Slow Cooker Brunswick Stew with Regional Vegetables
A hearty slow-cooked stew combining tender chicken, regional vegetables, and a rich tomato base, perfect for a comforting meal. This southern-inspired slow cooker ready in about 435 minutes pairs frozen lima beans, fresh or frozen corn kernels, canned diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into chunks boneless skinless chicken thighs
- 1 cup frozen lima beans
- 1 cup fresh or frozen corn kernels
- 2 medium, peeled and diced into 1/2-inch cubes potatoes
- 2 cups canned diced tomatoes
- 2 cups chicken broth
- 1 large, chopped yellow onion
- 3 minced garlic cloves
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 1/2 tsp divided salt
- 1/2 tsp divided black pepper
Instructions
- Step 1: Place 1.5 lbs boneless skinless chicken thighs cut into chunks, 1 large chopped yellow onion, and 3 minced garlic cloves into a slow cooker.
- Step 2: Add 2 cups canned diced tomatoes, 2 cups chicken broth, 1 cup frozen lima beans, 1 cup corn kernels, and 2 medium peeled and diced potatoes to the slow cooker.
- Step 3: Stir in 2 tbsp Worcestershire sauce, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Mix well.
- Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and vegetables are cooked through.
- Step 5: Remove chicken pieces, shred with two forks, and return shredded chicken to the slow cooker. Stir, season with remaining 1/2 tsp salt and 1/4 tsp black pepper to taste, and cook an additional 15 minutes uncovered to thicken the stew.
- Step 6: Serve warm with crusty bread or over rice for a comforting regional meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Brunswick Stew with Regional Vegetables take to make?
Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Brunswick Stew with Regional Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep frozen lima beans from drying out.
Can I substitute ingredients in Slow Cooker Brunswick Stew with Regional Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Brunswick Stew with Regional Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow Cooker Brunswick Stew with Regional Vegetables?
Southern slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
