This recipe was given to me from a friend originally from Atlanta. It’s a very southern traditional food and this recipe is very tasty and easy to make!

Ingredients

• 2 medium onion, chopped
• 6 skinned chicken breast halves
• 2 (15oz.) can cream style corn
• 1 (28oz.) can diced or crushed tomatoes
• 1 (12oz.) bottle chili sauce
• 1 (14 1/2 oz.) can fat free chicken broth
• 1/4 cup Worcestershire sauce
• 1/4 cup margarine, optional
• 2 Tablespoons white vinegar or cider vinegar
• 2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

• Place chopped onions in 4 quart slow cooker. Place chicken over onions. Add corn and remaining ingredients. Cook covered on high for 4 hours. Remove chicken and shred, and then return it to the stew. Makes approx. 3 1/2 quarts.

Notes

• This makes pretty much but freezes well and it’s easy to make!