Virginia's Best Brunswick Stew

“Georgians and Virginians both claim that this stew originated in their respective town of Brunswick and Brunswick County. I may be a born and raised Virginia girl, but I'm offering this classic recipe for all of you to try. I've adapted it from vol. 2 of my Gourmet Slow-Cooker - you can throw it all in a crock pot, or follow my second step of browning for added flavor. Serve with a lighter red wine, like Tempranillo, Pinot Noir, or even a Cabernet Franc, and enjoy!”
6hrs 25mins

Ingredients Nutrition


  1. Combine the flour, salt, garlic powder, and pepper in a Ziploc bag; add the chicken pieces and shake until coated evenly.
  2. Add the vegetable oil to a sauté pan on medium-high heat. Cook the chicken until browned on both sides, then add chicken and (not browned) pork chops to the crock pot.
  3. Sauté the chopped onion in the oil and meat drippings until browned. Add to slow cooker.
  4. Combine tomatoes, Worcestershire, and Tabasco; pour over meat.
  5. Add the chicken stock/water to the crock pot.
  6. Cover and cook on low for 4-6 hours, until the chicken is tender.
  7. Add the lima beans and corn; continue cooking for another 1-2 hours until the vegetables are tender.
  8. Remove chicken and pork from the crock pot; shred meat with two forks and return to stew.
  9. Enjoy!

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