Virginia'S Best Brunswick Stew - cooking recipe

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 lb chicken, boneless and skinless (breast or thighs)
2 tablespoons vegetable oil
2 (6 ounce) pork chops
1 yellow onion, sliced to your preference (I use thin slices, but thick or diced could work as well)
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (can add more to get the \"kick\" you want)
16 ounces canned diced tomatoes
1 cup chicken stock or 1 cup water
1 (10 ounce) package frozen lima beans, thawed
1 (8 ounce) package corn kernels, thawed (can also use fresh)

Preparation

Combine the flour, salt, garlic powder, and pepper in a Ziploc bag; add the chicken pieces and shake until coated evenly.
Add the vegetable oil to a saute pan on medium-high heat. Cook the chicken until browned on both sides, then add chicken and (not browned) pork chops to the crock pot.
Saute the chopped onion in the oil and meat drippings until browned. Add to slow cooker.
Combine tomatoes, Worcestershire, and Tabasco; pour over meat.
Add the chicken stock/water to the crock pot.
Cover and cook on low for 4-6 hours, until the chicken is tender.
Add the lima beans and corn; continue cooking for another 1-2 hours until the vegetables are tender.
Remove chicken and pork from the crock pot; shred meat with two forks and return to stew.
Enjoy!