Crock Pot Cock-'N-Bull Stew

• 1/4 cup steak sauce
• 2 chicken bouillon cubes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon sugar
• 1/2 cup hot water
• 2 -3 lbs chicken thighs
• 1 lb lean stewing beef, cut into 1 1/2 inch cubes
• 1 medium onion, chopped
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, pared and sliced thin
• 1 (16 ounce) can stewed tomatoes
• 1/4 cup flour

1. Combine steak sauce, bouillon cubes, salt, pepper, sugar, and hot water in the crock pot.
2. Stir well; add the remaining ingredients except the flour.
3. Mix carefully.
4. Cover and cook on low settings for 7-10 hours or on high for 4 hours.
5. Before serving, remove the chicken and debone it. Return meat to the pot and stir well.
6. To thicken the gravy, make a smooth paste of flour and a 1/4 cup of juices from the stew.
7. Stir into crock pot.
8. Cover and cook on high setting until thickened.

steak sauce, chicken bouillon cubes, salt, pepper, sugar, hot water, chicken, lean stewing beef, onion, potatoes, carrots, tomatoes, flour

Taken from www.food.com/recipe/crock-pot-cock-n-bull-stew-9138 (may not work)