Smoky Potluck Stew: Creamy, dreamy, sweet perfection.

The Story Behind the Stew

I first made this stew for a big family reunion. It was a chilly fall day. Everyone brought a different dish to share.

My pot was empty by the end of the day. I still laugh at that. My cousin asked for the recipe right away. This stew is made for sharing with people you love.

Why This Recipe Works

This stew is not fussy. You use simple canned goods and a rotisserie chicken. That is the secret to an easy, big meal.

It saves you so much time. The pre-cooked meats do all the work for you. You just get to be the hero who stirs the pot. Does your family have a favorite “shortcut” ingredient?

Let’s Talk Flavors

The BBQ sauce and vinegar are the magic here. They make the broth rich and a little tangy. Doesn’t that smell amazing when it all comes together?

The smoked pork gives it a deep, cozy flavor. The potatoes make it feel hearty and warm. Fun fact: Lima beans are also called butter beans. They make the stew feel extra creamy.

A Lesson from My Kitchen

I learned that food does not need to be fancy to be good. It just needs to be made with care. This stew proves that.

Using what you have is a smart way to cook. It matters because it saves money and reduces waste. What is one ingredient you always have in your pantry?

Making It Your Own

The best part about a stew is you can change it. Do not like lima beans? Try canned kidney beans instead. You are the boss of your own pot.

Let the stew simmer until the potatoes are soft. That is when you know it is ready. This slow cooking makes the flavors become friends. I think that is a good lesson for life, too.

Ingredients:

Ingredient	Amount	Notes
Chicken broth/stock	8 cups
White potatoes	2	peeled and diced
Onion	1 small	peeled and diced
Whole kernel corn	2 (15.25-ounce) cans	drained
Lima beans	2 (15.25-ounce) cans	drained
Diced tomatoes	2 (14.5-ounce) cans	undrained
Smoked, pulled pork	1 pound	without sauce
Rotisserie chicken	1 small
Sweet Baby Ray’s Sweet Vidalia Onion BBQ Sauce	1 cup
White vinegar	3 tablespoons
Salt	to taste
Pepper	to taste

The Story Behind My Smoky Potluck Stew

This stew is my favorite potluck memory in a bowl. I first made it for a church supper years ago. My neighbor, Betty, asked for the recipe right away. I still laugh at that.

It’s creamy, dreamy, and just a little bit sweet. The house smells amazing while it simmers. It feels like a big, warm hug from the inside. Everyone always asks for a second bowl.

Step 1: Grab your biggest pot. Pour in the chicken broth. Add the diced potatoes and onion. Then stir in the corn, lima beans, and tomatoes. Bring it all to a gentle boil. Then turn the heat down to let it bubble softly. (A hard-learned tip: go slow here. A rolling boil can make the potatoes mushy.)

Step 2: Now for the meat! Pull all the meat off the rotisserie chicken. Just use your fingers, it’s fun. Add the chicken and the pulled pork to the pot. Let it all cook together for about 20 minutes. You will know it is ready when the potatoes are tender. Do you think the smoked pork or the chicken adds more flavor? Share below!

Step 3: This is the magic part. Stir in that sweet BBQ sauce and the vinegar. The vinegar makes all the flavors pop! Let it cook for five more minutes on low. Give it a taste. Add a little salt and pepper until it’s just right for you.

Cook Time: 30–35 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Dinner, Soup

Three Tasty Twists on the Stew

This stew is like a good friend. It’s happy to change things up. Try one of these fun ideas next time you make it. It keeps things interesting in the kitchen.

Spicy Kick: Add a chopped jalapeño with the onions. It gives the stew a little warmth.

Hearty Veggie: Skip the meats. Use two cans of black beans instead. It’s just as cozy.

Autumn Harvest: Use sweet potatoes instead of white ones. It tastes like a fall day.

Which one would you try first? Comment below!

Serving Your Stew with Style

A great stew deserves great friends on the table. I love to serve mine in a big, colorful bowl. It just makes the meal feel more special. A little sprinkle of fresh parsley on top looks so pretty.

For sides, a simple biscuit or crusty bread is perfect for dipping. A crisp green salad with a tangy dressing is nice, too. It balances the stew’s sweetness.

To drink, a cold glass of apple cider is wonderful. For the grown-ups, a pale ale pairs nicely with the smoky flavor. Which would you choose tonight?

Making Your Stew Last

This stew is a wonderful make-ahead meal. Let it cool completely before storing. It will keep in your fridge for about four days. You can also freeze it for up to three months. I use old yogurt containers for freezing single portions. It makes for a quick lunch.

I once brought a huge batch to a church supper. My freezer was full of leftovers for a week. It was such a blessing on busy nights. Batch cooking like this saves you time and stress. It means a good meal is always close by.

To reheat, thaw it in the fridge overnight if frozen. Warm it slowly on the stove over medium-low heat. Add a splash of broth or water if it seems too thick. Stir it often so it heats evenly. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Stew Problems

Is your stew too thin? Let it simmer a bit longer with the lid off. The extra liquid will cook away. This makes the flavors richer and deeper. I remember when I made my first stew. It was more like a soup! A little patience fixed it right up.

Worried about the potatoes? Make sure you dice them small and evenly. Big chunks take much longer to cook. They should be tender when poked with a fork. Getting the potatoes right matters. It means every spoonful is perfectly cooked.

Does it need more flavor? Always taste it at the end. Add salt and pepper little by little. The vinegar and BBQ sauce add a nice tang. Adjusting the seasoning is the final, important touch. It makes the whole dish come alive. Which of these problems have you run into before?

Your Stew Questions Answered

Q: Is this stew gluten-free? A: Check your BBQ sauce and broth labels. Many brands are gluten-free, but always check to be sure.

Q: Can I make it ahead? A: Yes! This stew tastes even better the next day. The flavors have more time to get to know each other.

Q: What if I don’t have lima beans? A: You can use another canned bean. Butter beans or great northern beans would work well.

Q: Can I make a smaller amount? A: Of course. Just cut all the ingredients in half. It will work just fine in a smaller pot.

Q: Any optional add-ins? A: A dash of hot sauce is nice for a little kick. Fun fact: I always add a little extra vinegar for zing. Which tip will you try first?

Sharing Your Kitchen Success

I hope this stew warms your home like it has warmed mine. It is a recipe made for sharing with loved ones. I love seeing your kitchen creations. It makes my day to see your family enjoying a meal I shared.

Please tell me all about your potluck adventures. Did your friends ask for the recipe? Have you tried this recipe? Tag us on Pinterest! I would love to see your photos. Thank you for cooking with me today.

Happy cooking!

—Chloe Hartwell.