Prep 10 mins
Cook 3 hrs
This stew is sweet, tangy, and delicious. It is from my Husbands Grandma who lives in Fairfax, Virginia. Don't be scared off by the long list of ingredients, it is super easy to put together. It is very addictive. Great on a cold winter day!
- 2 large onions, chopped
- 6 boneless skinless chicken breast halves
- 2 (15 ounce) cans creamed corn
- 1 (28 ounce) can crushed tomatoes
- 1 (12 ounce) jar chili sauce
- 1 (14 1/2 ounce) can chicken broth
- 1⁄4 cup Worcestershire sauce
- 3 tablespoons butter or 3 tablespoons margarine, cut up
- 2 tablespoons cider vinegar
- 2 teaspoons mustard powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon hot pepper sauce (such as Tabasco)
- Place chopped onion in a 4-qt. slow cooker. Cut each chicken breast in half and place over onion.
- Add corn and remaining ingredients. Cook on high for 4 hours or until chicken is tender. Remove chicken, shred with a fork, and return the meat back to the stew. Enjoy!
- A lot of times I will cook a whole chicken and assemble the stew as directed, using the already cooked meat. If you try this, reduce the heat to low and just let it simmer in the crock pot for a couple of hours.
I have this recipe from another source and it is very good. I add some frozen corn kernels and a small bag of frozen baby limas. It's a great dish for a large gathering.
Very nice flavor. I'd almost call it a chicken chili. It made a ton, so plan on leftovers.