Categories: Soups/Stews

Ingredients

• 1 (20 oz) can Brunswick stew
• 1 (10 3/4-oz) can chicken gumbo soup
• 1 (12.3 oz) can vegetable juice, such as V-8
• 3 (5 oz) cans chunk white chicken, drained and shredded
• 1/4 lb. chopped pork barbecue (from refrigerated section)
• 1 (11 oz) can shoe peg corn
• 1/2 (10 oz) box frozen baby lima beans
• 1/4 cup (1/2 stick) butter
• 1 bay leaf
• 1 tsp. sugar
• 1 cup thinly sliced onions
• Salt and pepper, to taste
• 1-2 drops lemon juice
• 1-2 drops hot pepper sauce, such as Tabasco
• Worcestershire sauce, to taste

Directions

1. Combine all ingredients into a 4 or 5 quart slow cooker. Cook on low for 5-6 hours.

2. Remove bay leaf and serve.

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