BUSY DAY BRUNSWICK STEW (CROCK POT)

Steps:

• 1. In a heavy skillet, heat shortening or oil and brown the rabbit or chicken pieces very well, until they are turning golden brown on the outside.
• 2. Remove the meat to a slow cooker set on high.
• 3. In the same skillet, cook onion in the salt pork (chopped fine) until salt pork is turning crispy and onion is golden brown.
• 4. Put this into the slow cooker.
• 5. Add the chicken stock, tomatoes with juice, lima beans, corn, potatoes, and tomato sauce (if desired) to the slow cooker. Add water if necessary to fill slow cooker at least 3/4 full. Cook on high power, covered, for about 1-2 hours, then turn to low and cook 6 or more hours stirring ocassionally. NOTE: Tomato sauce is not traditional in this recipe, but can be added if you like a stronger tomato flavor.
• 6. Remove the chicken pieces from the Crock Pot. Take the pieces off the bone, shred with a fork and return to the Crock Pot.
• 7. One hour before serving, stir in black and red peppers to taste, cider vinegar, and salt to taste. Heat through to blend flavors. May heat about an hour or longer if desired. This is good now, but really better heated up the next day.
• 8. NOTE: I sometimes make this using pre-cooked leftover chicken meat from a rotisserie chicken or another source. Use at least 3-4 cups of meat, and omit the shortening/browning stage. Just put the meat in the slow cooker. Proceed with browning the salt pork. Some cooks will put about 1/2 pound of cooked crumbled sausage in, too. It really depends on what you have on hand. Sometimes they add okra, but my father always said okra makes it Gumbo, not Brunswick Stew.