Slow Cooker Brunswick Stew
Prep time: 
Cook time: 
Total time: 
Serves: 6 quarts
  • 16 ounces dry navy beans, soaked and drained
  • 4 strips thick-cut bacon
  • 8 chicken thighs, with skin and bones
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 3 medium yellow onions, chopped
  • 2 pounds red potatoes, diced
  • 4 medium carrots, diced
  • 2 bay leaves
  • 1 teaspoon crushed red pepper
  • 1-1/2 quarts low-sodium chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 2 cups corn kernels, fresh or thawed from frozen
  • Tabasco sauce
  • cornbread
  • oyster crackers
  1. Fry the strips of bacon over medium-high heat just until golden brown. Set aside and drain off the bacon drippings, keeping 2 tablespoons. Chop the bacon.
  2. Sprinkle salt and pepper over all the chicken thighs, and sear them over medium-high heat until they are golden brown, about 4 minutes per side. Transfer the chicken pieces to a plate. Drain off some of the drippings again, keeping 2 tablespoons. Sauté the onions in the drippings until golden, about 4 to 5 minutes.
  3. Put the potatoes and carrots in the bottom of the slow cooker. Lay the bacon, onions, and chicken on top of the vegetables, and add the soaked navy beans, bay leaves, and crushed red pepper. Pour the chicken broth and tomatoes with the juice on top. Cover and cook on low for 6 hours. Remove the chicken pieces and pull the skin and meat off the bones, then shred the meat and return it to the slow cooker. Stir in the corn kernels and cook the stew for 1 more hour. Serve and stir in Tabasco as desired.
More Information

large bowl
large skillet with wide, heavy bottom
6-quart slow cooker

Recipe Notes

Prep Time includes overnight soaking for the dry navy beans.
Recipe by Andrea Meyers at