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Brunswick Stew

By Paula Deen


Featured in:

Paula Deen's Southern Cooking Bible

Difficulty: Easy

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 4 to 6


  • 4 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 1 (2½-pound) rotisserie chicken, meat removed and chopped (about 5 cups)
  • 1 (28-ounce) can diced tomatoes
  • 1 (16-ounce) can creamed corn
  • 1 (10-ounce) package frozen lima beans
  • 1 cup chicken broth
  • ½ cup barbecue sauce
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon celery salt
  • black pepper


In a large saucepan, cook the bacon over medium-high heat until almost crisp, about 5 minutes. Add the onion and cook until softened, about 5 minutes.

Add the chicken, tomatoes, corn, lima beans, broth, barbecue sauce, vinegar, Worcestershire sauce, celery salt, and black pepper to taste. Bring to a boil. Reduce to a simmer, cover, and cook until the lima beans are tender, 5 to 7 minutes.

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