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When it comes to cooking a delicious comfort food, nothing beats a southern staple like Slow Cooker Camp Stew. This recipe is packed with tender meat, flavorful vegetables, and a hint of smokiness – something that’s quick to be a winner with your family (or camping group).
Make a batch of my Slow Cooker Cornbread or Slow Cooker Corn Casserole for a nice side dish pairing.
Table of Contents
What is Camp Stew?
Camp stew, also known as Alabama camp stew or Brunswick stew, is a beloved Southern dish with roots in outdoor cooking traditions. Originally cooked in a huge black iron pot over an open fire, this stew was often made with whatever ingredients were on hand. This recipe is not terribly sweet for the only sweetness is from the ketcup, and you will love it.
Our camp stew recipe takes inspiration from the classic dish but simplifies the process by utilizing mostly frozen ingredients and the convenience of a crock pot. With tender rotisserie chicken, hearty potatoes, fire roasted corn, and frozen lima beans, this stew is a satisfying meal-in-one that’s sure to please the whole family. Also try my slow cooker busy day soup.
Recipe Ingredients
- Chicken: This recipe calls for a rotisserie chicken that will be diced.
- Vegetables: Keep it simple by using frozen fire roasted corn and a couple of cups of frozen lima beans. Diced white onion and Russet potatoes add heartiness and flavor. You’ll also use a can of Italian seasoned diced tomatoes.
- Seasoning: Ketchup, Worcestershire sauce, garlic powder, salt, and pepper is the perfect combo to add great flavor.
- Chicken Broth: Adds to the stew base. You can also use beef broth if that’s all you have on hand. (Full recipe is in the recipe card below the photos).
Step-by-Step Directions
Step One – Remove the rotisserie chicken from the bones and cut into small cubes.
Step Two – Add the diced chicken to the crockpot.
Step Three – Add frozen veggies, onion, and potatoes.
Step Four – Pour in the ketchup and seasonings.
Step Five – Add the chicken broth. Stir everything together until well combined.
Step Six – Cover and cook on LOW for 6 hours or on HIGH for 4 hours. Stir, serve, and enjoy!
How to Serve
- 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.
Recipe Variations
- 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.
Recipe FAQs
Absolutely! 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.
Allow any leftover stew to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. This stew also freezes well. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stove or in the microwave.
Yes, you can easily adapt this recipe for the Instant Pot. Simply follow the same instructions, but cook on high pressure for 20 minutes, then perform a quick release of the pressure.
More Slow Cooker Stew Recipes
- Slow Cooker Brunswick Stew
- Slow Cooker Guinness Beef Stew
- Witches Brew Stew
- Slow Cooker Beef Stew
- Slow Cooker Venison Stew
- Slow Cooker Poor Man’s Stew
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Slow Cooker Camp Stew
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!
Sarah’s Notes
- 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.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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!