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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.