Crock-Pot Brunswick Stew - cooking recipe

Ingredients

1 lb. ground beef
1 large onion
3 (16 oz.) cans white creamed corn
2 (16 oz.) cans stewed tomatoes
2 (16 oz.) cans LeSueur English peas
2 (10 oz.) cans Castleberry barbecue pork
2 (10 oz.) cans white chicken
1 (14 oz.) bottle hot ketchup
2 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce

Preparation

Cook the ground beef with the onion; drain good and put in crock-pot. Add the remaining ingredients. Be sure all your meat is cut up small and your tomatoes are mashed up. I use Mexican tomatoes, but it makes it hot. If you don't like it hot, use regular stewed tomatoes and regular ketchup. Simmer in the crock-pot for about 8 hours on low. You can simmer it on top of stove if you are in a hurry. This freezes real good. It also makes 6 quarts.