Chicken Brunswick Stew

• 2 large onions, chopped
• 6 boneless skinless chicken breast halves
• 2 (15 ounce) cans cream-style corn
• 1 (28 ounce) can crushed tomatoes
• 1 (12 ounce) bottle chili sauce
• 1 (14 1/2 ounce) can chicken broth
• 14 cup Worcestershire sauce
• 14 cup butter or 14 cup margarine, cut up
• 2 tablespoons cider vinegar
• 2 teaspoons dry mustard
• 12 teaspoon salt
• 12 teaspoon pepper
• 12 teaspoon hot pepper sauce

1. Place onion in a slow cooker; place chicken over onion.
2. Add corn and remaining ingredients.
3. Cook, covered, at HIGH, 4 hours or until chicken is tender.
4. Remove chicken; shred and return to stew.

onions, chicken, creamstyle, tomatoes, chili sauce, chicken broth, worcestershire sauce, butter, cider vinegar, mustard, salt, pepper, hot pepper

Taken from www.food.com/recipe/chicken-brunswick-stew-32902 (may not work)