Brunswick Stew

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A hearty Southern stew loaded with tender shredded chicken, corn, lima beans, and fire-roasted tomatoes in a smoky, tangy broth. This easy one-pot meal comes together in under an hour with simple, affordable ingredients.

Prep Time10

Cook Time35

Total Time45

Course: Main Dish

Cuisine: American

Servings: servings

Author: Kristin Maxwell

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 1/4 teaspoon of red pepper flakes adds subtle warmth. Increase to 1/2 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

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