients
- 1.42 L chicken broth
- 473 ml Slow Cooker BBQ Pulled Pork
- 473 ml chicken chopped, cooked
- 473 ml lima beans frozen or dry (if dry, soak overnight prior)
- 3 russet potatoes peeled and diced
- 1 can diced tomatoes in tomato juice
- 1 red onion diced
- 355 ml frozen peas and carrots
- 355 ml frozen okra
- 237 ml frozen corn
- 237 ml hickory BBQ sauce
- 3 clove garlic minced
- 29.6 ml Worcestershire sauce
- 12.3 ml seasoning salt
- 4.93 ml ground black pepper
- 2.46 ml ground cumin
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 193 mg
- Iron: 6.09 mg
- Magnesium: 156 mg
- Phosphorus: 390 mg
- Potassium: 1504 mg
- Zinc: 3.26 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.42 L chicken broth
- 473 ml Slow Cooker BBQ Pulled Pork
- 1 can diced tomatoes in tomato juice
- 355 ml frozen peas and carrots
- 355 ml frozen okra
- 237 ml frozen corn
- 237 ml hickory BBQ sauce
- 29.6 ml Worcestershire sauce
- 12.3 ml seasoning salt
- 4.93 ml ground black pepper
- 2.46 ml ground cumin
Prepare
- 473 ml chicken, chopped, cooked
- 473 ml lima beans, frozen or dry (if dry, soak overnight prior)
- 3 russet potatoes, peeled and diced
- Dice 1 red onion
- Mince 3 clove garlic
Let's Cook
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Step 1.
Add 6 cups chicken broth, 2 cups Slow Cooker BBQ Pulled Pork, 2 cups chopped cooked chicken, 2 cups frozen or dry lima beans (if dry, soak overnight prior), 3 medium russet potatoes peeled and diced, 1 (14-ounce) can diced tomatoes in tomato juice, 1 large red onion diced, 1½ cups frozen peas and carrots, 1½ cups frozen okra, 1 cup frozen corn, 1 cup hickory BBQ sauce, 3 garlic cloves minced, 2 tablespoons Worcestershire sauce, 2½ teaspoons seasoning salt, 1 teaspoon ground black pepper, and ½ teaspoon ground cumin to a 6-quart slow cooker. Stir until everything is well incorporated.
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Step 2.
Put the lid on the slow cooker and set the heat to low. Cook for 5 hours, then serve. Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days.