Categories: Stew

Ingredients

• 3 medium onions, cut into thin wedges
• 2 pounds 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 cloves garlic, 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 beans
• 1 cup frozen whole kernel corn

Directions

1. In a 3 1/2- to 4-quart crockery cooker 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.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. 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 crockery cooker; discard bones.

4. Add okra, lima beans, and corn to crcokery cooker. If using low-heat setting turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender.

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