Slow-Cooker Brunswick Stew | America's Test Kitchen

Ingredients

• 1 1/2 pounds Yukon Gold potatoes , peeled and cut into 3/4-inch pieces
• Salt and pepper
• 2 pounds bone-in, skin-on chicken thighs , trimmed
• 3 (10-ounce) bone-in pork blade chops , about 1 inch thick, trimmed
• 1 tablespoon vegetable oil
• 2 onions , chopped fine
• 4 garlic cloves , minced
• 1/2 teaspoon cayenne pepper
• 1 (29-ounce) can tomato sauce
• 2 1/2 cups low-sodium chicken broth
• 1/3 cup ketchup
• 20 ounces frozen lima beans
• 10 ounces frozen corn , thawed
• 1 tablespoon cider vinegar