Brunswick Stew - cooking recipe

Ingredients

2 cups cooked chicken, shredded
2 large potatoes, peeled and diced
3 carrots, peeled and sliced
2 (14 1/2 ounce) cans diced tomatoes
2 (14 3/4 ounce) cans creamed corn
1 medium onion, chopped
1 tablespoon Mrs. Dash table blend seasoning
1 teaspoon salt
1 tablespoon dried basil
1/2 teaspoon pepper

Preparation

Add the prepared vegetables, spices & herbs to the crock pot.
Pour all the remaining ingredients into the pot (no need to drain anything).
Mix lightly and cover.
Cook on low for 6-8 hours (crockpot) or bring to a boil then lower heat to a simmer and cook for 45 minutes, or until the vegetables are done.
If stew is too thin, thicken by adding 2 T of instant mashed potatoes, then cook an additional five minutes.