Slow Cooker Chicken & Pork Brunswick Stew

By calypan

Ingredients

• 2 large onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons jarred beef soup base
• 1 cup chicken broth
• 1 cup water
• 1 rotisserie chicken, deboned and coarsely chopped/shredded
• 1 (28-oz.) can fire-roasted crushed tomatoes
• 1 (12-oz.) package frozen white shoepeg or whole kernel corn, thawed
• 1 (10-oz.) package frozen cream-style corn, thawed (or 1 8 oz. can cream style corn)
• 1 (9-oz.) package frozen baby lima beans, cooked
• 1 (12-oz.) bottle chili sauce
• 1-1/2 tablespoons brown sugar
• 2 tablespoons yellow mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon coarsely ground pepper
• 1 pound chopped barbecued pulled pork (without sauce)
• 1 tablespoon fresh lemon juice
• Hot sauce (optional)

Preparation

Step 1

1. Sauté onions and garlic in hot oil in a skillet over medium-high heat 3 to 5 minutes or until tender.

2. Stir together beef soup base, broth and water, mixing well. Combine chicken & remaining ingredients and add to slow cooker.

3. Add broth mixture and onion mixture and pour over all ingredients, mixing well.

4. Cover and cook on high 1 hour. Reduce heat to low and cook an additional 5-1/2 hrs. Great with cornbread!