Brunswick Stew in the crockpot

The Labor Day holiday means different things to different people. For us, it means family and friends, cook-outs, and BBQ with all the fixin's. (I'm from the south and "fixin's" is in our dictionary.) Brunswick Stew is a great way to use the leftovers.

Brunswick Stew
1 1/2 cups ketchup
1/4 cup mustard
1/4 cup white vinegar
1/2 stick of butter, melted
1-2 cloves garlic, finely chopped
1/4 cup onion, finely chopped
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
3 tablespoons Worcestershire Sauce
1 teaspoon Tabasco Sauce (or to taste)
1/4 cup brown sugar, lightly packed
1 teaspoon lemon juice

Put all of the above into a crockpot on high heat. Heat until well combined and brown sugar is thoroughly dissolved. Reduce heat to low setting and add the following:

1 pound shredded BBQ pork
1 cup shredded, cooked chicken, white and/or dark meat
2-3 ears corn, shucked and cut from cob, (use the back of your knife to get the milk out)
1 quart crushed tomatoes
1 pint chicken broth (add more if your stew needs to be thinner)

Heat on low setting for 4-6 hours. Enjoy!