Slow Cooker Chicken Brunswick Stew
A Southern comfort classic combining tender shredded chicken with creamed corn, tomatoes, and chili sauce in a savory-tangy broth. This slow cooker version delivers deep, melded flavors with minimal effort, perfect for weeknight dinners or feeding a crowd. The Worcestershire and vinegar add complexity to the rich, hearty base. Serve over rice or with cornbread for an authentic low-country experience.
Ingredients
- 2 large onions, chopped
- 6 boneless skinless chicken breast halves, whole
- 2 15 ounce cans creamed corn, drained if preferred
- 1 28 ounce can crushed tomatoes, with juice
- 1 12 ounce jar chili saucetomato sauce with 1 tbsp paprika and pinch cayenne1:1homemade
low
- 1 14.5 ounce can chicken broth
- ¼ cup Worcestershire sauce
- 3 tablespoons butter or margarine, cut up
- 2 tablespoons cider vinegar
- 2 teaspoons mustard powder
- ½ teaspoon salt
- ½ teaspoon peppercayenne pepper1/2 tsp for 1/2 tsp saucelower-spice
high
- ½ teaspoon hot pepper sauce, such as Tabascocayenne pepper1/2 tsp for 1/2 tsp saucelower-spice
high
Instructions
- 1
Place chopped onion in slow cooker.
- 2
Cut each chicken breast in half and layer over onion.
- 3
Add creamed corn, crushed tomatoes, chili sauce, chicken broth, Worcestershire sauce, butter, vinegar, mustard powder, salt, pepper, and hot pepper sauce.
- 4
Cook on high for 4 hours until chicken is tender.
- 5
Remove chicken and shred with a fork.
- 6
Return shredded chicken to stew and stir to combine.
Tips
For deeper flavor, use rotisserie chicken or pre-cooked whole chicken; reduce heat to low and simmer 2 hours instead of cooking raw chicken on high.
Stew thickens as it cools; thin with broth if needed when reheating.
Good to Know
Cover and refrigerate up to 4 days. Freezes well up to 3 months in airtight containers.
Prepare through step 3 and refrigerate ingredients separately overnight. Assemble in slow cooker the morning of cooking.
Ladle into bowls over rice, with cornbread, biscuits, or oyster crackers on the side.
Common Mistakes
Do not skip shredding and returning chicken to avoid tough, stringy pieces in stew.
Do not cook pre-cooked chicken on high for 4 hours to avoid drying it out; use low for 2 hours instead.
Substitutions
Dairy-Free Swaps
General Alternatives
low
FAQ
Can I make this with frozen chicken?
Yes, add 1-2 hours to cooking time on high. Ensure chicken reaches 74C internal temp. Stir ingredients halfway through for even thawing and cooking.
What if I don't have cider vinegar?
Substitute white vinegar or apple cider vinegar 1:1. Red wine vinegar works but adds deeper color. Skip vinegar for milder flavor without replacement.
How long can I keep this stew?
Refrigerate covered up to 4 days. Freezes well up to 3 months in airtight containers or freezer bags. Thaw overnight in fridge before reheating on stovetop.