Smoky Crockpot Brunswick Stew with Pulled Pork and Chicken

This smoky Crockpot Brunswick stew brings together tender pulled pork, shredded chicken, charred corn, and baby lima beans in a rich tomato-based broth with a hint of bourbon and melted smoked cheddar.

Dump everything into the slow cooker, walk away for five hours, and come back to a dinner that tastes like it simmered all day on a Southern smokehouse stove. It's the kind of meal that fills the house with an irresistible aroma and makes everyone gather around the table.

Brunswick stew is a beloved Southern classic, and this slow-cooker version makes it easier than ever. Start with smoked pulled pork and shredded chicken, then add charred corn, lima beans, crushed tomatoes, and a generous pour of hickory BBQ sauce.

Let it all cook low and slow until thick and bubbling, then finish with bourbon, apple cider vinegar, and smoked cheddar for a tangy, creamy depth. Serve it with buttered cornbread and pickled jalapeños, and dinner is done.

Ingredients

Why this recipe works

The slow cooker does all the work here, letting the flavors meld and deepen over five hours without any babysitting. The low heat gently softens the vegetables and melds the smoky pork, tangy tomatoes, and sweet corn into a cohesive, hearty stew. Because everything cooks together in one pot, the ingredients exchange juices and create a broth that's far more complex than anything you could achieve with a quick simmer.

Using already-smoked meats adds a layer of authentic smokehouse flavor without any extra effort. The charred corn brings a subtle sweetness and a slight crunch that contrasts beautifully with the creamy lima beans. Finishing with bourbon and apple cider vinegar brightens the stew and cuts through the richness, while smoked cheddar melts into the broth to give it a velvety texture and a hint of nutty, smoky cheese.

Notes and substitutions

The success of this stew hinges on using good-quality smoked pulled pork and shredded chicken. Smoked pork shoulder from a barbecue joint or a well-stocked deli works perfectly.

If you have leftover smoked pork from a previous cookout, that's even better. The charred corn adds a lovely depth; if you don't have charred corn, use frozen roasted corn or simply sauté frozen corn in a dry skillet until lightly browned.

Hickory BBQ sauce provides the signature smoky sweetness, but any barbecue sauce you like will work. Adjust the amount to control the sweetness and tang. For a spicier stew, use a spicy BBQ sauce or add a dash of hot sauce.

The bourbon is optional but recommended; it adds a subtle warmth that complements the smoke. If you prefer no alcohol, substitute apple juice or extra broth. The smoked cheddar is the final touch—don't skip it, as it adds a creamy, smoky finish.

• smoked pulled pork shoulder: Use smoked pulled pork from a store or leftover smoked pork butt. If unavailable, substitute with smoked pork shoulder chopped into bite-size pieces.
• shredded cooked chicken: Rotisserie chicken or leftover roasted chicken works well. Shred it while warm for easier handling.
• hickory BBQ sauce: Any smoky barbecue sauce works; use a sweet or spicy variety depending on preference. Adjust the amount to taste.
• bourbon: Replace with an equal amount of apple juice or additional chicken broth to keep the stew moist without alcohol.

Equipment

• 6-quart slow cooker
• Ladle
• Measuring cups
• Measuring spoons
• Cutting board
• Chef's knife
• Wooden spoon