Slow-Cooker Brunswick Stew
By America's Test KitchenPublished on March 15, 2012
Time
4½ to 5½ hours on high, or 6 to 7 hours on low, plus 30 minutes on high
Yield
Serves 6 to 8
Ingredients
1 ½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch piecesSalt and pepper 2 pounds bone-in, skin-on chicken thighs, trimmed3 (10-ounce) bone-in pork blade chops, about 1 inch thick, trimmed1 tablespoon vegetable oil 2 onions, chopped fine4 garlic cloves, minced½ teaspoon cayenne pepper 1 (29-ounce) can tomato sauce 2 ½ cups low-sodium chicken broth ⅓ cup ketchup 20 ounces frozen lima beans 10 ounces frozen corn, thawed1 tablespoon cider vinegar
Before You Begin
You can substitute 2 pounds of bone-in, country-style pork ribs for the blade chops. Add the lima beans frozen.
Instructions
- Place potatoes over half of 24 by 18-inch sheet of heavy-duty aluminum foil and season with salt and pepper. Pat chicken dry with paper towels. Top potatoes with chicken and season with salt and pepper. Fold foil over chicken and crimp edges to seal; set aside.
- Pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chops, 3 to 4 minutes per side; transfer to slow cooker.
- Add onions to now-empty skillet and cook over medium heat until browned, 6 to 8 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Add tomato sauce, broth, ketchup, and 1/2 teaspoon salt and bring to boil. Pour sauce into slow cooker. Stir in lima beans and place foil packet on top of pork. Cover and cook on low until pork is tender, 6 to 7 hours (or cook on high for 4 to 5 hours).
- Transfer foil packet and pork to carving board and carefully open packet. Stir potatoes, any accumulated juices, and corn into slow cooker. Cover and cook on high for 30 minutes.
- When chicken and pork are cool enough to handle, chop into bite-size pieces, discarding skin, fat, and bones. Stir meat and vinegar into slow-cooker and season with salt and pepper to taste. Serve. (Stew can be refrigerated for up to 2 days.)
Time
4½ to 5½ hours on high, or 6 to 7 hours on low, plus 30 minutes on highYield
Serves 6 to 8Ingredients
1 ½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces
Salt and pepper
2 pounds bone-in, skin-on chicken thighs, trimmed
3 (10-ounce) bone-in pork blade chops, about 1 inch thick, trimmed
1 tablespoon vegetable oil
2 onions, chopped fine
4 garlic cloves, minced
½ teaspoon cayenne pepper
1 (29-ounce) can tomato sauce
2 ½ cups low-sodium chicken broth
⅓ cup ketchup
20 ounces frozen lima beans
10 ounces frozen corn, thawed
1 tablespoon cider vinegar
Test Kitchen Techniques
Ingredients
1 ½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces
Salt and pepper
2 pounds bone-in, skin-on chicken thighs, trimmed
3 (10-ounce) bone-in pork blade chops, about 1 inch thick, trimmed
1 tablespoon vegetable oil
2 onions, chopped fine
4 garlic cloves, minced
½ teaspoon cayenne pepper
1 (29-ounce) can tomato sauce
2 ½ cups low-sodium chicken broth
⅓ cup ketchup
20 ounces frozen lima beans
10 ounces frozen corn, thawed
1 tablespoon cider vinegar
Test Kitchen Techniques
Ingredients
1 ½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces
Salt and pepper
2 pounds bone-in, skin-on chicken thighs, trimmed
3 (10-ounce) bone-in pork blade chops, about 1 inch thick, trimmed
1 tablespoon vegetable oil
2 onions, chopped fine
4 garlic cloves, minced
½ teaspoon cayenne pepper
1 (29-ounce) can tomato sauce
2 ½ cups low-sodium chicken broth
⅓ cup ketchup
20 ounces frozen lima beans
10 ounces frozen corn, thawed
1 tablespoon cider vinegar
Test Kitchen Techniques
Why This Recipe Works
This hearty Southern classic is packed to the gills with a mix of meats (pork, chicken) and vegetables (potatoes, lima beans, corn) in a tomato-based broth. Making sure that each ingredient is cooked to perfection is easy if the cook can drop the ingredients in the pot in stages, but the closed slow cooker negates this luxury. Lean pork was quick to dry out while generously marbled browned bone-in blade pork chops became perfectly tender after 6 hours of slow cooking. Sealing the quick-to-cook chicken and potatoes in a foil packet slows their cooking, ensuring a stew with tender meat and evenly cooked vegetables.
Before You Begin
You can substitute 2 pounds of bone-in, country-style pork ribs for the blade chops. Add the lima beans frozen.
Instructions
- Place potatoes over half of 24 by 18-inch sheet of heavy-duty aluminum foil and season with salt and pepper. Pat chicken dry with paper towels. Top potatoes with chicken and season with salt and pepper. Fold foil over chicken and crimp edges to seal; set aside.
- Pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chops, 3 to 4 minutes per side; transfer to slow cooker.
- Add onions to now-empty skillet and cook over medium heat until browned, 6 to 8 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Add tomato sauce, broth, ketchup, and 1/2 teaspoon salt and bring to boil. Pour sauce into slow cooker. Stir in lima beans and place foil packet on top of pork. Cover and cook on low until pork is tender, 6 to 7 hours (or cook on high for 4 to 5 hours).
- Transfer foil packet and pork to carving board and carefully open packet. Stir potatoes, any accumulated juices, and corn into slow cooker. Cover and cook on high for 30 minutes.
- When chicken and pork are cool enough to handle, chop into bite-size pieces, discarding skin, fat, and bones. Stir meat and vinegar into slow-cooker and season with salt and pepper to taste. Serve. (Stew can be refrigerated for up to 2 days.)
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