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
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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.
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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.
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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.