Chicken Brunswick Stew

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  • Level: Easy
  • Total: 2 hr
  • Prep: 30 min
  • Cook: 1 hr 30 min
  • Yield: 6 to 8 servings
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1 (2 1/2-pound) fryer chicken


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


  1. 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.
  2. 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.