EASY BRUNSWICK STEW by Saundra Stroud

We still have a lot of winter left so another pot of stew sounds really good.  This recipe is super easy and makes a large pot, 14 cups worth!

1 large onion, chopped

1 celery rib, chopped

1 large green bell pepper, chopped

1 cup frozen sliced okra, thawed

4 cups frozen cubed hash browns

3/4 lb. Bar-B-Que (or Boston Butt), chopped

1 cup cooked chicken, chopped

1 (14 1/2 oz) can diced tomatoes, undrained

1 (15 oz) can tomato sauce

1 (15 1/4 oz) can whole kernel corn with red and green peppers, drained

1 (15 oz) can lima beans, drained

2 cups chicken broth

1/2 tsp salt & pepper

1/4 tsp Worcestershire Sauce

Combine all ingredients in a 5 qt slow cooker.

Cook covered on HIGH for 6 1/2 hours.

Yes, the cook time is correct :) :) :)