BRUNSWICK STEW

BRUNSWICK STEW

Posted: Updated:

JEREMY DIVIN

SHANE'S RIB SHACK

BRUNSWICK STEW

1 1/2 lbs cooked chicken breasts

2 lbs smoked pork butt

2 (14 1/2 ounce) cans diced tomatoes

1 (16 ounce) package frozen whole kernel corn, thawed

1 (16 ounce) package frozen cream corn, thawed

1 medium onion, chopped

1 (16 ounce) can chicken broth

1/2 (6 ounce) bottle Heinz ketchup

1/4 cup white vinegar

1/4 cup Worcestershire sauce

1/2 cup brown sugar, firmly packed

1 tablespoon salt

1 tablespoon pepper

2-3 tablespoons hot sauce

1 or 2 cups of your favorite flavor Shane's Rib Shack BBQ Sauce (Original, Spicy, Hot, Mustard BBQ, or NEW Sweet Honey BBQ)

Directions

boil 1 1/2 pounds chicken breasts (with bone) and pull or shred meat

In a 6 quart dutch oven, stir together onion, chicken broth, ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, and hot sauce.

Add thawed corn and cream corn; stir.

Add tomatoes; stir.

Lastly, stir in pulled chicken and pork.

Cover and simmer over low heat, stirring occasionally, 3 to 5 hours.

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