Is peanut butter traditional in Brunswick stew?
Not in most classic versions. Brunswick stew has a few origin stories and plenty of regional variations (Virginia and Georgia both claim it, and the meat can range from squirrel or rabbit to pork or chicken). Many versions are often tomato-based and feature some kind of smoky meat plus vegetables. This peanut butter twist is a modern shortcut to deeper flavor and a thicker, silkier texture, more like the “secret spoonful” trick you see in other soups and stews.
Will it taste like peanut butter?
It should taste nutty and richer, not like a PB sandwich. If you are nervous, start with 1 tablespoon, taste, then add more.
Any peanut allergy swaps?
Yes, and also: peanut butter is a major allergen, so label it clearly if you are serving a crowd. You can swap in sunflower seed butter (the closest vibe), tahini (more earthy than sweet), or just skip it and thicken with extra mashing or a small handful of quick oats.
Can I make it in a slow cooker?
Yes. Sauté the onion and garlic first if you can, then add everything except the peanut butter, vinegar, and the cooked shredded chicken. Cook on low 5 to 6 hours, until the potatoes are tender (dice them small but not tiny so they do not disappear). If you want firmer beans, stir them in during the last 1 to 2 hours. Whisk in peanut butter until melted, then add the chicken for the last 20 to 30 minutes. Stir in vinegar right before serving.
What if I do not have potatoes?
No problem. Use an extra can of beans, or stir in a handful of quick oats for thickness. You can also simmer uncovered a bit longer to reduce.
Can I make it spicier?
Absolutely. Add cayenne, hot sauce, or a minced chipotle in adobo. The slight sweetness from the peanut butter plays very nicely with heat.
