Slow-Cooker Brunswick Stew

Ingredients

• 1 pound pork shoulder, cut into 1-inch cubes
• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 carrots, diced
• 1 stalk celery, diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can lima beans, drained and rinsed
• 1 (15 ounce) can corn, drained and rinsed
• 1 cup chicken broth

Directions

1. Heat the vegetable oil in a large skillet over medium heat. Add the pork and chicken and cook until lightly browned, about 5 minutes.
2. Add the onion, garlic, bell pepper, carrots, and celery to the pan and cook until the vegetables are softened, about 5 minutes.
3. Stir in the smoked paprika, thyme, salt, and pepper.
4. Transfer the mixture to a slow cooker.
5. Add the diced tomatoes, lima beans, corn, and chicken broth to the slow cooker and stir to combine.
6. Cook on low for 6 to 8 hours.
7. Serve with crusty bread.

Interesting Facts

• Brunswick stew originated in the late 19th century in the American South.
• The stew is traditionally made with squirrel meat, but chicken and pork are used in modern versions of the dish.
• The dish can be served as a main course or as a side dish.