Make-Ahead Freezer Meal: Easy Brunswick Stew!

1. Combine chicken, pork, tomatoes, corn, lima beans, barbecue sauce, onion, garlic, salt, and pepper in a large, resealable freezer bag. Seal the bag and mix the contents until well combined. Freeze for up to one month.

2. When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.

3. Empty the bag into a Dutch oven and add chicken stock; bring to a boil. Reduce heat to a low simmer and cook, uncovered, until the stew has thickened slightly and the meat shreds easily with a fork, about 1 1/2 hours.

4. Remove meat and shred with a fork. Return meat to the pot and serve immediately or keep warm until ready to serve.

Cook’s Notes:

Want to eat this right away? Follow step 1 but add all ingredients to a Dutch oven along with chicken stock. Bring to a boil, then reduce heat to low and simmer until meat shreds easily with a fork, about 1 1/2 hours. Remove meat and shred with a fork. Return meat to the pot and serve.

You can also partially thaw this in the refrigerator for 8 hours or overnight.

This could easily be made with leftover barbecue chicken and/or pork, which would reduce the cook time by half.