To make Food Network's recipe, heat 1 tablespoon vegetable oil in a skillet over medium heat, and add 1 chopped onion and 1 stalk chopped celery. Cook for 3 to 5 minutes or until the onions are soft and translucent. Add 2 cloves of very finely chopped garlic, and cook for 45 to 60 seconds or until fragrant.
Transfer to a slow cooker, and add two 28-ounce cans low sodium diced tomatoes and 15 ounces of low-sodium tomato sauce. Using the tomato sauce can, add 1 can of water. Add 2 pounds of coarsely shredded roast or BBQ chicken with the skin and bones removed, 1 pound of chopped or pulled BBQ pork, 2 cups of defrosted frozen corn or fresh sweet corn, 1 1/2 cups of defrosted frozen butterbeans and 2 peeled and 1/2-inch cubed potatoes. Season with coarse kosher salt and freshly ground black pepper.
Turn the slow cooker on high and cook for 4 hours, or cook on low for 8 hours. Taste the stew, and adjust for seasoning with kosher salt and freshly ground black pepper.Learn more about Cooking