Shortcut BBQ Stew

with Sweet Vidalia Onion Barbecue Sauce
time: 30-60 minutes | serves: 6
  • 8 cups chicken broth/stock
  • 2 white potatoes, peeled and diced
  • 1 small onion, peeled and diced
  • 2 (15.25-ounce) cans whole kernel corn, drained
  • 2 (15.25-ounce) cans lima beans, drained
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 pound smoked, pulled pork (without sauce)
  • 1 small rotisserie chicken
  • 1 cup Sweet Baby Ray's Sweet Vidalia Onion BBQ Sauce
  • 3 tbsp white vinegar
  • salt
  • pepper
  • In a large stock pot over medium heat, combine the chicken broth or stock, potatoes, onion, corn, lima beans, and tomatoes. Stir well. Bring to a boil and reduce the heat to a simmer.
  • Pull the meat from the rotisserie chicken and shred it. Discard the bones. Add the shredded chicken and the pulled pork to the pot. Continue to cook 15 to 20 minutes or until the potatoes are tender.
  • Stir in the Sweet Baby Ray's Sweet Vidalia Onion BBQ Sauce and vinegar and reduce the heat to low. Cook for 5 additional minutes, stirring frequently. Add salt and pepper to taste. Serve warm.

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