Slow Cooker Brunswick Stew

Ingredients

• 56 ounce tomatoes diced low-sodium canned
• 15 ounce tomato sauce low-sodium canned
• 1 stalk celery chopped
• 2 pound bbq chicken shredded skin and bones discarded
• 8 servings coarse kosher salt and pepper black freshly ground
• 2 cloves garlic very finely chopped
• 2  idaho potatoes peeled cut into 1/2-inch cubes
• 1  onion chopped
• 1 pound pulled bbq pork chopped
• 2 cups regular corn fresh sweet frozen
• 1 tablespoon vegetable oil 
• 1.5 cups butterbeans frozen
• 1.5 cups butterbeans frozen

Equipment

• frying pan
• pot
• slow cooker

Directions

1. Heat the oil in a skillet over medium heat.
2. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes.
3. Add the garlic and cook until fragrant, 45 to 60 seconds.
4. Transfer to a slow cooker.
5. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the cooker, as well.
6. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Turn the cooker on high and cook for 4 hours, or cook on low for 8 hours. Taste and adjust for seasoning with salt and pepper.
7. Heat the oil in a large heavy-duty pot over medium heat.
8. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes.
9. Add the garlic and cook until fragrant, 45 to 60 seconds.
10. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the pot, as well.
11. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to simmer and cook uncovered, stirring often, until the potatoes and butterbeans are tender and the mixture is thick, about 45 minutes. Taste and adjust for seasoning with salt and pepper.