This was so easy to make. I didn't make it in the slow cooker, instead I put it in the oven on 325 for 2 hours. I also used O'Brien potatoes which eliminated the need for the onions and green peppers. We are not a fan of okra, so I used green beans instead. This will be a perm staple for winter meals. Yummy!!
I love this recipe- such a great thing to come home to on a cold day. I make a slow cooker BBQ and root beer pulled pork (I've used both pork shoulder and tenderloin, and we can't tell a difference except that the loin is leaner) the day before and shred the meat. Then I can add remaining ingredients to a slow cooker, pop in the fridge, and take out the morning after to heat slowly throughout the day. I've found by using the BBQd pork, I have yet to meet a man, soup-haters included, who didn't devour this recipe. Makes a lot and reheats well. I recommend for wives with picky-eating husbands and kids who have a hard time with vegetables. Bon appetit!
We thought this was easy, delicious & tasty. Did make couple of changes. Added more barbeque pork (1 - 2 cups) also left out tomato sauce and added extra can diced fire-roasted tomates and used frozen vegetables (no canned) and 1/4 t red pepper instead of black. Let cook in slow cooker 5 hrs. on low. Wonderful!!