Ingredients
8 chicken thighs, boneless, skinless
1 pound stew meat (beef or pork), cut in large chunks
1 teaspoon vegetable oil
1 pound frozen white corn, thawed
20 ounces baby lima beans, thawed
3 ribs celery, sliced
32 ounces diced tomatoes
2 cups chicken broth
1 tablespoon sugar
1 tablespoon prepared mustard
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon cayenne
Preparation
Put diced tomatoes in slow cooker, begin to heat on high.
In a separate pan, brown chicken and stew meat on both sides in vegetable oil. Cook on the stove, covered, 30 minutes.
In a separate large sauce pan, bring chicken broth, corn, lima beans and celery to a boil. Cook until heated through.
Add chicken, stew meat, vegetables in broth, and spices to slow cooker. Stir to mix, reduce heat to medium high, 6 hour setting. Stir occasionally. Shred chicken and stew meat just before serving.
