Southern Style Brunswick Stew Crock Pot Recipes

SLOW COOKER BRUNSWICK STEW

Steps:

• Combine chicken broth, pulled pork, mixed vegetables, tomatoes, potatoes, pepper, and Worcestershire sauce in a 4-quart slow cooker.
• Cook until flavors are well combined, about 2 hours on High or 4 hours on Low; the longer the stew cooks, the better the ingredients blend together.

INSTANT POT® BRUNSWICK STEW

Steps:

• Combine tomatoes, potatoes, chicken broth, onion, Worcestershire sauce, vinegar, ketchup, and red pepper flakes in the pot of a multi-functional pressure cooker (such as Instant Pot®). Lay chicken breasts on top; add seasoned salt, thyme, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Remove chicken from pot and set on a plate to cool. Place corn, lima beans, and okra into the pot and stir to combine.
• Remove skin from chicken, shred the meat off the bones, and return to the pot. Add pork. Seal cooker; select low pressure and cook until vegetables are heated through, about 15 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

BUSY DAY BRUNSWICK STEW (CROCK POT)

Steps:

• 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.
• 2. Remove the meat to a slow cooker set on high.
• 3. In the same skillet, cook onion in the salt pork (chopped fine) until salt pork is turning crispy and onion is golden brown.
• 4. Put this into the slow cooker.
• 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.
• 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.
• 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.
• 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.

SOUTHERN BBQ PORK BRUNSWICK STEW

Steps:

• Cut the bacon into a pot and sauté until softened. Add the onion, bell pepper and celery and sauté until tender, about 5 minutes.
• Add stewed tomatoes, bring to a boil, reduce heat and simmer for 10 minutes. Add the chicken broth and potatoes, bring back up to a boil, reduce heat, cover and simmer for 20 minutes.
• To that add the corn, lima beans, barbecued pork, barbecue sauce and hot sauce. Simmer until everything is heated through. Taste and season with salt and pepper as needed.
• Serve with cornbread, a side of coleslaw and some southern iced tea and you have one mighty fine southern meal.

SMOKY MOUNTAIN BRUNSWICK STEW

Steps:

• Sprinkle chicken with salt and paprika. Melt butter with oil in a large Dutch oven over medium-high heat; add chicken, and cook, turning occasionally, 6 minutes or until browned on all sides. Remove chicken, reserving drippings in Dutch oven. Skin and bone chicken. Cut meat into bite-size pieces.
• Add onion and green pepper to reserved drippings in Dutch oven; sauté until tender. Add chicken, chicken broth, next 4 ingredients, and 1 cup water; partially cover, and bring to a boil over medium-high heat. Add corn and next 3 ingredients; cover, reduce heat to low, and simmer 30 minutes.

BRUNSWICK STEW

Steps:

• Rinse the fryer under cold running water.
• Place fryer in large stock pot and cover with water about 6 inches over chicken.
• Bring to a boil, reduce heat to medium and let chicken cook for one hour.
• Remove cooked chicken from pot, set aside to cool.
• Place the frozen baby lima beans and frozen corn in a colander. Rinse well.
• Add the beans and corn to a large stock pot.
• Wash, peel and cut up the potatoes, add to the beans and corn.
• Add enough water to cover the vegetables by about 2 inches.
• Cook over medium heat, stirring often, until vegetables are tender. About one hour.
• While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.
• Shred chicken into small pieces.
• When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.
• Add tomato sauce.
• Add apple cider vinegar
• Add brown sugar.
• Add black pepper
• Add salt.
• Add butter.
• Add Texas Pete Hot Sauce.
• Add tomato paste.
• Add Worcestershire Sauce.
• Stir well.
• Add chicken to the stew.
• Add pork barbecue to stew.
• Add Ketchup. Stir well.
• Return to stove top and simmer on medium, stirring often, until warm, prior to serving.
• Stock or liquid from vegetables may be added if needed to obtain desired consistency.
• Serve warm and Enjoy!

SOUTHERN STYLE BRUNSWICK STEW - CROCK POT

Steps:

• Cook chicken and remove bones.
• Put the remaining ingredients in the crock pot in the order listed and cook for 4-6 hours on high.
• Before serving, remove bay leaf.
• Stir before serving.

SLOW COOKER CHICKEN BRUNSWICK STEW

Steps:

• Place chopped onion in a 4-qt. slow cooker. Cut each chicken breast in half and place over onion.
• Add corn and remaining ingredients. Cook on high for 4 hours or until chicken is tender. Remove chicken, shred with a fork, and return the meat back to the stew. Enjoy!
• A lot of times I will cook a whole chicken and assemble the stew as directed, using the already cooked meat. If you try this, reduce the heat to low and just let it simmer in the crock pot for a couple of hours.

SOUTHERN BRUNSWICK STEW

Steps:

• Gather the ingredients.
• Place all of the ingredients in a stockpot or Dutch oven.
• Place the pan over high heat and bring to a boil.
• Reduce the heat to low and cover the pan; simmer until hot and bubbly, about 30 minutes.
• Taste the stew and adjust the seasonings with more salt, pepper, and hot sauce as needed.
• Serve and enjoy.

BRUNSWICK STEW - CROCK POT VERSION

Steps:

• Mix all ingredients in a large crock-pot. Cook on low for 8 hours. Serve hot with saltines.

SLOW COOKER BRUNSWICK STEW

Steps:

• To prepare in a slow cooker: Heat the oil in a skillet over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Transfer to a slow cooker. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the cooker, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Turn the cooker on high and cook for 4 hours, or cook on low for 8 hours. Taste and adjust for seasoning with salt and pepper.
• To prepare on the stove: Heat the oil in a large heavy-duty pot over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the pot, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to simmer and cook uncovered, stirring often, until the potatoes and butterbeans are tender and the mixture is thick, about 45 minutes. Taste and adjust for seasoning with salt and pepper.