2 tablespoons olive oil or butter

1 medium onion, diced

2 cloves garlic, minced

2 cups cooked shredded chicken

1 1/2 cups cooked pulled pork (or beef)

1 (28 oz) can crushed tomatoes

1 cup chicken broth

1 cup frozen or fresh corn

1 cup frozen lima beans

1 medium potato, peeled and diced small

2 tablespoons barbecue sauce

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon sugar (optional, to balance acidity)

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon cayenne pepper (optional, for heat)

Cook Mode Prevent your screen from going dark

Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds.
Add shredded chicken and pulled pork, stirring to coat with the onion mixture.
Pour in crushed tomatoes and chicken broth. Stir well.
Add corn, lima beans, diced potato, barbecue sauce, Worcestershire sauce, smoked paprika, sugar, salt, pepper, and cayenne.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 90 minutes, stirring occasionally.
Lightly mash some of the potatoes against the side of the pot to thicken the stew. Adjust seasoning and serve hot.

Cooking Tips

Low and slow wins: The longer it simmers, the better the flavor develops.
Thickness control: If the stew gets too thick, add a splash of broth; too thin, simmer uncovered for 10–15 minutes.
Smoky boost: A few drops of liquid smoke or smoked meat drippings add authentic depth.
Make ahead friendly: This stew tastes even better the next day.

Variations

Traditional Georgia style: Use only chicken and pork, no beef.
Virginia-style: Add a small amount of butter at the end for richness.
Spicy Brunswick Stew: Increase cayenne or add chopped jalapeños.
Slow cooker version: Cook on LOW for 6–8 hours or HIGH for 4–5 hours.
Leftover-friendly: Perfect for using rotisserie chicken or leftover BBQ meat.