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Brunswick stew is a hearty Southern classic loaded with chicken, corn, lima beans, and tomatoes in a smoky, tangy broth. This easy version comes together in under an hour with simple ingredients, but it tastes like it’s been simmering all day. It’s the kind of warm, filling meal that’s perfect for chilly nights, game day, or anytime you want a bowl of something seriously comforting.
If you love a good one-pot comfort meal, try this Chicken Tortilla Soup or White Chicken Chili. You’ll also find more favorites in our Soups and Stews collection.
3 Things That Set This Stew Apart
- Choose your BBQ sauce carefully. It makes a real difference here. Look for a vinegar-forward or balanced sauce like Stubb’s Original. Avoid anything labeled “honey” or heavily sweetened, as brands like Sweet Baby Ray’s can push the stew too sweet. Compare labels for sugar content if you’re unsure.
- Pick a waxy potato that holds its shape. Baby red potatoes or Yukon Golds work best because they keep their texture as the stew simmers. Russets will break down and turn the broth starchy, so if that’s what you have, peel them first and expect a thicker, less chunky stew.
- Use a rotisserie chicken for the easiest route. This recipe calls for pre-cooked, shredded chicken. A store-bought rotisserie chicken is the fastest way to get there and adds great flavor. Leftover grilled or baked chicken works well too.
RECIPE WALK-THROUGH
How To Make Brunswick Stew
See the recipe card below for full, detailed instructions
If you’ve never had it, think of this Brunswick Stew Recipe as a thick, chunky, stick-to-your-ribs stew with a barbecue twist. It’s budget-friendly, flexible on the protein, and perfect for chilly nights, game day, or anytime you want a one-pot meal that feeds a crowd without a lot of work.
Step 1: Build the Flavor Base
Heat oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it softens. Stir in the garlic, smoked paprika, and red pepper flakes, and cook for another 30 seconds until you can smell the spices.
- Red pepper flakes give a gentle warmth, not a lot of heat. If you want more spice, use up to half a teaspoon.
Step 2: Add Vegetables and Broth
Pour in the fire-roasted diced tomatoes and stir, scraping up any browned bits from the bottom of the pot. Add the potatoes, corn, and lima beans, then pour in the chicken broth.
- Some folks will tell you potatoes don’t belong in Brunswick stew. We respectfully disagree. They add body, make the stew heartier, and soak up all that smoky flavor.
Bring everything to a simmer and cook partially covered for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
- Leaving the lid slightly ajar lets some liquid evaporate so the stew concentrates in flavor while still keeping enough broth.
Step 3: Add Chicken and Simmer
Stir in the cooked shredded chicken and BBQ sauce. Let it simmer for another 10 to 15 minutes, stirring occasionally, until the stew thickens a bit.
You want the stew to be thick and chunky, not watery. The broth should lightly coat the back of a spoon.
If the stew is too thick, add a little more broth, one splash at a time.
If you want the stew thicker, simmer it uncovered for a few more minutes, or mash some potato pieces against the side of the pot and stir them in.
- For a more traditional Brunswick stew, add 1 cup of pulled pork along with the chicken. It adds smoky depth and a second layer of richness
Step 4: Season and Serve
Taste the stew and add salt and black pepper as needed. Serve it hot, and add fresh parsley on top if you like a bit of color.
What to Serve with Brunswick Stew
- Breads: Cornbread is a classic pairing; try it with my Sour Cream Cornbread or Sour Cream Cornbread Muffins. Homemade Biscuits are another great option, perfect for dunking in the stew.
- Rice: For a heartier meal, serving over rice works well. Check out my Rice Pilaf or Seasoned Rice with Garlic and Herbs.
- Salad: Something crispy like coleslaw or a green salad balances out the rich, smoky stew.
- Toppings: The tangy crunch of pickles or pickled onions goes surprisingly well with BBQ flavors.
Storage Tips
Storage, Freezing, Make Ahead
- Storage: Refrigerate the stew in an airtight container for up to 5 days. It often tastes even better the next day as the flavors meld.
- Reheating: Warm the stew gently on the stovetop over medium-low heat, stirring occasionally. You can also use the microwave in 30-second bursts.
The stew will thicken as it sits, since the potatoes soak up the broth. If you prefer, you can keep some extra broth on hand to thin it out when you reheat. - Freezing: Let the stew cool completely, then freeze it in freezer-safe containers or bags for up to 3 months. Be sure to leave a little space for it to expand.
- Make Ahead: This is a great make-ahead meal for busy weeks or potlucks. Make the full batch, refrigerate, and reheat when ready.
Frequently Asked Questions
Can you make Brunswick stew in a slow cooker?
Yes. Sauté onion, garlic, and spices first for the best flavor, then add everything except the chicken to the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours, then stir in shredded chicken for the last 30 minutes.
Do potatoes belong in Brunswick stew?
It depends on who you ask. Some recipes leave out potatoes, but many include them. In this Brunswick stew, potatoes add body, make it more filling, and help create a thicker texture.
How do I thicken Brunswick stew?
Simmer the stew uncovered a bit longer, mash some potatoes into the broth, or add one or two tablespoons of tomato paste to thicken it. I’d avoid using flour or cornstarch, as they can mute the smoky, tangy flavor.
Can I use other proteins besides chicken?
Absolutely. Brunswick stew is known for being flexible. Pulled pork, shredded beef, turkey, or a mix of proteins all work well, especially if you want a more traditional Southern flavor.
More Comforting Soup & Stews
- Simple Beef Stew Recipe
- Slow Cooker Chicken Stew
- Cheeseburger Soup
- Italian Wedding Soup
- Italian Bean Soup
Brunswick Stew
Ingredients
- 1 tablespoon neutral oil (vegetable, canola, or avocado)
- 1 medium onion diced (about 1½ cups)
- 2 cloves garlic pressed or minced
- 1 teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1½ cups baby red potatoes quartered (about 1-inch pieces)
- 1 cup frozen or canned corn drained if canned
- 1 cup frozen or canned lima beans drained if canned
- 3 cups low sodium chicken broth
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 tablespoons BBQ sauce (see note)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté the aromatics. Heat oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic, smoked paprika, and crushed red pepper flakes. Stir and cook for 30 seconds until fragrant.
- Build the stew base. Add the fire-roasted diced tomatoes and stir, scraping up any browned bits from the bottom of the pot. Add the potatoes, corn, and lima beans. Pour in the chicken broth and stir to combine.
- Simmer the vegetables. Bring to a simmer, then partially cover and cook for 15-20 minutes, until the potatoes are fork-tender.
- Add chicken and finish. Stir in the shredded chicken and BBQ sauce. Simmer uncovered for 10-15 minutes, stirring occasionally, until the stew thickens slightly. The broth should coat the back of a spoon.
- Season and serve. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley if desired.
Notes
- BBQ sauce matters. Use a vinegar-forward or balanced BBQ sauce like Stubb’s Original. Avoid heavily sweetened sauces (anything labeled “honey” or brands like Sweet Baby Ray’s), as they can make the stew too sweet. Compare sugar content on labels if unsure.
- Rotisserie chicken is the easiest option. One store-bought rotisserie chicken yields about 3 cups of shredded meat, which is more than enough. Leftover grilled, baked, or poached chicken works too.
- For a more traditional stew, add pulled pork. Stir in 1 cup of pulled pork along with the chicken in Step 4 for a richer, smokier version with two proteins.
- Choose waxy potatoes. Baby red potatoes or Yukon Golds hold their shape best. Russets will break down and make the broth starchy. If using russets, peel them first.
- Taste before you salt. Canned tomatoes, broth, and BBQ sauce all contribute sodium. Season at the end after everything has simmered together.
- Fire-roasted tomatoes are preferred. They add subtle smokiness that pairs well with the BBQ sauce. Regular canned diced tomatoes work if that’s what you have.
- Adjust the heat to your preference. The ¼ teaspoon of red pepper flakes adds subtle warmth. Increase to ½ teaspoon or add a dash of hot sauce for more kick.
- Lima bean swap. Not a lima bean fan? Use shelled edamame, white beans, or butter beans instead.
- Storage. Refrigerate leftovers in an airtight container for up to 5 days. The stew often tastes even better the next day.
- Freezing. Cool completely, then freeze in airtight containers for up to 3 months. Add a splash of broth when reheating, as the stew thickens as it sits.
- Reheating. Warm on the stovetop over medium-low heat, stirring occasionally. Microwave works too, in 30-second increments.
- Slow cooker option. Sauté the onion and garlic on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the shredded chicken in the last 30 minutes.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
