4 cups chicken broth

1 ½ cups shredded cooked chicken

1 ½ cups frozen lima beans

1 ½ cups fresh or frozen sliced okra

1 ½ cups corn

3 medium-sized red potatoes, diced

1 cup diced onion

1 (14.5 oz) can fire-roasted diced tomatoes

¾ cup barbecue sauce, plus extra for serving

2 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tbsp minced garlic

1–2 tsp hot sauce (Tabasco or your choice)

1 tsp smoked paprika

½ tsp cumin

½ tsp black pepper

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Add Ingredients to Slow Cooker: Combine all ingredients in the slow cooker and stir well.
Cook: Set the slow cooker to high for 4 hours or low for 6 hours. Stir occasionally.
Serve: Once cooked, stir the stew and serve hot with cornbread or crackers.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days.

Freezing: Freeze the stew in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Spicy Kick: Add more hot sauce or a diced jalapeño for extra heat.

Thicker Stew: Mash some of the potatoes during cooking for a thicker texture, or stir in a cornstarch slurry.