Ingredients Original recipe yields 8 servings Make-Ahead: 1 pound boneless, skinless chicken thighs, cut into large pieces 1 pound boneless pork chops, cut into large pieces 1 (28 ounce) can crushed tomatoes 1 (15 ounce) package frozen corn 1 (15 ounce) package frozen lima beans 1 cup hickory-flavored barbecue sauce 1 cup diced onion 1 clove garlic, minced 1 teaspoon kosher salt ½ teaspoon ground black pepper To Cook: 1 (32 ounce) container chicken stock Directions Instructions Checklist Step 1 Combine chicken, pork, tomatoes, corn, lima beans, barbecue sauce, onion, garlic, salt, and pepper in a large, resealable freezer bag. Seal the bag and mix the contents until well combined. Freeze for up to one month. Step 2 When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour. Step 3 Empty the bag into a Dutch oven and add chicken stock; bring to a boil. Reduce heat to a low simmer and cook, uncovered, until the stew has thickened slightly and the meat shreds easily with a fork, about 1 1/2 hours. Step 4 Remove meat and shred with a fork. Return meat to the pot and serve immediately or keep warm until ready to serve.
