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Chicken Thief's Stew
1 whole chicken. 3 to 3 1/2 pounds
1 28 oz can crushed tomatoes
1 cup of water
salt to taste (you won't need much)
1 tbs Worcestershire sauce
1/4 tsp cayenne pepper
2 tsp sugar
1/2 medium onion cut into slices, separated
1 14.75 oz can whole kernel corn
1 14.5 oz can cut green beans
1 29 oz can whole potatoes
Put the chicken pieces (2 breasts, 2 leg quarters and 2 wings) in the crock pot, sprinkle a little salt and pepper and pour the can of crushed tomatoes on top. Add 1 cup of water. cook this on high for one hour and then turn it on low
If your crock pot cooks hot, 4 hours on low should be long enough for the chicken to be tender. Turn the pot on high for the first hour and then turn it down to low. Remove the chicken onto a plate to cool so you can remove the meat from the bones. While the chicken is cooling add the 3 cans of veggies and all other ingredients. Recover and turn crock pot on high so it can get hot again. As soon as the chicken is cool enough to handle, remove the meat from the bones, tear into pieces and return to the crock pot.
Let this cook for about an hour and serve.