This classic Southern Brunswick Stew is a hearty, flavorful one-pot meal made with chicken, lima beans, corn, and potatoes simmered in a rich barbecue tomato broth. The perfect comfort food for cool weather.
Brunswick Stew
Hearty, smoky, and deeply comforting, Brunswick Stew is Southern comfort food at its finest. Packed with tender chicken, creamy lima beans, sweet corn, and potatoes simmered in a rich tomato-barbecue broth, it’s the kind of cozy, stick-to-your-ribs meal that warms you from the inside out.
Traditionally made with whatever meat was on hand, Brunswick Stew has evolved into a beloved one-pot classic found at barbecues and family gatherings across the South. Whether you’re craving a soul-warming dinner on a chilly evening or want to stretch a roast chicken into something special, this recipe delivers big flavor and old-fashioned charm.
Why You’ll Love This Recipe
- True Southern flavor. The tang of barbecue sauce, the sweetness of corn, and the richness of slow-simmered chicken broth give this stew that signature down-home taste.
- Feeds a crowd. This big-batch stew is perfect for potlucks, tailgates, and Sunday suppers.
- Budget-friendly comfort. Made mostly from pantry staples, this recipe turns simple ingredients into something extraordinary.
- Freezer-friendly. Brunswick Stew tastes even better the next day and freezes beautifully for easy future meals.
- Customizable. Chicken is classic, but you can easily swap in pulled pork, leftover turkey, or even smoked sausage.
Origin of Brunswick Stew
The exact origin of Brunswick Stew has long been a friendly debate between Brunswick, Georgia and Brunswick County, Virginia, both claiming to be the birthplace of this hearty dish.
The Virginia version dates back to the early 1800s, said to have been made by a camp cook who stewed wild game, corn, and vegetables over an open fire. In Georgia, locals insist their version came first, using smoked pork and chicken cooked in big iron pots at community gatherings.
No matter which story you believe, Brunswick Stew remains a cherished Southern tradition, celebrated for bringing people together around a big pot of slow-simmered comfort.
Tips & Variations for the Best Brunswick Stew
- Stir often. This stew is thick and hearty, and stirring keeps it from sticking to the bottom.
- Make it ahead. Like chili, Brunswick Stew tastes even better the next day after the flavors meld.
- Classic Combo: Mix chicken and pork for a more traditional Georgia-style Brunswick Stew.
- Spicy Kick: Add extra hot sauce or a pinch of cayenne for heat.
- Shortcut Version: Use rotisserie chicken about 5 cups and store-bought broth to save time.
- Vegetable-Heavy: Stir in okra or peas for extra Southern charm.
- Refrigerate: Store in an airtight container in the refrigerator forup to 4 days.
- Freeze: Freeze up to 3 months; thaw overnight in the fridge and reheat gently on the stove.
Serving Suggestions
We love serving Brunswick Stew with warm buttermilk biscuits or a big slice of cornbread to soak up every bit of that smoky, flavorful broth. If you’re planning a full Southern-style spread, a crisp coleslaw or creamy potato salad makes the perfect cool, crunchy contrast.
It also goes well with dishes that soak up all that savory broth, like mashed potatoes or quinoa.
More Soup and Stew Recipes You'll Love
- Crockpot Southwest Chicken Chili - Creamy, hearty, and full of Tex-Mex flavor with tender chicken, black beans, corn, and a touch of spice.
- Slow Cooker Irish Beef Stew - A rich, savory stew with tender beef, potatoes, and carrots simmered in a flavorful Guinness-infused broth.
- Chicken Gnocchi Soup - Creamy, comforting soup loaded with pillowy gnocchi, tender chicken, and fresh spinach in a rich, flavorful broth.
- Creamy Tomato Basil Soup - Smooth and velvety tomato soup blended with fresh basil and cream for the perfect cozy classic.
- Jalapeno Popper Soup - A bold, creamy soup with smoky bacon, cheese, chicken, and a little kick of heat from fresh jalapeños.
Brunswick Stew Video
Brunswick Stew
Ingredients
Chicken Broth
- 2 quarts water (8 cups)
- 1 whole frying or roasting chicken about 3½ pounds
- 2 bay leaves
- 5 sprigs fresh thyme
- 6 stems fresh parsley
- 2 ribs celery quartered
- 1 medium onion peeled, ends cut off, and cut into wedges
- ½ teaspoon salt
- ½ teaspoon whole black peppercorns
Stew
- 2 cans (15 ounces each) baby lima beans undrained
- 2 cans (28 ounces each) diced tomatoes undrained
- 1 package (12 ounces) frozen baby lima beans
- 3 medium potatoes peeled and diced
- 1 large sweet onion diced
- 2 cans (15 ounces each) cream-style corn
- ¾ cup barbecue sauce
- 1 tablespoon tomato paste
- 2 tablespoons sugar
- ¼ cup butter
- ½ teaspoon garlic powder
- 1 teaspoon salt plus more to taste
- 1 teaspoon black pepper
- 2 teaspoons hot sauce
Instructions
Broth
- Add the chicken to a large pot along with water, bay leaves, thyme, parsley, celery, onion, and peppercorns.
- Simmer, uncovered, until the chicken is cooked through and tender – approximately 1½ hours.
- When tender, set the chicken aside until cool enough to handle.
- Remove and discard the bones and skin from the chicken. Shred the chicken meat, and set aside.
Stew
- Strain remaining liquid over a fine mesh strainer into a bowl to remove herbs and debris. Measure 3 cups to return to the pot.
- Strain the canned lima beans into a strainer over the pot with broth. Add only the bean liquid to the pot. Set beans aside for later use.
- Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by ⅓.
- Mash reserved canned beans with a potato masher.
- Add mashed and frozen beans, chicken, potatoes, and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes.
- Stir in corn and remaining ingredients.
- Cook over low heat, stirring often, for 1 additional hour.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in the microwave or on the stovetop.
- Freezer Directions: This recipe can be frozen before or after slow cooking. To cook or serve, thaw overnight in the refrigerator before cooking or reheating.
Nutrition
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