Brunswick Stew

2 Tbsp butter
4 Stalks celery, diced
1 Bell pepper, diced
1 onion, diced
1 Tbsp garlic, minced

1 Bag frozen baby lima beans
1 Bag frozen corn
1 14-16 oz cans blackeye peas
2 (15 oz) cans diced tomatoes (with liquid)
1 (10 oz) can tomato sauce

1/2 Cup BBQ sauce
3 Tbsp worcestershire sauce
3 Tbsp dijon mustard
1 Tbsp dried parsley
1 Bay leaf
1 Tsp salt
1/2 Tsp ground black pepper

2 Lbs pork or boneless skinless chicken thighs or a combination of both.

Melt butter in large saucepan. Saute celery and bell pepper for about 5 minutes. Add onion and saute another 5 minutes. Add garlic and saute for another minute. Transfer mixture to crock pot.

Add lima beans, corn, peas, tomatoes, and tomato sauce. Add BBQ sauce, worcestershire, mustard, parsley, Bay leaf, salt, and pepper. Stir well. Add chicken and/or pork.

Cook for three hours on high or six hours on low, stirring occasionally. Remove and shred chicken and or pork and return to pot. Cook for another hour on high or two hours on low.