Recipe

Chicken And Vegetable Stew Recipe

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Ingredients

1/4 c sliced country ham .
1 medium onion, sliced .
1 tsp worcestershire sauce .
4 bone-in skinless chicken breast halves (about 2 1/4 lbs, To save even more time I use skinless, boneless chicken) .
1 (14 1/2 oz) package frozen white corn .
2 celery ribs, sliced .
1 (32 oz) container fat-free low-sodium chicken broth .
1 (16 oz) package frozen baby lima beans .
3 tbsps red wine vinegar .
1 (14 oz) can crushed tomatoes .
1 tbsp sugar (I use Splenda) .
1/2-1 tsp hot sauce .
1/3 c ketchup .
1 tsp dried marjoram

Directions

Step #1 Bring broth to a boil in a Dutch oven over medium-high heat.
Step #2 Add chicken, onion & celery, & return to a boil.
Step #3 Reduce heat & let simmer 30 mins or until chicken is tender.
Step #4 Remove chicken from pan & let cool slightly.
Step #5 If using bone-in chicken, remove chicken from bones, discarding bones; shred chicken.
Step #6 Add corn, next 9 ingredients, & shredded chicken to Dutch oven.
Step #7 Bring to a boil; reduce heat & let simmer, stirring every once in awhile, 30 mins or until beans are tender.
Enjoy the Chicken & Vegetable Stew recipe

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