Original recipe yields 8 servings
To Cook:


Instructions Checklist
  • 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.

  • When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.

  • 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.

  • Remove meat and shred with a fork. Return meat to the pot and serve immediately or keep warm until ready to serve.