Ingredients

1 tablespoon liquid smoke, available in grocery store
1/2 cup Paula Deen BBQ Sauce
1 cup ketchup
1   16-ounce can creamed corn
1   28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar
1   2 1/2-pound fryer chicken
1   onion, chopped
1 tablespoon tablespoon vinegar
1 tablespoon Worcestershire sauce
salt and pepper
celery salt

Directions

In a large pot, place the chicken and enough water to cover chicken and bring to a boil.  Cook chicken until meat falls off the bone, approximately 45 minutes.  Drain the stock and reserve 2 cups of stock.  Remove the skin and bones and chop meat.

In a separate pot, mix the chicken and remaining ingredients.  Simmer slowly for 30 minutes, stirring often to prevent sticking.  Add a little bit of the stock if the stew become too thick.  Serve stew over steamed rice.

Recipe Courtesy of Paula Deen