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Crockpot Chicken Brunswick Stew




Source of Recipe


Unknown


List of Ingredients




2 large onions, chopped
6 skinned & boned chicken breast halves
2 (15 oz.) cans creamed corn
1 (28 oz.) can crushed tomatoes
1 (12 oz.) bottle chili sauce
1 (14.5 oz.) can chicken broth
1/2 tsp. pepper sauce
1/4 cup Worcestershire sauce
1/4 cup butter or margarine, cut up
2 Tblsp. cider vinegar
2 tsp. dry mustard
1/2 tsp. Salt
1/2 tsp. Pepper


Recipe



Place onion in a 4 qt. Crockpot; place chicken over onion. Add corn and remaining ingredients. Cook, covered, at HIGH 4 hours or until chicken is tender. Remove chicken; shred and return to stew. Yield: 3-1/2 quarts.