| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Crockpot, Soups, Pork |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Chicken; cooked & ground |
| 2 |
c |
Pork; cooked & ground |
| 1 |
sm |
Onion; ground |
| 2 |
cn |
Whole tomatoes; (16 oz each) |
| 2 |
cn |
Cream style corn; 16 oz each |
| 1 |
c |
Chicken broth |
|
|
Salt & pepper |
|
|
Tabasco sauce; dash |
|
|
Worcestershire sauce; dash |
INSTRUCTIONS
Recipe by: PRK Combine all ingredients in Crock-Pot; stir well. Cover and
cook on low setting for 4 to 9 hours. Add more chicken broth after cooking,
if desired. Season to taste before serving with salt, pepper, Tabasco and
Worcestershire sauce. The longer the stew cooks, the better the flavor.
Posted to bbq-digest V5 #753 by RockMc <RockMc@aol.com> on Dec 10, 1997
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