Brunswick Stew

Brunswick Stew

This is a hearty stew that is a real crowd-pleaser, which is good because it makes a ton! It freezes well though, so you can keep extra on hand throughout the winter. 
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 12


  • 2 1/2 lbs chicken thighs, boneless
  • 4 oz. bacon, chopped
  • 2 lbs. potatoes, peeled and chopped
  • 2 medium onions, peeled and chopped
  • 1 t. black pepper
  • 1 t. red pepper (or to taste)
  • 1 1/2 T. salt (or to taste)
  • 28 oz. tomatoes, crushed
  • 32 oz. lima beans, drained
  • 33 oz. corn, drained
  • 2 sticks salted butter


  • Chop potatoes; set aside. Chop onions, set aside. Combine spices in a small bowl. 
  • Put chicken in a large stockpot. Cover with water and bring to a boil; cook for about 15 to 20 minutes or until chicken falls apart. 
  • Add potatoes, onions and spices. Boil for 10 minutes. 
  • Add tomatoes and boil for 5 minutes. 
  • Add lima beans and corn and cook for 5 minutes. 
  • Add butter and simmer for 30 minutes.

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