North Carolina Brunswick Stew

• 8 chicken thighs, boneless, skinless
• 1 pound stew meat (beef or pork), cut in large chunks
• 1 teaspoon vegetable oil
• 1 pound frozen white corn, thawed
• 20 ounces baby lima beans, thawed
• 3 ribs celery, sliced
• 32 ounces diced tomatoes
• 2 cups chicken broth
• 1 tablespoon sugar
• 1 tablespoon prepared mustard
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/4 teaspoon cayenne

1. Put diced tomatoes in slow cooker, begin to heat on high.
2. In a separate pan, brown chicken and stew meat on both sides in vegetable oil.
3. Cook on the stove, covered, 30 minutes.
4. In a separate large sauce pan, bring chicken broth, corn, lima beans and celery to a boil. Cook until heated through.
5. Add chicken, stew meat, vegetables in broth, and spices to slow cooker.
6. Stir to mix, reduce heat to medium high, 6 hour setting. Stir occasionally. Shred chicken and stew meat just before serving.

chicken, stew meat, vegetable oil, white corn, baby lima beans, celery, tomatoes, chicken broth, sugar, mustard, paprika, salt, cayenne

Taken from www.epicurious.com/recipes/member/views/north-carolina-brunswick-stew-50095911 (may not work)