Carolina Chicken Stew
|Stewing chicken||1 , cut up|
|Onions||2 Large, peeled and sliced|
|Green pepper||1 Large, seeded and sliced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Bottled red pepper seasoning||To Taste|
|Frozen whole kernel corn||10 Ounce, thawed (1 Package)|
|Frozen speckled butter beans/Lima beans||10 Ounce, thawed (1 Package)|
|Canned tomatoes||1 Pound, broken (1 Can)|
|Cold water||1⁄4 Cup (4 tbs)|
1 Arrange half the chicken parts in the bottom of an electric slow cooker; sprinkle with onion and green pepper slices and parsley.
2 Layer remaining chicken parts in cooker; season with salt, Worcestershire sauce and red-pepper seasoning; top with thawed corn, beans and tomatoes; cover slow cooker.
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.
4 Turn heat control to high (290° to 300°). Combine cornstarch with 1/4 cup cold water in a cup; stir into liquid in slow cooker until well-blended; cover; simmer 15 minutes.