Ingredients
- 6 thick slices bacon, cut in 1-inch pieces
- 1 1/4 cups chopped onions
- 1/2 cup chopped celery
- 1 tablespoon minced garlic
- 2 ½ pounds boneless, skinless chicken thighs, cut in quarters
- 2 cups chicken stock
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 package (12 ounces) frozen butter beans or baby lima beans
- 1 package (12 ounces) frozen whole kernel corn
- 2 medium potatoes, peeled, cut in large dice and cooked
- ¾ cup barbecue sauce
- 1 ½ tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 to 1/2 teaspoon cayenne pepper
Directions
- In stovetop-safe slow cooker cookware over medium-high, cook bacon until crisp. Reserve 2 tablespoons cooked bacon for garnish. Add onions, celery and garlic. Cook and stir until onions are tender, about 3 minutes.
- Place cookware on slow cooker base. Stir in remaining ingredients.
- Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours.
- Using two forks, shred chicken just before serving. Top each serving with reserved bacon.
Serves: 6 to 8
Test Kitchen Tip: If using a slow cooker with a ceramic crock, follow Step 1 using a Dutch oven over medium-high heat. Transfer ingredients to slow cooker crock and cook as directed.
