Chicken Brunswick Stew

Total Time:
2 hr
30 min
1 hr 30 min

6 to 8 servings

  • 1 (2 1/2-pound) fryer chicken
  • Water
  • 1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar
  • 1 (16-ounce) can creamed corn
  • 1 cup ketchup
  • 1/2 cup barbecue sauce
  • 1 tablespoon liquid smoke, available in grocery store
  • 1 onion, chopped
  • 1 tablespoon vinegar
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper
  • Celery salt
  • Cooked rice, as accompaniment

In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.

In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice.

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    Actually, I liked the recipe.For me, the sweet combination of chicken, and barbeque/ tomato base with hint of sugar provides a lovely stew. I have a weak spot for a beautiful ham. I added 2 lbs, Cooking it to almost burnt edges, shredding it along with 2 lbs of cooked shredded chicken Increasing the amount of tomato by adding another 15 oz. of crushed tomatoes. Adding lightly sauteed sweet onion (three small with bag of frozen baby Limas and using frozen Picsweet cream corn (both cooked almost to done in microwave before adding them to stew mixture Perfectly shredded meat, with vegetables that still offer a little firmness with each bite (no limp wimp veggies here thanks in a slightly sweet with smoky flavor Brunswick stew. Thanks Paula! 
    This one was a miss. For real Brunswick Stew, you need to add just a little hot sauce, and lima beans. Some people use potatoes. I have used them and I have left them out. Most people in the south put pork in it. I boil a few porkchops and use them, and just a little of the broth, but not much because it will make the stew greasy. The key is vinegar, not barbecue sauce. A vinegar based barbecue sauce would work but don't add too much. Leave off the celery salt, and I've never heard of eating it over rice, but I guess you could.
    This is not even close to right. Add small-diced potatoes, FROZEN corn and Lima beans, chicken (use leftover turkey and/or pork, or any small game you can shoot - grill if you want and BBQ it if you want. Skip the sugar, ketchup, creamed corn. I typically don't add additional BBQ sauce, but it depends on what you like. This recipe is nauseating. Way to sweet and no Lima beans or potatoes. The combination of tomatoes, corn and Lima beans is the classic combination. 
    This is great cooked in the crock pot or kept warm on the stove (or wood stove if winter if you think you could lose power .
    Who could give this any thing other than a 5?I made this in the crock pot, let it cook 6 hours on low.My family loved it! Thanks again Food Network!
    As always, Paula you're the greatest! I love you and your food.
    Tasty and easy!!
    Great barbecue recipe for those of us who don't eat pork (or beef). I omit the sugar as we have a diabetic in the house and it is still very good. I also don't use a sweet BBQ sauce - a hickory smoked type works best. I like to add a can of whole kernel corn as well as the cream style corn and let it simmer for an hour or so on low heat to avoid sticking. This is one of my family's favorites and it's very easy to prepare.
    This recipe was not gross but it wasn't great either. Matter of fact I wouldn't even say it's that good. One of the other reviews was right on when they stated it tasted like a plate of ketchup and bbq sauce. I used the Paula Dean Classic BBQ sauce and ALL of the ingredients mentioned. NOT a win in my opinion.
    OK i did try this but I added my own little flare to it. I used turkey breast (had one in the freeze that needed to be used). I cooked it in the crock pot over night and it just fell off the bone.  
    instead of cream corn I used whole kernel corn, can diced potatoes, sweet peas, lima beans and hominy (and strain each can before putting it in the pot). I also added chopped garlic and used 2 tablespoons of both liquid smoke and worcestershire sauce. and instead of ketchup I used 1/2 can of tomato paste. Don't be afraid to use extra salt, pepper and celery salt.  
    I let it cook on high in the crock pot for a few hours then turned it down to low for a few more. finally turning it on warm.  
    I served it w/ some sweet corn bread and it was a HUGE hit.. 
    This turned out amazing and better then a lot of restaurants I have eaten in.
    This turned out really good, but I changed the ingredients a little. See below:

    3 boneless chicken breasts (boiled
    3 cups chicken stock (from above
    1 (28-ounce can crushed tomatoes
    2 (15.25-ounce cans whole kernel corn
    2 (15.25-ounce cans diced potatoes
    1 (15.25-ounce can sweet peas
    1 cup ketchup
    1/2 cup barbecue sauce (Paula's Classic BBQ
    1 tablespoon liquid smoke, available in grocery store
    1 teaspoon onion salt
    1 tablespoon vinegar
    1 tablespoon Worcestershire sauce
    If this was supposed to have a certain kind of BBQ sauce, why don't they specify that? Before I even made it I was changing the recipe to leave out the sugar and add vinegar. I used a bit more worcestershire too as the ketchup and Sweet Baby Ray's was over poweringly sweet. Probably won't make this again
    Where to start?
    Too sweet in general with all that sugar and ooh, the barbeque sauce, yuck. And no lima beans? Lima beans are a very important, crucial ingredient. I like it with just chicken, bone in, canned tomatoes, corn kernals, preferably fresh from the cob (Never creamed corn - again double yuck), a box of frozen lima beans, some onion, chopped fresh hot pepper (or dried pepper flakes), a bell pepper, chopped, and for seasoning, a bay leaf and salt and black pepper. It is delicious and fresh tasting that way. And better for you. And some cubed potatoes you want. Plainer the better. This is country cooking.
    I would skip the 1/3 cup of sugar. Otherwise, it would of been really good.
    I am from South Carolina and have tried numerous unauthentic recipes. This one suffers from the typical problem - the wrong kind of BBQ sauce. The key to real Brunswick stew is to use Carolina vinegar-based BBQ sauce, NOT thick, red tomato based sauce. Bull's Eye make a bottled sauce called "Carolina Style" and it works beautifully. Use a roasted chicken (shredded), corn, carrots, okra, beans, 1/2 can roasted tomatoes, garlic, ginger, Worchestershire sauce, molasses,
    1/2 can Campbells' Tomato soup (undiluted), and 1 to 2 cups of the Carolina BBQ Sauce. Then enjoy the "real thing" !
    We made this with grilled chicken, steak, and pork and it was great. Left out the added sugar since bbq sauce and ketchup already has sugar. Since we don't eat rice, we added a can of great northern white beans. Yummy!!!
    Tho this is good,,,, the people who live in brunwick county Va. know the real deal.You must taste the stew cooked at the world championship stew cook off, held the 2nd week end in Oct. in Brunwick County ,Va. then you know you have tasted the original. and the BEST.
    This soup is just like I remembered it from my childhood. The previous review has got it right, you have to use a vinegar southern style barbecue sauce to get this right. I used my own for the stew and it makes all the difference. Very tasty recipe.
    I don't want to speak for Paula and I have not seen her make this, but I think I figured out what is wrong.... and it is us, not her.

    Paula is a southern gal. For some reason we all assumed BBQ sauce meant tomato based, midwestern style BBQ sauce, including those of us in the South.

    I tried this recipe and was extremely disgusted by the results. I questioned 1 tablespoon of vinegar... didn't seem to be enough. I came here to see the reviews and when I saw that someone added their leftover pulled pork and it turned out fine, I broke out laughing.

    There's a huge difference between tomato based BBQ and southern vinegar / hot sauce BBQ. That's why so many here were saying it was too sweet, too much ketchup, too much BBQ,not hot enough, no kick, etc. If using the southern style vinegar based bbq, you need the sugar and only one tablespoon of vinegar with the ketchup to balance it all out. Using the Southern bbq also means the hot / kick is already in it. That also would explain why you need a little bit of liquid smoke.

    Try it again using the southern vinegar based bbq sauce and it will be just right! I made a huge pot again with this one change and it is divine!

    Also, thanks to the guy that suggested mashing one of the cans of lima beans. That really helped with the thickening and texture.

    (Still giggling that so many of us Southerners missed the bbq reference)

    For someone who lives so close to Brunswick I expected something a lot better. It's not bad, it's actually pretty okay, but this is not real Brunswick stew. Its just a weak recipe, if I wanted bad shortcuts I'd watch Sandra Lee.
    If you want a GOOd recipe for Brunswick stew, check out the Clonial Williamsburg cookbook. Takes a little longer to make, but the flavors are OUTSTANDING!!!!
    I love this stew. I add a package of mixed veggies and some rice. Tastes fine to me!!
    SORRY PAULA...This recipe was AWFUL :(
    Made it exactly like the recipe in the Lady and Sons cookbook (looks like the same recipe on this site). It tasted like I heated up BBQ sauce and put it over rice....was WAY too sweet. I think the sauce would be great on a steak sandwich (either shredded or cut super thin).
    i don't know who on here doesn't like this, but you are crazy! I added the veggies I wanted, like Green beans, and regular corn...but back on the BBQ sauce, and it was great! You don't always have to make it exactly as the recipe states....put in it what you would want in a stew!!
    I chose this recipe because it was easy to make,but it was a big disappointment.
    Sorry Paula. This one missed the boat. Was nothing like what was served for years in Athens by Poss' or Zeb Dean BBQ in Danielsville.... Perhaps you can track down the original recipe from Poss' with connections around UGA....
    Ok I gave it 5 stars, not as written, but with a few changes. Pork instead of chicken, and leave out the sugar and celery salt.

    Just before you go to bed the night before, put in a 3lb pork roast (pork butt, shoulder.....) in your crockpot, fat side up, throw in a couple of bay leaves. Don't add any liquid and set the crockpot to LOW. In the morning there will be about 2 cups of liquid and pork you can shred. Remember to take out the bayleaves.

    1 (28-ounce) can crushed tomatoes, I use Recipe Ready diced tomatoes
    1 (16-ounce) can creamed corn
    1 cup ketchup
    1/2 cup barbecue sauce
    1 tablespoon liquid smoke, available in grocery store
    1 onion, chopped (use a sweet onion)
    1 tablespoon vinegar
    1 tablespoon Worcestershire sauce

    NOTE: Use good brands, the better the ingredients you add the better your stew will come out.

    Add this all along with the cooked meat in your crock pot and cook on LOW for 6 hours. If you go to work 8 is ok but I find it might be over cooked a bit.

    This is a sweet and savory stew, So the salt and sweet mix to make it yummy.
    I normally enjoy Paula Deen's recipes, but this one is just plain weird. Soupy and sloppy, overpowering taste of smoke and not enough interesting things to eat (maybe it needed veggies or something). Truly a "yuck" recipe for my whole family.
    I have made a lot of Paula's recipes and this is the first disappointment. It was too sweet. Even with the sugar left out it tasted like bbq chicken soup. This should not be called brunswick stew.
    This was horrible!!!!! I tried to add to it to make it taste better but NOTHING helped, I had to through out all of it!
    This recipe tastes good, but doesn't really taste like Brunswick stew. Maybe it should be called "Barbecue Chicken Soup."
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