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Camp Stew is a cozy, no-fuss meal that brings big flavor with minimal effort. It’s a hearty mix that’s perfect for feeding a crowd, whether at home or around the campfire.
My Camp Stew is a hearty Southern favorite that brings together tender meat, vegetables, and a rich tomato base for a comforting meal. Whether you’re familiar with Alabama’s camp stew or trying it for the first time, this dish is sure to become a staple in your recipe collection. Also, try my slow cooker busy day soup, or hobo soup.
Ingredients For Camp Stew
This easy stew is pretty much from scratch! Here is all you need. Find the full ingredient amounts in the recipe card below the images.
- Rotisserie chicken for a quick, flavorful base
- Frozen corn and lima beans for hearty texture
- Diced tomatoes, ketchup, and Worcestershire for rich flavor
- Onion, potatoes, and simple seasonings
- Chicken broth to bring it all together
Recipe Variations
This recipe is great base to make it your own, see my suggestions:
Leftover pulled pork can be a delicious alternative to rotisserie chicken in this recipe. Simply shred the pork and add it to the slow cooker along with the other ingredients.
Swap out the rotisserie chicken for cubed beef stew. Brown the beef before adding it to the slow cooker for extra flavor.
Omit the meat altogether and load up the stew with additional vegetables such as carrots, celery, bell peppers, and zucchini.
Add a kick of heat to your stew by incorporating diced jalapeños, crushed red pepper flakes, or a few dashes of hot sauce.
How to Serve
Here are the sides and toppings that go great with camp stew:
- Pair your stew with freshly baked cornbread, cornbread muffins, dinner rolls, or any crusty bread of your choice.
- Serve a spoonful of stew over fluffy white rice for an even heartier meal.
- Top each bowl of stew with a dollop of sour cream and a sprinkle of fresh chives.
Camp Stew Recipe
Ingredients
- 1 rotisserie chicken
- 2 cups frozen fire roasted corn
- 2 cups frozen lima beans
- 1 medium white onion diced
- 2 medium sized russet potatoes, diced into 1 inch cubes
- 15 oz. can Italian seasoned diced tomatoes
- ½ cup ketchup
- 3 Tbsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1 tsp. salt
- ¼ tsp. pepper
- 3 cups chicken broth
For serving
- cornbread
Instructions
- Remove the meat from the chicken and cut into bite sized pieces. Add to the slow cooker.
- Add remaining ingredients and stir.
- Cook on low for 6 hours or on High for 4 hours.
- Stir and serve!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Stew Recipes
Slow Cooker Brunswick Stew and Poor Man’s Stew are both budget-friendly, hearty meals packed with meat, veggies, and bold flavor. Or try my Slow Cooker Chicken Stew which has many flavors of grandma’s recipes.
For a cozy and comforting option, try Crockpot Beef Stew or Venison Stew—both slow-cooked with tender meat and rustic vegetables.
Guinness Beef Stew and Witches Brew Stew offer fun twists, one with rich stout flavor and the other perfect for spooky-season dinners.
I understand using the rotisserie chicken for the flavor. However, since it is already cooked when I buy it, isn’t it going to be dry after 6 more hours in the slow cooker? I am in agreement with another post, about using raw chicken and adding a couple of hours to the time.
What say you.
Can I use raw chicken and lump it all together for this?
Want to try but not a fan of lima beans. What can I subsitute?
You can do pinto beans or white beans!