INGREDIENTS
2 Chicken Breast
1 1/2 cups Stubbs Bbq Sauce (I used the spicy)
1 Can Whole Kernel Corn
1 Can Crushed Tomatoes
1/2 Yellow Onion ( chopped)
1 Large Garlic Clove (minced)
7oz Lima Beans
2 Cups Beef or Chicken Stock
1/2 Tbsp Yellow Mustard
1 Tbsp Chipotle Sauce
1/2 Tbsp Olive Oil
1 Tbsp Butter
1/2 Cup Apple Cider Vinegar (less, if you're not into vinegar. do NOT leave it out completely)
1 Bay Leaf
1/2 Tbsp Garlic
1/2 Tbsp Onion Powder
1/4 Tsp Mustard Powder
Sriracha (optional)
Salt & Pepper to taste
DIRECTIONS
Start by cooking your chicken in the crockpot with the bbq sauce on high for a few hours. Let cool, shred and set aside.
In a large pot or dutch oven over med high heat, add oil and butter, stir in chopped onion and saute until tender. Add garlic and cook a min more.
Combine all other ingredients, including shredded chicken, and let simmer for 45 minutes to an hour.
* If you want, grill your chicken first to get a good char on it!
However, I would still recommend putting the chicken in the crock pot to finish cooking. This allows it to get really tender & makes shredding it super easy.
#ARCHIVES #RECEIPES #SOUP #VEGETABLES #WINTERISCOMING #STEW #BRUSWICKSTEW #CHICKEN