Ingredients
2 large onions, chopped
6 skinned and boned chicken breast halves
2 (15-ounce)
cans cream-style corn
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle chili sauce
1 (14 1/2-ounce) can chicken broth
1/4 cup Worcestershire sauce
1/4 cup butter or margarine, cut up
2 tablespoons cider vinegar
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon pepper sauce
Preparation
Place onion in a 4-quart slow cooker; place chicken over onion. Add corn
and remaining ingredients.
Cook, covered, at HIGH 5 hours or until chicken is tender. Remove chicken;
shred and return to stew.
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