Virginia's Best Brunswick Stew

"Georgians and Virginians both claim that this stew originated in their respective town of Brunswick and Brunswick County. I may be a born and raised Virginia girl, but I'm offering this classic recipe for all of you to try. I've adapted it from vol. 2 of my Gourmet Slow-Cooker - you can throw it all in a crock pot, or follow my second step of browning for added flavor. Serve with a lighter red wine, like Tempranillo, Pinot Noir, or even a Cabernet Franc, and enjoy!"
photo by a user photo by a user
Ready In:
6hrs 25mins




  • Combine the flour, salt, garlic powder, and pepper in a Ziploc bag; add the chicken pieces and shake until coated evenly.
  • Add the vegetable oil to a sauté pan on medium-high heat. Cook the chicken until browned on both sides, then add chicken and (not browned) pork chops to the crock pot.
  • Sauté the chopped onion in the oil and meat drippings until browned. Add to slow cooker.
  • Combine tomatoes, Worcestershire, and Tabasco; pour over meat.
  • Add the chicken stock/water to the crock pot.
  • Cover and cook on low for 4-6 hours, until the chicken is tender.
  • Add the lima beans and corn; continue cooking for another 1-2 hours until the vegetables are tender.
  • Remove chicken and pork from the crock pot; shred meat with two forks and return to stew.
  • Enjoy!

Questions & Replies

Got a question? Share it with the community!


  1. I don’t know where you got this junk recipe from but this IS NOT the original recipe for Brunswick Stew! This recipe is an INSULT to what I had growing up in Virginia!
  2. If it's fall in Virginia, it's time for Brunswick Stew! This recipe is an authentic, easy, flavorful and comforting dish. I highly recommend it!


  1. Not even close to a Southside Virginia Brunswick Stew recipe. I’m sure it’s flavorful to eat, but folks this is not Brunswick Stew, If you want original Brunswick stew, go to Brunswick County or Lunenburg County or Nottoway County VA in the fall, as many Volunteer Fire Depts and churches make stews you can purchase by the quart. Pre-order is best. It must be thick enough to eat with a fork, but use a spoon to get every drop. Cooked outside in a black pot using wood for the fire is always the very best, but those take real work and skill and time. It should not be too red, as it’s not suppose to be as tomato based as the Brunswick GA stews. Corn, butter beans (baby limas for the Yankees reading along), potatoes, onions, and tomatoes. As a kid we actually had traditional Brunswick stew made with venison and squirrel, but that was only in the winter made by Mom in a large pot on the stove top.


I live in Charlottesville with four other girls - yes, four! We have a tiny kitchen (and no dishwasher!), but I try to make the best of it. I go to the University of Virginia and love to cook in my spare time. I'm always looking for new meals to try!
View Full Profile

Find More Recipes