1 pound thick-cut bacon, cut into ½-inch pieces
1 stick (8 tablespoons) unsalted butter
1 medium sweet onion (such as a Vidalia), halved and chopped into ¼-inch pieces
4 garlic cloves, finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
¼ teaspoon cayenne pepper
¾ cup barbecue sauce
¾ pound shredded cooked chicken (rotisserie chicken works great)
½ cup crushed canned tomatoes
3 cups fresh or frozen corn kernels
2 cups frozen butter beans or lima beans
3 cups chicken broth
1. In a large skillet set over medium heat, add the bacon and cook until crispy, 15 to 20 minutes. Into a heat-safe small bowl, pour off the fat from the pan (once it's cooled and solidified, discard). Transfer the bacon to a bowl. Add the butter to the skillet; once melted, add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 15 minutes.
2. Stir in the Worcestershire, salt, pepper and cayenne pepper and simmer for 5 minutes, until the onions are glossy and the spoon leaves a trail when run across the bottom of the pan. Add the barbecue sauce, the reserved bacon and the cooked chicken and stir to combine. Stir in the tomatoes, corn and butter beans. Pour in the broth and bring to a simmer. Reduce the heat to medium-low and cook the stew for 20 minutes. Divide into bowls and serve.