Chicken Brunswick Stew

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Chicken Brunswick Stew Chicken Brunswick Stew Recipe Courtesy of

Servings: 6 to 8 servings
Prep Time: 30 min
Cook Time: 1 hour 30 min
Difficulty: Easy

Ingredients Add to grocery list

1 tablespoon liquid smoke, available in grocery store
1/2 cup Paula Deen BBQ Sauce
1 cup ketchup
1   16-ounce can creamed corn
1   28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar
1   2 1/2-pound fryer chicken
1   onion, chopped
1 tablespoon tablespoon vinegar
1 tablespoon Worcestershire sauce
salt and pepper
celery salt


In a large pot, place the chicken and enough water to cover chicken and bring to a boil.  Cook chicken until meat falls off the bone, approximately 45 minutes.  Drain the stock and reserve 2 cups of stock.  Remove the skin and bones and chop meat.

In a separate pot, mix the chicken and remaining ingredients.  Simmer slowly for 30 minutes, stirring often to prevent sticking.  Add a little bit of the stock if the stew become too thick.  Serve stew over steamed rice.

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Show: Paula's Home Cooking
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Publication: Savannah Country cookbook

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Reader Comments:


I made this last night and it is addicting good! My kids love it as well. This is comfort food at it's best. Thanks Paula smile

By Zelina on October 16, 2012


My son will be 1 of the vendors at the Texas show you will be at very soon. I would love a big favor from you? If he ask you, will you please autograph one of your cookbooks for me? I told him that will be a wonderful Christmas present for me!!! His name is Tyler McDaniel & I love him & is so proud of him!!! I will ever be so grateful, Ms. Deen!!! Thank you in advance, Lee Strickland

By Lee Strickland on September 11, 2012


This is amazing! I love it!

By Alberto on April 28, 2012


It's amazing! I love it!

By Alberto on April 28, 2012


I want to make a chicken stew without the tomatoes. I have an idea of what I want so, I will use your guidelines put will do it with my own flair. Thanks for the website and guides. God Bless and have a Happy New Year.

By Maryann Jacobs on December 31, 2011


In one of your magazines about 2 years ago you had a brunswich stew recipe. It started with a rue. I gave my Mother the book and can not find that recipe online. Can you tell me where to find it or email it to me. Thank You

By Penny Tillery on November 16, 2011


Where are the baby limas?

By Hugh Pritchett on November 05, 2011


Paula, A few years ago you had a recipe for brunswick stew in your magazine and I can not find. Please post again for football season. Thanks, Kay

By Anonymous on September 01, 2011


Everyone loved this! Pretty simple to make, and cheap. I doubled the recipe and fed 7 people with lots of left overs for about 10 dollars. It was a little sweet for me and my fiance, so next time I think I will add a little less sugar. Also, I made a mistake and added all of the stock, which made it a little soupy, but everyone loved that. LOL, this one's a keeper!!

By Anonymous on December 05, 2009


Love this stew absolutely the best. Kind of a sweet and sour flavor. Everyone I've made it for loves it and wants more. Thanks janet marshall

By Anonymous on November 14, 2009

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