This classic southern fall favorite, slow cooker Brunswick stew, is a delicious hearty meal made easily in a slow cooker! It’s made using a combination of pork tenderloin, chicken thighs, vegetables, and tangy vinegar barbecue sauce that creates an ideal fall stew.
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Slow Cooker Brunswick Stew.
Ingredients
- ¼ cup butter
- 1 sweet onion, diced
- 4 cloves garlic, crushed
- 32 oz chicken broth
- 28 oz crushed tomatoes
- 1 15 oz canned tomato sauce
- 2 cups frozen mixed carrots, peas, corn
- 1 cup frozen corn
- 2 ½ cups frozen baby lima beans
- 1 ½-2 cups vinegar-based barbecue sauce
- 2 tbsp Worcestershire sauce
- 1 small port tenderloin
- 2 lbs chicken thighs, boneless, skinless
- sea salt and pepper to taste
Instructions
- In a slow cooker on saute mode, melt the butter. Add the onion, pork tenderloin, and chicken thighs. Sear both sides of the meat, about 4 minutes on each side.
- Stir in the rest of the ingredients. Set the slow cooker to high and cook for 6 hours.
- After 6 hours shred the pork and chicken, stir and serve!
Absolutely delicious soup! My family loved it! As a side note you have the best cooking videos on YouTube!