New Brunswick stew is a thick, tomato-based stew associated with the American South, traditionally made with meat, vegetables, and a little sweetness. This crock pot version uses chicken and pork, lima beans, corn, and potatoes for a hearty, hands-off meal; recipes vary by region and household, and some use squirrel or other game instead.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs
- 1 lb (454 g) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 medium yellow onion, about 1 cup (150 g), finely chopped
- 2 medium russet potatoes, about 1 lb (454 g), peeled and cut into ½-inch (1.25 cm) cubes
- 1 can (14.5 oz / 411 g) diced tomatoes, with juices
- 1 cup (240 ml) tomato sauce
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (160 g) frozen lima beans
- 1 cup (160 g) frozen corn kernels
- ½ cup (120 ml) barbecue sauce
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon (2 g) smoked paprika
- ½ teaspoon (1 g) dried thyme
- ½ teaspoon (1 g) black pepper
- ½ teaspoon (3 g) fine salt, plus more to taste
- 1 bay leaf
- 1 tablespoon (8 g) cornstarch, optional, for thickening
- 1 tablespoon (15 ml) cold water, optional, for thickening
Instructions
- Prepare the vegetables and sauce. Chop the onion and potatoes. In a bowl, stir together the diced tomatoes and their juices, tomato sauce, broth, barbecue sauce, Worcestershire sauce, vinegar, paprika, thyme, pepper, and salt.
- Load the slow cooker. Add the onion and potatoes to a 5- to 6-quart (4.7- to 5.7-liter) slow cooker. Arrange the chicken thighs and pork cubes on top, then pour in the tomato mixture. Add the bay leaf. Stir gently to distribute the sauce without packing the ingredients down.
- Cook until the meat is tender. Cover and cook on LOW for 6 hours. Check the chicken and pork with a food thermometer: USDA FSIS safe minimum internal temperatures are 165°F (74°C) for chicken and 145°F (63°C) for whole cuts of pork, followed by a 3-minute rest. For the most tender stew, the pork should be easy to pull apart; slow-cooker tenderness can take longer than the minimum safe temperature. If needed, continue cooking and check again.
- Shred the chicken and pork. Lift the meat onto a plate with tongs or a slotted spoon. Remove and discard any bones, if present, and the bay leaf. Shred the chicken with two forks; pull the pork into bite-size pieces. Return both to the slow cooker. Stir in the frozen lima beans and corn.
- Finish cooking. Cover and cook on HIGH for 1 hour, until the potatoes are completely tender and the beans and corn are hot. Stir well, breaking up some of the potatoes against the side of the cooker to thicken the broth. Taste and adjust salt, pepper, vinegar, or barbecue sauce to suit your preference.
- Thicken if needed. If you prefer a thicker stew, stir the cornstarch into the cold water until smooth. Mix it into the stew, cover, and cook on HIGH for 10 minutes, stirring once. Omit this step if the potatoes have thickened the stew enough.
- Serve. Ladle into bowls while hot. The stew should be spoonable and substantial, not dry; loosen it with a splash of broth if it thickens too much.
Tips
- Use the right cut of pork. Pork shoulder becomes tender during the long, moist cook. Lean pork loin can turn dry and stringy, so avoid substituting it unless you shorten the cooking and monitor it closely.
- Keep the lid on. Each time the slow cooker is opened, heat escapes and cooking slows. Wait until the six-hour mark to check tenderness, and keep the ingredients below the cooker’s fill line.
- Adjust thickness at the end. Potatoes release starch as they cook, and the stew thickens further after resting. Avoid adding extra liquid early; add broth at serving time if needed.
- Choose a different meat combination if desired. Use 2½ lb (1.13 kg) total boneless meat, such as all chicken thighs or a mix of chicken and pork. If using only chicken, check that every piece reaches 165°F (74°C); flavor and texture will be milder than the mixed-meat version.
Serving Suggestions
Serve New Brunswick stew in warm bowls with cornbread, buttermilk biscuits, or crusty bread for soaking up the tomato-rich broth. A simple green salad, sliced cabbage, or steamed green beans provides a fresh contrast. Offer hot sauce or extra vinegar at the table for anyone who wants more heat or tang.
Variations
For a more traditional Southern-style mix, replace part of the chicken or pork with cooked pulled turkey or smoked meat; smoked meat adds salt and a pronounced smoky flavor, so taste before adding more salt. Some regional versions include okra: add 1 cup (160 g) sliced frozen okra with the lima beans and corn. For extra heat, add ¼ teaspoon (0.5 g) cayenne or a few dashes of hot sauce. If lima beans are unavailable, use frozen butter beans; they are similar in texture, while green beans make the stew less creamy.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, divided into shallow containers so they cool promptly. Keep covered in the refrigerator for 3 to 4 days, or freeze in airtight, freezer-safe containers for about 2 to 3 months for best quality. Thaw frozen stew in the refrigerator, not on the counter.
Reheat only the amount you plan to eat on the stovetop over medium heat, stirring occasionally, or in the microwave in a covered, microwave-safe dish. Add a little broth or water if it has thickened. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and bring the stew to a steaming hot temperature throughout. Avoid repeatedly cooling and reheating the same batch.
Frequently Asked Questions
Can I put raw chicken and pork in the slow cooker?
Yes. This recipe starts with raw meat, which cooks in the covered slow cooker along with the sauce. Keep raw meat refrigerated until you are ready to load the cooker, and wash hands, utensils, and surfaces that contact it. Do not use the slow cooker to keep raw meat warm before cooking.
Can I cook this on HIGH instead of LOW?
Yes, but cooking time varies by slow cooker. Cook on HIGH for about 4 hours before checking the meat and potatoes, then continue as needed. Add the beans and corn during the final hour. Use a thermometer to confirm safe temperatures and check that the pork is tender before shredding.
Can I use canned lima beans and corn?
Yes. Drain and rinse canned vegetables, then add them during the final 30 minutes rather than the full hour so they heat through without becoming too soft. Frozen vegetables hold their shape particularly well in this recipe.
Is New Brunswick stew supposed to be thick?
Usually it is thicker than a brothy soup, with tender meat and vegetables in a tomato-based sauce. Mash a few cooked potato pieces into the liquid to thicken it naturally, or use the optional cornstarch slurry. If it becomes too thick, stir in broth a little at a time.
Can I make the stew ahead?
Yes. Cook it completely, cool and refrigerate it within 2 hours, then reheat to 165°F (74°C) before serving. It may thicken as it chills, so add broth during reheating. For food safety, do not leave the finished stew at room temperature for more than 2 hours.
What can I use instead of barbecue sauce?
Use 2 tablespoons (30 ml) ketchup plus 1 tablespoon (15 ml) brown sugar and an extra teaspoon of vinegar for a less smoky, sweeter-tangy substitute. Barbecue sauces vary in sweetness and salt, so taste the stew before adjusting its seasoning.
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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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