Ingredients
- 1 tablespoon butter, or as needed
- 1 large onion, chopped
- 2 (16.5 ounce) cans cream-style corn
- 2 (14.5 ounce) cans crushed tomatoes
- 2 (5 ounce) cans white chicken chunks (such as Swanson®), drained
- 1 (10 ounce) can pork in barbeque sauce (such as Vietti®)
- 1 (10 ounce) can beef in barbeque sauce (such as Vietti®)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon hot sauce
Why This Recipe Is So Easy To Love
This stew is a comforting blend of smoky, savory flavors and tender meat. It’s perfect for chilly days when you want a hearty meal that fills you up. The mix of vegetables and spices creates a rich, satisfying dish that feels like a warm hug in a bowl.
Cooking Hints
- Use low and slow cooking to let the flavors develop fully.
- Brown the meat well before adding liquids to enhance the stew’s depth.
- Stir occasionally to prevent sticking and ensure even cooking.
- Brown the meat well before adding liquids to enhance the stew’s depth.
- Stir occasionally to prevent sticking and ensure even cooking.
Step 1
Melt the butter in a skillet over medium-high heat. Once melted, add the chopped onion and cook it until it's nice and tender, about 5 to 7 minutes.
Step 2
Transfer the sautéed onion to your slow cooker. Add the cream-style corn, crushed tomatoes, chunks of cooked chicken, pork and beef mixed with barbecue sauce, Worcestershire sauce, black pepper, salt, and a splash of hot sauce. Give everything a good stir to combine all the flavors.
Step 3
Set the slow cooker to high and let it cook until the stew is heated through, which should take at least 30 minutes. Once it's hot and bubbly, it's ready to serve!
Serving Combinations
Serve with warm cornbread or crusty rolls to soak up the delicious juices. A simple green salad on the side adds a fresh contrast. This stew also pairs well with a cold beer or a glass of red wine.
Storing Food Safely
Let the stew cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to four days. For longer storage, freeze in portions and thaw overnight in the fridge before reheating gently on the stove.
