“This is the most authentic version of Brunswick stew I have had the pleasure of making and tasting!” - by Peach822
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat the vegetable oil in a skillet over medium heat, and brown the ribs on all sides. Transfer to a slow cooker. Place onion in the skillet, cook until tender, and transfer to the slow cooker.
- Place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper.
- Cover, and cook 6 hours on High. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and continue cooking 2 hours on High.
Nutrition
Amount Per Serving (8 total)
- Calories
- 405 cal
- 20%
- Fat
- 17.1 g
- 26%
- Carbs
- 31.4 g
- 10%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"My husband's mother use to make him brunswick stew when he was little and it was his favoriate. I looked up brunswick stew and found hundreds of recipes. I questioned him on his Mom's version to make ..." See moreit as close to her as I could and this was it! i have made this at least 50 times and it is always a big hit. I did make a few changes. I leave out the ribs completely. I sautee onions and green peppers in olive oil and put them right into the slow cooker. Also, a huge short cut, I buy two rotissarie chickens and just pull all the chicken right from the bone (this saves sooo much time)! Put the chicken in the crock pot along with all the other ingredients. I also double all the ingredients (still only using two rotissarie chickens)to have a full crock pot and have enough to freeze.This is just GREAT! Everyone tasting it always wants the recipe and very simple to make too."
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