Georgia Brunswick Stew: A Hearty Chicken and Pork Recipe

Georgia Brunswick stew is a thick, slow-simmered Southern stew traditionally associated with chicken or pork, tomatoes, corn, and lima beans. This version uses cooked chicken and pork for a practical, savory pot with a gently smoky flavor; family and regional versions differ in their meats, vegetables, and thickness.

Ingredients

2 tablespoons (30 ml) neutral oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
2 celery ribs, finely chopped, about 1 cup (100 g)
2 garlic cloves, minced, about 2 teaspoons (10 g)
1 can (28 ounces / 794 g) crushed tomatoes
4 cups (950 ml) low-sodium chicken broth
2 tablespoons (30 ml) Worcestershire sauce
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) yellow mustard
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper, or to taste
1 pound (450 g) cooked, skinless chicken meat, shredded
1 pound (450 g) cooked pulled pork, shredded and checked for bones
2 cups (300 g) frozen lima beans
2 cups (300 g) frozen corn kernels
1 medium russet potato, peeled and cut into ½-inch (1.25 cm) dice, about 1½ cups (225 g)
1 teaspoon fine salt to start, plus more to taste
2 tablespoons (30 g) unsalted butter, optional, for a richer finish

Instructions

Set out the cooked chicken and pork, and check the pulled pork carefully for bones. Chop the onion and celery, mince the garlic, and dice the potato. If cooking your own meat for this recipe, cook poultry to 165°F (74°C) and ground meat to 160°F (71°C), checking with a food thermometer; the meats listed here are added already cooked.
Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and smoked paprika and cook for about 30 seconds, just until fragrant.
Add the crushed tomatoes, broth, Worcestershire sauce, vinegar, mustard, black pepper, cayenne, and 1 teaspoon salt. Stir in the diced potato. Bring the mixture to a gentle boil, then reduce the heat so it simmers steadily. Partly cover the pot and cook for 20 minutes, stirring now and then so the potato does not stick.
Add the lima beans and corn. Simmer uncovered for 15 minutes, stirring occasionally, until the potato is nearly tender and the vegetables are hot.
Stir in the shredded chicken and pork. Keep the stew at a gentle simmer for 20 minutes, stirring often, until the meat is heated through and the flavors have blended. If using freshly cooked meat, make sure the finished poultry reaches 165°F (74°C); USDA FSIS identifies this as the safe minimum internal temperature for poultry, checked with a food thermometer. For this recipe’s already cooked leftovers, reheat the stew to 165°F (74°C) as well.
For a thicker texture, mash a few potato pieces against the side of the pot and stir them back in, or continue simmering uncovered for a few minutes. Taste and add salt, cayenne, or a splash of vinegar as needed. Stir in the butter, if using, and serve hot.

Tips

Use cooked meat: This recipe is designed around cooked chicken and pulled pork, such as plain leftovers or unsauced barbecue pork. Avoid heavily sweetened or strongly seasoned meat, which can take over the tomato-based broth.
Adjust the thickness gradually: Brunswick stew should be substantial, not dry. Simmer uncovered to reduce excess liquid; add broth a little at a time if it becomes thicker than you like.
Season near the end: Broths and cooked meats vary in saltiness. Start with the measured salt, then taste after the meats have simmered before adding more.
Keep the simmer gentle: A hard boil can break up the vegetables and make shredded meat stringy. Stir more often once the stew thickens to prevent scorching on the bottom.

Serving Suggestions

Serve Brunswick stew in warm bowls with cornbread, saltine crackers, or a slice of soft white bread for dipping. A simple green salad or tangy cabbage slaw makes a crisp contrast to the rich, thick stew. Offer hot sauce, extra black pepper, or a small bottle of vinegar-based barbecue sauce at the table so each person can adjust the seasoning. For a casual gathering, keep the stew warm in a slow cooker after reheating it thoroughly; do not leave it at room temperature for serving.

Variations

Chicken-only: Replace the pork with another pound (450 g) of cooked shredded chicken. The stew will be milder and less smoky; add a pinch more smoked paprika if desired.

More traditional smoky flavor: If available, use smoked pork shoulder or barbecue pork without a sugary sauce. Pulled pork is a practical substitute for less accessible regional smoked meats, while adding a mild smoke flavor without changing the cooking method.

Vegetable swap: Use 2 cups (300 g) frozen butter beans instead of lima beans, or replace the potato with 1½ cups (240 g) diced okra. Okra adds a distinct texture and thickens the broth, so stir gently and check that it is tender before serving.

Heat and tang: Increase the cayenne a little at a time, or serve hot sauce on the side. For a brighter finish, add another teaspoon (5 ml) of cider vinegar after simmering and taste before adding more.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow covered containers to help them cool promptly. Keep the stew refrigerated for 3 to 4 days. Reheat only the portion you plan to eat on the stovetop over medium-low heat, stirring often, until it reaches 165°F (74°C) throughout; check with a food thermometer. Add a splash of broth or water if it has thickened in the refrigerator. You can also reheat a serving in the microwave, stirring halfway through and checking several spots for 165°F (74°C).

For longer storage, freeze cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Do not leave the stew out for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make Brunswick stew with only chicken?
Yes. Use 2 pounds (900 g) cooked shredded chicken in total and omit the pork. It will be less smoky and rich, but the tomatoes, beans, corn, and seasonings still make a hearty stew.

Can I use raw chicken or pork instead?
This recipe is timed for meat that is already cooked, so raw meat would need a separate, longer cooking method. Cook poultry to 165°F (74°C); cook whole cuts of pork to 145°F (63°C) followed by a 3-minute rest, and ground pork to 160°F (71°C), using a food thermometer. Shred the meat only after it is safely cooked, then add it as directed.

Is Brunswick stew supposed to be thick?
Usually it is thick enough to eat with a spoon and hearty enough to serve with bread, though preferred consistency varies by family and region. Simmer uncovered to reduce it, or stir in broth if it gets too dense.

Can I make it ahead?
Yes. Cool and refrigerate it promptly, then reheat to 165°F (74°C) before serving. The flavors meld as it rests, and the stew often thickens overnight, so keep extra broth handy.

Can I make this in a slow cooker?
Yes, but soften the onion, celery, and garlic in a skillet first for better flavor. Transfer them with the remaining ingredients to the cooker and heat until the vegetables are tender and the stew is hot throughout. Since all the meat is cooked, use the slow cooker to heat and hold the stew rather than to cook raw meat; reheat leftovers to 165°F (74°C) before transferring them to it.

What can I use instead of lima beans?
Butter beans are the closest easy substitute and keep a similar creamy texture. Frozen green beans also work, though they are firmer and less starchy, so the finished stew may be a little thinner.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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