Slow Cooker Brunswick Stew with 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Slow Cooker Brunswick Stew with 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 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 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 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 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.
