Chicken Brunswick Stew
|2 eachLarge onions; chopped|
|6 eachSkinned and boned chicken breast halves|
|2 can (16 oz)Creamed style corn|
|28 ouncescanned crushed tomatoes|
|12 ouncesbottle Chili sauce|
|14 1/2 ounceschicken broth|
|1/4 cupWorchestershire sauce|
|1/4 cupmargarine; cut up|
|2 tablespoonscider vinegar|
|2 teaspoonsdry mustard|
|1/2 teaspoonpepper sauce|
Chicken Brunswick Stew Preparation
Place onion in a 4 quart slow cooker; 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
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