Categories: Slow Cooker

Ingredients

• 1/3 cup salted butter
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 2 tsp minced garlic
• 16 oz. package frozen soup vegetable medley, thawed
• 1 tsp black pepper
• 1/2 tsp celery salt
• 1 lb. pulled smoked pork
• 1 lb. pulled smoked chicken
• 28 oz. can crushed tomatoes
• 3 cups chicken broth
• 1 1/2 to 2 cups spicy barbecue sauce
• 2 tbsp. cornstarch
• Cornbread muffins, to serve

Directions

1. In a large skillet, melt butter over medium-high heat. Add onion and bell pepper; cook, stirring frequently, until just tender, 6-8 minutes. Stir in garlic; cook for 1 minute, stirring frequently.

2. Transfer onion mixture to a slow cooker; stir in vegetable medley, pepper and celery salt. Place pork and chicken on top of vegetables. Pour tomatoes, broth and barbecue sauce onto meat.

3. Cover and cook on HIGH for 3 1/2 hours. Uncover and carefully spoon 1 cup cooking liquid into a measuring cup. Gradually stir cornstarch into cooking liquid. Stir cornstarch mixture into slow cooker. Cook, uncovered, 30 minutes more, stirring occasionally. Serve with cornbread muffins.

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