1 can of creamed corn
1 can of yellow corn (drained) or a 1/2 bag of frozen yellow corn
1 c dried kidney beans (or one can of drained kidney beans, and less chicken stock)
1 c dried pinto beans (or one can of drained pinto beans, and less chicken stock)
1/2 bag of frozen baby lima beans
1 can diced potatoes (drained)
1 large can of diced tomatoes
1 small can of tomato paste
1/4 c barbeque sauce
A dash of liquid smoke (optional)
Salt, Pepper, Onion Powder to taste
Cook 2 large chicken breasts (I actually just do it in the microwave) and 2 cups of shredded pork (I usually use leftover from slow roasting a pork shoulder). Here's the key - put them both in the food processor and pulse lightly until the meat is finely shredded, but don't over process to pate state.
If you want to cook it in a shorter amount of time, just be sure to use canned beans, instead of dried.
Dump it all in the crockpot together. Stir. Season to taste as it cooks. Cook on low for 8-10 hours. It makes about 4-5 quarts, which are easily frozen and re-heated. If you reheat, dump the frozen quart into a large pot. Add about an inch of chicken stock. Heat over LOW heat, cover.
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