Dinner · Part 3 of 3: Tips & recipe card

Smoky Crockpot Brunswick Stew with Pulled Pork and Chicken Tips, FAQ & printable recipe

Name: Smoky Crockpot Brunswick Stew with Pulled Pork and Chicken
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Southern
Ingredients: 2 lb smoked pulled pork shoulder; 1 lb shredded cooked chicken; 2 cups charred sweet corn kernels; 1 1/2 cups baby lima beans; 28 oz crushed tomatoes; 1 cup hickory BBQ sauce; 3 cups chicken broth; 2 tbsp bourbon; 1/4 cup apple cider vinegar; 1 cup shredded smoked cheddar

By Clara Weller · Oct 16, 2026

A close-up of a deep burgundy ceramic slow cooker filled with thick, mahogany-colored Brunswick stew.

Prep: 15 min
Cook: 5 h
Total: 5 h 15 min
Serves: 8

Tips for success

For the best texture, use smoked pulled pork that isn't too lean—the fat adds richness and keeps the stew moist. If you're using leftover smoked chicken, shred it while it's still warm.

Charred corn can be made ahead by grilling or roasting corn on the cob, then cutting off the kernels. If fresh corn isn't in season, frozen roasted corn is a great substitute. The stew also freezes well, so make a double batch and save some for later.

When reheating, add a splash of broth or water to loosen the stew if it has thickened too much. The flavors will continue to develop overnight, so leftovers often taste even better the next day.

If you want to control the heat, serve pickled jalapeños on the side so everyone can add their own. And don't forget the cornbread—it's essential for soaking up every last bit of the smoky broth.

Variations

Spicy Kick: Add 1-2 finely diced jalapeños or a tablespoon of hot sauce to the slow cooker along with the other ingredients. Increase the amount of pickled jalapeños for serving to add extra heat.
Vegetarian Twist: Replace the pork and chicken with extra lima beans, black beans, and diced sweet potatoes. Use vegetable broth and a smoky vegan BBQ sauce. Omit the bourbon or use apple juice. Skip the cheddar or use a dairy-free smoked cheese.
Smoky Chipotle: Stir in 1-2 minced chipotle peppers in adobo sauce along with the base ingredients. This adds a deep, smoky heat. Reduce the BBQ sauce slightly to balance the spice. Garnish with fresh cilantro before serving.
Sweet and Tangy: Use a sweet BBQ sauce and add 2 tablespoons of brown sugar to the slow cooker. Increase the apple cider vinegar to 1/3 cup for extra tang. Top with a drizzle of honey before serving for a sweeter finish.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium heat, stirring frequently, until bubbling. Add a splash of broth or water if the stew is too thick.

Store leftover Brunswick stew in an airtight container in the refrigerator for up to 4 days. The stew will thicken as it cools; add a little broth or water when reheating to restore the desired consistency. Let the stew cool for no more than 2 hours before refrigerating to ensure food safety.

This stew is perfect for making ahead. Prepare the recipe fully, then let it cool and refrigerate for up to 3 days. The flavors meld and deepen overnight, making leftovers even more delicious. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Serving ideas

Serve the Brunswick stew piping hot in deep bowls, with a wedge of buttered skillet cornbread on the side. The cornbread is perfect for dipping into the thick, smoky broth.

Add a few pickled jalapeño slices on top for a bright, spicy contrast. For a complete meal, pair it with a simple green salad or coleslaw. This stew is hearty enough to be a main course on its own.

For a casual gathering, set up a toppings bar with extra shredded cheddar, diced red onion, sour cream, and hot sauce. Let guests customize their bowls. The stew also pairs well with a cold beer or sweet tea.

If you have leftovers, use them as a filling for baked potatoes or as a topping for hot dogs. The possibilities are endless, but the classic bowl with cornbread is always a winner.

Frequently asked questions

Can this Brunswick stew be made ahead of time?

Yes, this stew tastes even better the next day. Prepare it fully, let it cool, and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the stew if needed. The flavors will continue to meld and deepen, making leftovers a delicious bonus.

What can be used instead of smoked pulled pork?

If smoked pulled pork isn't available, use leftover smoked pork shoulder from a barbecue or a store-bought smoked pork product. Alternatively, use smoked turkey or extra shredded chicken. The key is to use something already smoked to maintain the signature smoky flavor, but any cooked, shredded meat can work in a pinch.

Is the bourbon necessary?

Bourbon adds a subtle warmth and depth that complements the smoky flavors, but it's optional. For a non-alcoholic version, substitute apple juice or additional chicken broth. The stew will still be delicious without it. If using bourbon, cook it in the slow cooker for the last few minutes to allow the alcohol to cook off.

Can this stew be frozen?

Yes, this stew freezes well. Cool it completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating, add a little broth or water to restore the desired consistency, as the stew thickens when frozen and thawed.

How can the stew be thickened if it's too thin?

If the stew is too thin after cooking, continue to cook it uncovered on LOW for an additional 30-60 minutes to allow excess liquid to evaporate. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew, then cook for 10-15 minutes until thickened. Be careful not to over-thicken; the stew should be hearty but not pasty.

Recipe card

Smoky Crockpot Brunswick Stew with Pulled Pork and Chicken

Prep 15 minCook 5 hTotal 5 h 15 minServes 8

Ingredients

2 lb smoked pulled pork shoulder
1 lb shredded cooked chicken
2 cups charred sweet corn kernels
1 1/2 cups baby lima beans
28 oz crushed tomatoes
1 cup hickory BBQ sauce
3 cups chicken broth
2 tbsp bourbon
1/4 cup apple cider vinegar
1 cup shredded smoked cheddar

Instructions

Place the smoked pulled pork shoulder and shredded chicken into the slow cooker. Add the charred sweet corn, baby lima beans, crushed tomatoes, hickory BBQ sauce, and chicken broth. Stir gently to combine everything thoroughly.
Cover the slow cooker with the lid and set it to LOW. Cook for 5 hours, stirring once halfway through, until the stew is thick and bubbling and the flavors have melded together.
After 5 hours, uncover the slow cooker. Stir in the bourbon, apple cider vinegar, and shredded smoked cheddar cheese. Continue to stir until the cheese is fully melted and the stew is creamy and glossy.
Taste the stew and adjust the seasoning if needed. If it needs more tang, add a splash more vinegar. If it needs more smoke, stir in a little extra barbecue sauce. Keep warm until ready to serve.
Ladle the Brunswick stew into warm bowls. Serve immediately with buttered skillet cornbread and pickled jalapeño slices on the side for a true Southern meal.

Contains: milk, sulfites

Estimated nutrition per serving

Calories: 420
Protein: 32 g
Carbohydrates: 35 g
Fat: 18 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.