Brunswick Stew For Your Crock Pot - cooking recipe

Ingredients

3 medium onions, cut into thin wedges
2 lbs meaty chicken pieces, skinned
1 1/2 cups diced cooked ham (8 ounces)
1 (14 1/2 ounce) can diced tomatoes
1 (14 ounce) can chicken broth
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 (10 ounce) package frozen sliced okra (2 cups)
1 cup frozen baby lima bean
1 cup frozen whole kernel corn

Preparation

In a 3 1/2- to 4-quart crock pot place onion.
Top with chicken and ham.
In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If desired, remove chicken; cool slightly.
(Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces.
Return chicken to crock pot; discard bones.
Add okra, lima beans, and corn to crock pot.
If using low-heat setting turn to high-heat setting.
Cover and cook 45 minutes more or until vegetables are tender.
Makes 6 servings.