Slow Cooker Brunswick Stew

By bweber

Ingredients

• 3 cups shredded cooked chicken
• 1 each green pepper and onion, chopped
• 1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 1 cup KRAFT Mesquite Smoke Barbecue Sauce
• 3 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
• 2 Tbsp. LEA & PERRINS Worcestershire Sauce
• 1 cup each frozen corn and frozen edamame (shelled)

Preparation

Step 1

Combine all ingredients except corn and edamame in slow cooker sprayed with cooking spray; cover with lid.

Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours).

Stir in corn and edamame; cook, covered, on HIGH 30 min. or until heated through.