Ingredients:
1 lb chicken breast (or rotisserie chicken)
1 lb pork tenderloin
About 3 cups chicken broth (from cooking liquid or added)
1 (14 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 1/2 cups barbecue sauce
3 tbsp Worcestershire sauce
1 1/2 cups frozen corn
1 1/2 cups frozen lima beans
A splash of hot sauce
Black pepper, to taste
(Optional) Sugar, to taste
(Optional) Diced potatoes
Instructions:
Cook the chicken breast and pork tenderloin together in an Instant Pot until tender and easy to shred. (You can substitute rotisserie chicken if preferred.)
Shred the meats finely. Reserve about 3 cups of the cooking liquid, adding chicken broth if needed to reach that amount.
Transfer the shredded meats and broth to a slow cooker.
Add the diced tomatoes, tomato sauce, barbecue sauce, Worcestershire sauce, corn, lima beans, hot sauce, and black pepper. Stir well to combine. Add sugar if you’d like a touch of sweetness.
(Optional) Stir in diced potatoes — but if you plan to freeze the stew, skip them for best texture.
Cover and cook in the slow cooker for several hours (it can simmer all day).
Taste and adjust seasoning before serving. Serve hot and enjoy!
Note:
This stew freezes beautifully, especially without potatoes. If freezing, add freshly cooked potatoes when reheating for the best flavor and texture.