Slow Cooker Alabama Camp Stew—shredded pork and chicken in a tomato bbq sauce with potato chunks, lima beans and corn. Super tasty and made easy with your slow cooker.
Related: Instant Pot Alabama Camp Stew
Slow Cooker Alabama Camp Stew
Welcome to 2020! I’m so excited about a new project I’ll be including on 365 Days this year. Each week I will post a recipe inspired by a state. That way by the end of the year all 50 states will be covered and have a recipe to go with them.
Where are you from and do you have a specific dish that you think represents your state? Please chime in and let me know! You can leave me a comment on this blog post. I can’t wait to hear of all your awesome ideas!
Today’s state is Alabama and as I searched the internet for Alabama ideas there was plenty of good southern food but the one I settled on was camp stew. Camp stew is also called Brunswick Stew. And there are a lot of versions of it! I printed off three different recipes and combined them a bit to make it my own.
My version has pork and chicken (some versions have beef), potatoes, tomatoes, worcestershire, lima beans, onions, tabasco and corn (which is optional). From what I’ve read camp stew can be made easily over a campfire. Well, if you don’t have a campfire and you want to make it at home in your slow cooker I’ve got you covered.
I was quite proud of my version of Alabama camp stew. It tasted amazing and my whole family loved it! We served ours with cornbread, which is a must! I love this recipe for cornbread in the oven. If you have camp stew leftovers it does freeze nicely for another meal in a few weeks.
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What Slow Cooker Did You Use?
To make Slow Cooker Alabama Camp Stew I used my Ninja Auto-iQ 6 Quart Slow Cooker.* My favorite feature of this slow cooker is that it has a stove top function. This is perfect for sauteing or browning before you slow cook.
Want more tried and true Slow Cooker recipes?
Shredded pork and chicken in a tomato bbq sauce with potato chunks, lima beans and corn.
- 1 cup beef broth
- 1 pound pork butt, shoulder, picnic roast or carnitas meat
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp liquid smoke
- ½ cup diced onions
- 1 pound boneless, skinless chicken thighs (frozen is okay)
- 1 pound russet potatoes, peeled and cubed
- 1 ½ cups frozen lima beans
- 1 (14 oz) can crushed tomatoes
- 3 Tbsp tomato paste
- 1 (8 oz) can tomato sauce or 1 cup barbecue sauce
- ¼ tsp salt
- 2 Tbsp worcestershire sauce
- Pinch of red pepper flakes
- ½ tsp tabasco sauce
- 1 cup frozen corn or 1 can drained corn (optional)
- Add broth to your slow cooker. Pat the pork dry with paper towels. Then rub it with the kosher salt and pepper. Add the pork into the slow cooker and dump the liquid smoke on top of the meat. Cover the slow cooker and cook on low for 6 hours.
- Remove the lid and add in the onions, chicken, potatoes, lima beans, crushed tomatoes, tomato paste, tomato sauce and salt. Cover and cook on low for 4 more hours or on high for 3 hours.
- Use tongs to place the meat on a tray or large cutting board. Shred the meat and return it to the pot.
- Stir in the worcestershire, red pepper, tabasco, and corn (if desired).
- Taste test and then salt and pepper to taste.
- Scoop into bowls and serve with cornbread.
This recipe can be gluten free. Use gluten free worcestershire sauce and beef broth.
If you have leftover pulled pork (or canned pulled pork) you can skip the first step. Add the pulled pork into the bottom of the pot with some broth and then add the other ingredients as stated in step 2.
- Category: Pork
- Method: Slow Cooker
- Cuisine: American
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.