Sunday Supper | Slowcooker Chicken-and-Brisket Brunswick Stew

chicken-and-brisket-brunswick-stew-lHappy Sunday, loves! I took a bit of a hiatus from the blog due to a busy, busy work/travel schedule, but I thought a beautiful, relaxing fall Sunday would be a great place to start fresh and start blogging again regularly!

I always love making a CrockPot meal for Sunday suppers – low maintenance, it makes your whole house smell delicious, and you can have the leftovers for days (or even freeze them to serve at another time!)

This recipe is a twist on a cherished Southern Living recipe for Chicken-and-Brisket Brunswick Stew — all of the flavor with a lot less work!

If you’d like the original recipe from Southern Living, just click here!

Allow about 8 hours for thorough cooking, and enjoy! This makes about 16 cups of stew.


2 large onions, chopped
6 garlic cloves, minced
1 1/2 tablespoons jarred beef soup base
2 pounds skinned and boned chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 (10-oz.) package frozen cream-style corn, thawed
1 (9-oz.) package frozen baby lima beans
1 (12-oz.) bottle chili sauce
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon coarsely ground pepper
1 pound chopped beef brisket (without sauce)
1 tablespoon fresh lemon juice
Hot sauce (optional)
Place chicken breasts at bottom of CrockPot, topped with cubed, raw beef brisket. Top with the remaining ingredients.
Cook on high for 8 hours, stirring three or four times throughout the day if you can.
I highly recommend adding hot sauce for an extra kick! I used a combination of 9°80° Garlic Mustard Habanero Gourmet Hot Sauce and Cholula Hot Sauce.
That’s it! Serve hot and enjoy!


  1. Joshua Heslinga says:

    Caroline, we’re less than an hour away from enjoying the results of this recipe, and it looks & smells great. Thanks!



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