Brunswick Stew With Herbs
|Broiler fryer chicken||2 , cut up|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Salad dressing mix||3⁄4 Ounce (1 Envelope)|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Tomatoes||1 Can (10 oz)|
|Bottled red pepper seasoning||4 Drop (Use Few Drops)|
|Ears of corn||4 , husked and with silks removed, cut into 1-inch pieces, cooked|
|Frozen whole-kernel corn||10 Ounce, cooked (1 Package)|
|Frozen fordhook lima beans||10 Ounce, cooked (1 Package)|
|Okra||1 Pound, washed and cooked|
1 Shake chicken in mixture of flour and salad dressing mix in a plastic bag to coat well; reserve any remaining flour.
2 Brown chicken, a few pieces at a time, in vegetable shortening in a large skillet or an electric slow cooker with browning unit. Remove and reserve.
3 Saute onion in same pan; blend in reserved seasoned flour; stir in tomatoes and red-pepper seasoning. Bring to boiling, stirring constantly.
4 Place chicken and sauce in slow cooker; cover.
5 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours.Add corn, lima beans and okra; cook 15 minutes longer.