busy day brunswick stew (crock pot)

★★★★★ 5
By Susan Feliciano
from Oak Ridge, TN

Brunswick stew was a specialty of my father's, and his recipe was his mother's which dated back to her grandmother way before the Civil War. The original started out: "Skin a squirrel, rabbit, or get a good chicken if no game is available ..." Actually, my father had traced our ancestry all the way back to before the first Alstons came to America in the 1600's. So the Brunswick Stew recipe was definitely Colonial. I have adapted it to crockpot cooking. And like my father, I always believe it tastes better reheated on the second day.

Blue Ribbon Recipe

Brunswick stew is extremely popular in the South and supposedly dates back to the 1800's. It's basically a vegetable soup with meat and everyone has their own twist on the recipe. We absolutely loved Susan's savory and hearty recipe. Every bite is full of shredded chicken, bits of salted pork, corn, and potatoes. When you add the little tang of the tomatoes and spice from the pepper, you have a well-rounded stew that is sure to bring warmth and comfort to the dinner table.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 10
prep time 30 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For busy day brunswick stew (crock pot)

  • 3 lb
    rabbit or chicken pieces, cut up, skin removed
  • 3 Tbsp
    shortening or lard (I use olive oil)
  • 1 lg
    onion, sliced
  • 4 oz
    salt pork, fat back or thick bacon
  • 3 c
    chicken stock
  • 2 can
    diced or stewed tomatoes with juice
  • 1 can
    green lima beans
  • 1 can
    white shoepeg corn
  • 1 lg
    potato, peeled and cubed
  • 8 oz
    tomato sauce or puree (optional)
  • lots of black pepper
  • 1 tsp
    (or more) crushed dried red pepper
  • 1/4 c
    cider vinegar
  • salt, to taste

How To Make busy day brunswick stew (crock pot)

  • Browning chicken in a skillet.
    1
    In a heavy skillet, heat shortening or oil and brown the rabbit or chicken pieces very well, until they are turning golden brown on the outside.
  • Adding seared meat to slow cooker.
    2
    Remove the meat to a slow cooker set on high.
  • Sauteeing onions and salt pork in a skillet.
    3
    In the same skillet, cook onion in the salt pork (chopped fine) until salt pork is turning crispy and onion is golden brown.
  • Salt pork and onion added to slow cooker.
    4
    Put this into the slow cooker.
  • Adding chicken stock, tomatoes with juice, lima beans, corn, potatoes, and tomato sauce.
    5
    Add the chicken stock, tomatoes with juice, lima beans, corn, potatoes, and tomato sauce (if desired) to the slow cooker. Add water if necessary to fill slow cooker at least 3/4 full. Cook on high power, covered, for about 1-2 hours, then turn to low and cook 6 or more hours stirring ocassionally. NOTE: Tomato sauce is not traditional in this recipe, but can be added if you like a stronger tomato flavor.
  • Shredding the chicken.
    6
    Remove the chicken pieces from the Crock Pot. Take the pieces off the bone, shred with a fork and return to the Crock Pot.
  • Adding vinegar, salt, and pepper.
    7
    One hour before serving, stir in black and red peppers to taste, cider vinegar, and salt to taste. Heat through to blend flavors. May heat about an hour or longer if desired. This is good now, but really better heated up the next day.
  • Soup simmering in the slow cooker.
    8
    NOTE: I sometimes make this using pre-cooked leftover chicken meat from a rotisserie chicken or another source. Use at least 3-4 cups of meat, and omit the shortening/browning stage. Just put the meat in the slow cooker. Proceed with browning the salt pork. Some cooks will put about 1/2 pound of cooked crumbled sausage in, too. It really depends on what you have on hand. Sometimes they add okra, but my father always said okra makes it Gumbo, not Brunswick Stew.
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