Early Virginia settlers made this hearty stew with squirrel meat. Better Homes and Gardens updated version simmers all day in your crock pot and features chicken and ham.
Early Virginia settlers made this hearty stew with squirrel meat. Better Homes and Gardens updated version simmers all day in your crock pot and features chicken and ham.
In a 3 1/2- to 4-quart crock pot place onion.
Top with chicken and ham.
In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If desired, remove chicken; cool slightly.
(Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces.
Return chicken to crock pot; discard bones.
Add okra, lima beans, and corn to crock pot.
If using low-heat setting turn to high-heat setting.
Cover and cook 45 minutes more or until vegetables are tender.
