Slow Cooker Chicken Brunswick Stew - cooking recipe

Ingredients

2 large onions, chopped
6 boneless skinless chicken breast halves
2 (15 ounce) cans creamed corn
1 (28 ounce) can crushed tomatoes
1 (12 ounce) jar chili sauce
1 (14 1/2 ounce) can chicken broth
1/4 cup Worcestershire sauce
3 tablespoons butter or 3 tablespoons margarine, cut up
2 tablespoons cider vinegar
2 teaspoons mustard powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce (such as Tabasco)

Preparation

Place chopped onion in a 4-qt. slow cooker. Cut each chicken breast in half and place over onion.
Add corn and remaining ingredients. Cook on high for 4 hours or until chicken is tender. Remove chicken, shred with a fork, and return the meat back to the stew. Enjoy!
A lot of times I will cook a whole chicken and assemble the stew as directed, using the already cooked meat. If you try this, reduce the heat to low and just let it simmer in the crock pot for a couple of hours.