North Carolina Style Brunswick Stew

Total Time

Prep: 20 min. Cook: 240 min.

Makes

8 servings

Updated: Apr. 05, 2024

The origin of Brunswick Stew is highly debated - some say Virginia and some say Georgia, but my husband and I fell in love with Brunswick Stew while living in North Carolina. Now that we live in Tennessee, we wanted to be able to have it without making a several hour trip to North Carolina. Using the crock pot to make this hearty stew makes it so easy and this stew is now my family's favorite. Serve with some cornbread and you have a satisfying and healthy meal for up to eight people. You will definitely say it is some "Southern love in your tummy!"

Ingredients

2 lbs pork loin
2 lbs bone-in chicken breasts
1 pint chicken broth
1 1/2 cups cider vinegar
1/2 cup ketchup
1 teaspoon seasoning salt
1/2 teaspoon ground red pepper
1/2 teaspoon fresh cracked black pepper
1 tablespoon red pepper flakes
1 tablespoon granulated sugar
1/4 cup Worcestershire sauce
1 cup Carolina Treet BBQ sauce (or other mustard based BBQ sauce)
1 28 ounce can crushed tomatoes
4 medium potatoes, peeled and diced
1 14.5 ounce can of green beans, drained
1 16 ounce bag baby lima beans
1 16 ounce bag frozen vegetable Gumbo mix (okra, corn, onion, red pepper)

Directions

Combine first 13 ingredients in 6 quart crock pot. Set on high and allow to cook for a minimum of 2 hours*. Remove chicken breasts and use two forks to shred meat off bone. Discard skin and bones. Return shredded chicken to crock pot and add diced potatoes. Cook for 1 more hour. Add remaining ingredients and cook for 30 minutes more, or until potatoes are fully cooked.