Brunswick Stew
A cozy, easy Southern-inspired Brunswick Stew made with shredded chicken, sweet corn, and pantry staples. Perfect for lazy nights, rainy days, or anytime you need a warm hug in a bowl.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Measuring cups & spoons
- Cutting board and knife
Ingredients
- 2 cups shredded cooked chicken use rotisserie if you’re feeling lazy — no judgment
- 1 cup frozen corn sweet and happy — this one’s non-negotiable
- 1 cup baby lima beans or just regular ones, canned is fine, babe
- 1 cup crushed tomatoes gives it that cozy richness
- 1 small yellow onion diced (I cry every time... literally)
- 2 garlic cloves minced (because garlic makes everything better)
- 1 tablespoon Worcestershire sauce trust me, it adds depth
- 2 cups chicken broth use what you’ve got — boxed, bouillon, homemade, whatever
- Salt black pepper, and hot sauce to taste (go wild)
Instructions
Sauté Like a Southern Auntie
- Heat a drizzle of oil in a big ol’ pot. Toss in your onions and garlic and let ‘em sizzle until they’re soft and making your kitchen smell like a warm hug. If your garlic starts browning too fast — turn that heat down, honey. We’re not burning dreams today.
Dump and Stir, Babe
- Add your tomatoes, Worcestershire sauce, and broth. Stir like you mean it. Then toss in the chicken, corn, and lima beans. Give it all a good swirl and bring it to a simmer. It’s already looking like comfort, right?
Let It Do Its Thing
- Lower the heat and let everything mingle for about 30 minutes. Stir occasionally so nothing sticks. It should start to thicken and get all lovely and cozy. If it’s looking too thick? Add a splash more broth. Too thin? Let it simmer a bit longer.
Taste Test Like the Queen You Are
- Now comes the best part — tasting! Adjust salt, pepper, and hot sauce to your liking. I like mine with a little kick. My first time making this, I totally over-salted it, but girl, a squeeze of lemon juice saved it. Life hack.
Notes
- Protein swaps: Use pulled pork, brisket, or go vegetarian with lentils/chickpeas.
- Spice tip: A little hot sauce + smoked paprika = chef's kiss.
- Storage: Stays fresh in the fridge for 4 days. Freezes beautifully for up to 2 months.
- Serve with: Cornbread, garlic toast, or even a grilled cheese if you're feelin’ extra.
- Mood pairing: Best enjoyed in fuzzy socks with R&B or a romcom playing in the background.