Slow Cooker Brunswick Stew with Smoked Chicken

Ingredients

• 5 slices thick cut bacon, sliced into ½-inch pieces
• 1 large (10 ounce) onion, peeled and chopped
• 4 (.5 ounces) cloves garlic
• 1 medium (5 ounce) carrot, peeled and chopped
• 1 (2 ounce) stalk celery, chopped
• ½ cup all-purpose flour
• 1 (32 ounce) container chicken broth
• 1 (28 ounce) can crushed tomatoes
• 2 ears of corn, stripped from cob, or 1 (12 ounce) package frozen corn
• 1 (12 ounce) package frozen lima beans
• 4 cups shredded smoked chicken
• 4 medium (1 pound) red potatoes
• 1 medium (6 ounces) green pepper, seeded and coarsely chopped
• 2 fresh bay leaves
• 1 tablespoon white vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon packed light brown sugar
• 1 ½ teaspoons cayenne pepper
• 1 teaspoon salt
• ½ teaspoon coarse black pepper

Directions

1. In a stovetop-safe slow cooker vessel over medium-high heat, cook bacon until crisp. Remove bacon and set aside. Add onion and garlic. Cook and stir for 2 minutes. Add carrots and celery, cook for 2 minutes. Stir in flour until vegetables are coated with flour and cook for 2 minutes. Slowly stir in chicken broth and bring to a boil. Let boil for 2 minutes. Transfer mixture to slow cooker crock.
2. Place vessel on slow cooker base. Stir in bacon and remaining ingredients.
3. Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours.
4. Discard bay leaves before serving.