SUBMITTED BY: Rosetta Sperring
1 Whole Chicken (approx 3 lbs) You can also add any leftover pork (cup up)
1 ½ teaspoon salt (used to cook chicken)
3 medium diced potatoes
2 cans lima beans or (1 pkg. frozen)
2 cans tomato sauce (regular size cans)
1 medium onion
1 can corn (regular size cans)
2 cans cream style corn (regular size cans)
2 teaspoons sugar
Salt and pepper to taste
1/8 teaspoon oregano
¼ cup sherry (alcohol cooks out)
2 Tablespoons Worcestershire sauce
1/8 teaspoon tobacco (or to taste)
Simmer chicken in salted water until tender (approximately 2- 2 ½ hours)
Drain off broth to use later. Separate chicken from bones and discard fat and bones. Cut meat into small pieces. Skim fat from chicken broth. Add to broth: tomato sauce and onions. Cook 20 minutes. Add rest of ingredients. Put in crock pot and cook on low most of the day. Stir occasionally, but not necessary. Stew gathers in all flavors if slow cooked.
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