3 medium onions, cut into thin wedges
2 lbs. chicken breasts or thighs, boneless and skinless, cut into
1 inch pieces
1 1/2 cups diced cooked ham (8 ounces)
1 (14.5 oz.) can diced tomatoes
1 (14 oz.) can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 (10 oz.) package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn
In a 3 1/2− to 4−quart crockpot place onion.
Top with chicken and ham.
In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.
Cover and cook on low−heat setting for 8 to 10 hours or on high−heat setting for 4 to 5 hours.
Add okra, lima beans, and corn to crockpot.
If using low−heat setting turn to high−heat setting.
Cover and cook 45 minutes more or until vegetables are tender.