Brunswick Stew - cooking recipe

Ingredients

1 (16 oz.) can cut up tomatoes
1 (6 oz.) can tomato paste
3 c. chopped, cooked chicken
1 (10 oz.) pkg. frozen succotash
1 c. chopped onion
1 bay leaf
1 tsp. salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. pepper
dash of ground cloves
2 1/2 c. chicken broth

Preparation

In a 3 1/2, 4, 5 or 6 quart crockery cooker, stir together undrained tomatoes and tomato paste.
Add remaining ingredients. Cover and cook on low heat 10 to 12 hours or high heat 5 to 6 hours.
Before serving, remove bay leaf and stir well.
Makes 6 servings.