Slow Cooker Brunswick Stew

By calypan

from Cooking Light

Ingredients

• 4 cups frozen Southern-style hash brown potatoes, thawed
• 2 1/3 cups chopped onion
• 2 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups frozen lima beans, thawed
• 1 1/4 cups chopped green bell pepper
• 1 cup frozen cut okra, thawed
• 1 cup barbecue sauce
• 1 cup chopped cooked chicken breast
• 1/2 cup chopped celery
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 3/4 pound pulled smoked pork, chopped
• 2 (8-ounce) cans no-salt-added tomato sauce
• 1 (15 1/4-ounce) can whole-kernel corn with sweet peppers, drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Preparation

Step 1

1. Combine all ingredients in a 7-quart electric slow cooker. Cover and cook on HIGH for 8 hours.
Flavor Tip: Experiment with different types of barbecue sauce. Each is unique and will lend a slightly different flavor to the stew. Watch out for high-sodium sauces, though. Some sauces are loaded with too much salt.