Source: East Alabama Living Magazine
“This is a favorite of ours. It is super easy. I can have it on the stove in 10 minutes. It does very well in a slow cooker during the game.” ~Beth Yarbrough
Ingredients:
- 1 rotisserie chicken
- 1 lb chopped pork from your favorite BBQ joint (without sauce)
- 2 (14.5 oz) cans diced tomatoes
- 1 (16 oz) pkg. frozen whole kernel yellow corn, frozen or thawed
- 1 (16 oz) pkg. frozen butter-beans, frozen or thawed
- 1 medium onion, chopped
- 1 (16 0z) container chicken broth
- 1 (12 oz) bottle ketchup
- 1/2 cup white vinegar
- 1/2 cup Worcestershire sauce
- 1/4 cup firmly packed brown sugar
- 2 tsp. salt (or to taste)
- 2 tsp. pepper (or to taste)
- 1 Tbsp. hot sauce (or to taste)
Remove meat from chicken. Chop coarsely. Put all ingredients in a 6 quart Dutch oven. Cover and simmer over low heat, stirring occasionally, 2 1/2-3 hours. If you use a slow cooker, cook the onions a little first and add a little more liquid (maybe a cup of broth or water). The onions don’t soften well in the slow cooker.
This is a really forgiving recipe. It doubles or halves easily. Just get close to the amounts suggested and it will work great. Makes 10-12 servings.
