Ingredients
- 2 cans tomatoes (whole)
- 2 cans cream style corn
- 1 onion (ground)
- 2 1/2 cups chicken (cooked)
- 2 cups pork (cooked)
- 1 cup chicken broth
- 1 dash salt
Recipe by: PRK Combine all ingredients in Crock-Pot; stir well. Cover and cook on low setting for 4 to 9 hours. Add more chicken broth after cooking, if desired. Season to taste before serving with salt, pepper, Tabasco and Worcestershir sauce. The longer the stew cooks, the better the flavor.
