Chicken Brunswick Stew

• 2 medium onions, chopped
• 6 (4 ounce) boneless skinless chicken breasts
• 2 (14 ounce) canned corn
• 2 (14 ounce) diced tomatoes
• 1 (14 ounce) can fat free chicken broth
• 1 (12 ounce) bottle chili sauce
• 14 cup canola oil
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 2 teaspoons dry mustard
• 12 teaspoon black pepper
• 12 teaspoon Tabasco sauce

1. place onion in slow cooker, top with chicken, add corn and next 9 ingredients, stir well.
2. cover with lid, cook on high for 1 hour.
3. reduce heat to low, cook 6 hours until chicken is tender.
4. shred chicken (remove if necessary and then replace) ladle stew into bowels.

onions, chicken breasts, corn, tomatoes, chicken broth, chili sauce, canola oil, worcestershire sauce, cider vinegar, mustard, black pepper, tabasco sauce

Taken from www.food.com/recipe/chicken-brunswick-stew-336418 (may not work)