|Stewing chicken||1 , cut up|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Herb salad dressing mix||1 Cup (16 tbs)|
|Peanut oil||3 Tablespoon|
|Onion||1 Large, chopped|
|Canned tomatoes||1 Pound (1 Can)|
|Diced celery||2 Cup (32 tbs)|
|Lima beans||1 Can (10 oz)|
|Canned whole kernel corn||16 Ounce (1 Can)|
|Frozen okra||10 Ounce, thawed (1 Package)|
|Canned pimiento||4 Ounce, drained and chopped|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
1 Shake chicken with flour and salad dressing mix in plastic bag to coat evenly. Brown chicken in oil in a large skillet or an electric slow cooker with a browning unit; remove and reserve.
2 Saute onion until soft in pan drippings; stir in tomatoes, celery, lima beans and corn; cover. (If using a skillet, place chicken and vegetables in slow cooker; cover.)
3 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours, or until chicken is tender when pierced with a two-tined fork. Stir in okra and pimiento; cover and cook 15 minutes.