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Slow Cooker Brunswick Stew with BBQ Sauce and Butter Beans

Slow cooker Brunswick stew simmers chicken and pork in a tangy barbecue tomato base until tender, then gets butter beans and corn for a hearty, thick finish. It’s an easy Southern-style stew with smoky paprika and plenty of savory flavor.
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Prep Time 20 minutes
Cook Time 8 hours 45 minutes
Total Time 9 hours 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken thighs boneless skinless
  • 1 lb pork shoulder boneless, cut into 1-inch pieces
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 cup chicken broth low-sodium
  • 1 cup barbecue sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 can (15 oz) butter beans drained and rinsed
  • 1.5 cup corn frozen

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the chicken thighs and pork shoulder in a 6-quart slow cooker.
  2. Add the onion, garlic, crushed tomatoes, chicken broth, barbecue sauce, Worcestershire sauce, smoked paprika, kosher salt, and black pepper, then stir to combine.
  3. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the chicken reaches 165°F and the pork is very tender.
  4. Transfer the chicken and pork to a cutting board and shred with two forks.
  5. Return the shredded meat to the slow cooker and stir in the butter beans and frozen corn.
  6. Cover and cook on HIGH for 30 to 45 minutes, until the corn is hot and the stew is bubbling.

Notes

For the most tender meat, wait until the pork is very tender before shredding. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a lower-sodium option, use low-sodium barbecue sauce.