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Crockpot Brunswick Stew
1 tsp Texas Pete Hot Sauce
1 can stewed tomatoes
2 tsp beef bouillon cubes
2 tbs Worcestershire sauce
1 cup diced stew meat
3 lbs chicken, cut up
2 quarts water
1 onion, chopped
2 cups ham cooked, cubed
4 potatoes diced
2 16-oz cans tomatoes
1 lb box lima beans, frozen and thawed
1 lb box corn; whole kernel, frozen, partially thawed
2 teaspoons salt
1 teaspoon brown sugar
1/4 teaspoon pepper
1/2 teaspoon seasoned salt
1 carrot shredded
In a crockpot combine chicken with water, onion, ham, stew meat,
and potatoes. Cook covered on LOW for 4 to 5 hours or until chicken
is done. Lift chicken out of pot; remove meat from bones. Return
chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned
salt, sugar and pepper. Cover and Cook on HIGH 1 hour. Makes 8
servings.
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Brunswick Stew