Hand-Selected Recipes and Stories Straight to Your Inbox

Chicken Brunswick Stew
recipe

Chicken Brunswick Stew

Serves: 24

Hands On Time: 

Total Time: 

Ingredients

3 pounds ground turkey or beef
4 cups chopped onions
2 rotisserie chickens, skin and bones removed and meat shredded
3 (15-ounce) cans chopped tomatoes
1 (10 3/4-ounce) can cream of chicken soup 
1 (10 3/4-ounce) can cream of mushroom soup 
1 cup barbecue sauce
1 cup ketchup
1/2 cup hot chili sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
2 quarts chicken broth
2 (15-ounce) cans creamed corn
1 (15-ounce) can whole yellow corn, drained
1 teaspoon salt (optional)

Instructions

In a large stockpot (at least 8 quarts), brown the ground meat over medium heat, chopping it with a wooden spoon as you go. Drain off the excess fat and add the onions. Simmer until the onions are transparent, about 5 minutes. Add the shredded chicken meat, chopped tomatoes, the canned condensed soups, barbecue sauce, ketchup, chili sauce, Worcestershire sauce, hot sauce, ginger and pepper. Add 1 quart of the chicken broth. Stir well.

Bring to a simmer, then reduce the heat to low, partially cover the pot with a lid and simmer at least 2 hours but up to 6 hours, stirring occasionally to prevent scorching. Add additional chicken broth as needed.

In the last hour of cooking, add the creamed corn and the whole corn. Taste and adjust the seasonings to your preference, adding the salt only if necessary. Serve warm. 


Nutrition

Per serving: 260 calories (percent of calories from fat, 29), 28 grams protein, 22 grams carbohydrates, 2 grams fiber, 9 grams fat (2 grams saturated), 70 milligrams cholesterol, 896 milligrams sodium.

About the recipe

This brunswick stew recipe has everything — shredded chicken, tender corn, tangy tomatoes and some ground turkey for good measure.

The most time-consuming, hands-on part is deboning the chicken, but that can be done a day ahead of time, if desired. Add a lettuce wedge with dressing, and corn bread or a roll for a complete meal.

To reduce fat in this recipe, you can use 99 percent fat free versions of the cream of chicken soup, cream of mushroom soup and chicken stock. 

Recipe courtesy of Ceci McAuliffe.

We'd love your feedback!

Have you made this recipe? Are there any tips or tricks you think we should add? Click below to take a short survey and share your thoughts.

Next Recipe:
Beef and Sausage Chili

Shop our goods

SK_Icons

Southern Kitchen hand selects top maker and artisan goods for your kitchen and home

SUGGESTED RECIPES