Chicken-and-Brisket Brunswick Stew Recipe


Our version of this classic Southern dish pairs juicy shredded chicken with smoky barbecued brisket for a comforting Brunswick stew.

Hands On Time:
25 mins
Total Time:
2 hrs 40 mins
16 cups

Brunswick stew is a classic Southern recipe, although everyone's got their own Mama's way of making it. This hearty, comforting one-pot dinner traditionally has a base of tomatoes, vegetables, and whatever fresh meat's around. Our version of the recipe gives hungry bellies a double-dose of protein with shredded chicken and smoky barbecued beef brisket. One of the keys to mastering this recipe is allowing the stew enough time to simmer on the stove. The flavors, led by a beef soup base, chili sauce, and garlic, marry beautifully when given 2 hours to cook thoroughly. Once your chicken has been shredded, add in already-cooked beef brisket to take your meal to the next level. You can likely pick up pre-cooked brisket at your local BBQ joint, just be sure to ask for no sauce. And, of course, we can't forget the hot sauce! Throw in as much or as little as you'd like; the peppery flavor of your favorite hot sauce will add an incomparable dimension of flavor to your Brunswick stew.

Chicken-and-Brisket Brunswick Stew
Iain Bagwell


  • 2 large onions, chopped

  • 2 garlic cloves, minced

  • 1 tablespoon vegetable oil

  • 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 barbecued beef brisket (without sauce)

  • 1 tablespoon fresh lemon juice

  • Hot sauce (optional)


  1. Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.

  2. Stir together beef soup base and 2 cups water, and add to Dutch oven. stir in chicken and next 9 ingredients. bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.

  3. Uncover and shred chicken into large pieces using 2 forks. stir in brisket and lemon juice. Cover and cook 10 minutes. serve with hot sauce, if desired.

  4. NOTE: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.

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