Easy Chicken Brunswick Stew
6 boneless, skinless chicken breasts
2 large onions, chopped
2 (15 oz.) cans white shoepeg corn (or one small package frozen)
1 (28oz.) can crushed tomatoes
1 (12 oz.) bottle Heinz Chili Sauce
1 (14 oz.) can chicken broth
1 (15.5 oz.) can lima beans
1/4 c. Worcestershire sauce
1/2 stick butter, cut in pieces
2 tbsp. Cider vinegar
2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. tobasco sauce
Place chopped onion in electric slow cooker (or large dutch oven with lid)Place chicken on top of onion. Dump the rest of the ingredients on top of the chicken in the order listed. If using slow cooker, cook 8 hours on low setting or 4 hours on medium setting. If using dutch oven, cook at 325 degrees for 3 hours. When done, remove chicken breasts, shred with fork, return to pot, and serve.
Mantra: Fresh is better than frozen; frozen is better than canned; canned is better than nothing; nothing is better than take out!
