Easy Slow Cooker Brunswick Stew

This is one of those slow cooker recipes that tastes better the second day!  My Slow Cooker Brunswick stew is great to make on a weekend or a day when you’re at home because you add some of the ingredients after it has been cooking for a few hours.

Easy and Delicious Slow Cooker Brunswick Stew

Easy and Delicious Slow Cooker Brunswick Stew

If you’ve never had Brunswick stew, you probably don’t live in the south!   It’s a popular side dish at barbecue restaurants around Atlanta but we eat it as a main course at our house.  I always make it with Carolina Style Barbecue Sauce; it’s got more vinegar and mustard and less tang and sugar than Kansas City style Sauce.  Williamson Brothers Barbecue in Marietta, Georgia has a GREAT one!

Slow Cooker Brunswick Stew is best using this sauce

Carolina Style Barbecue Sauce

You could also make your own barbecue sauce.   Click here for a   Food Network Barbecue sauce recipe.

I tried this out a few different ways because I wanted to come up with a Slow Cooker Brunswick Stew that started with raw pork and chicken, not already cooked meat as most recipes I’ve seen call for.   To me, if you’re going to slow cook a dish for 6 or more hours, you shouldn’t need to pre-cook it too, right?    After two tries, I found to get that shredded consistency you need to start with around inch-sized chunks of pork loin and chicken thighs that are cut in half or fourths.  I also tried this without cutting anything up. The chicken was fine but the pork was slightly dry and hard to shred.  NOTE:  Please don’t use Pork Tenderloin in this recipe, just good old Pork Loin. It’s less expensive and works better in a slow cooker. 

You could also make this Slow Cooker Brunswick Stew with a rotisserie chicken and some leftover pork barbecue.

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Easy Slow Cooker Brunswick Stew

Rating: 51

Prep Time: 15 minutes

Cook Time: 6 hours

Yield: About 15 servings

Serving Size: A little over a cup

Easy Slow Cooker Brunswick Stew

This Slow Cooker Brunswick Stew recipe easy and affordable. This recipe will fill up a five quart slow cooker. Serve with cornbread!


  • 2 to 2 1/2 pounds boneless skinless chicken thighs or other boneless parts.
  • 2 to 2 1/2 pounds pork loin. (If you buy a big pork loin, cut it in half and freeze the other half)
  • 1 Cup Carolina Style Barbecue Sauce
  • 1/2 Cup Ketchup
  • 1/4 to 1/2 Cup Worcestershire Sauce
  • 2 14 oz. cans diced tomatoes (3 cans would be okay too)
  • 2 Cups Frozen White Shoepeg Corn (Usually comes in a 24 oz bag)
  • 2 Cups Frozen Baby Lima Beans
  • 1 Can Cream Style Corn
  • 15 oz Frozen Hash Brown Potatoes (They normally come in 3 oz bags) Optional!
  • Salt, Pepper and Hot Sauce to Taste


  • Spray a 5 or 5 Quart Slow Cooker with Non Stick Spray
  • Cut chicken and pork into 1 to 2 inch chunks, add to slow cooker.
  • Add Barbecue Sauce, Ketchup, Worcestershire Sauce and tomatoes.
  • Cook on high for 3 to 4 hours until meat is tender enough to shred with two forks.
  • Shred meat, add corn, lima beans and hash browns.
  • Add salt and pepper to taste along with hot sauce and more barbecue or Worcestershire Sauce if desired.
  • Cook an additional 2 to 4 hours on high.