Brunswick stew is a cold-weather thick stew that originated in the south – either Brunswick County, Virginia or Brunswick, Georgia. Both claim to have developed this delicious stew, and we’ll probably never know the truth. It is a great dish to put in the slow cooker and let cook all day. The original version, I’m told, was made from squirrel; other versions were made from game meats and possum. Nowadays chicken or pork are most popular, and sometimes it calls for more than one type of meat. While shopping, I checked out my grocery store and there was no squirrel or possum to be found. I knew I had some shredded pork at home from the Shredded Pork Module, so I thought I’d do a quick version of dump and cook. Slow Cooker Brunswick Stew is easy, since it calls for a few cans of things, as well as bags of frozen vegetables; very little hands-on time to get it in the slow cooker. This version is quite thick and needs only some good cornbread as an accompaniment.


18 Servings

1 large onion, chopped
2 cloves garlic, minced
16 ounces frozen baby lima beans
16 ounces frozen corn
16 ounces frozen cut okra
3 cups potatoes, peeled and diced (optional) - I prefer it without potatoes
1 15 oz. can crushed tomatoes
1 8 oz. can tomato sauce
4 cups water
4 pork bouillon cubes, or chicken
3/4 cup barbecue sauce
1 tablespoon Sriracha Hot Chili Sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
4 cups shredded pork from the Basic Pork Module


Place all ingredients in a 5-6 quart slow cooker. Let the mixture cook on low 6-8 hours or high 3-4 hours.

Amount Per Serving
Calories 218 Calories from Fat 61
Percent Total Calories From: Fat 28% Protein 28% Carb. 44%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 37 mg
Sodium 767 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars 0 g
Protein 15 g

Vitamin A 12% Vitamin C 30% Calcium 0% Iron 9%