Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Chicken; cooked & ground |
| 2 cups | Pork; cooked & ground |
| 1 small | Onion; ground |
| 2 cans | Whole tomatoes (16 oz each) |
| 2 cans | Cream style corn (16 oz each |
| 1 cup | Chicken broth |
| \N \N | Salt & pepper |
| \N \N | Tabasco sauce; dash |
| \N \N | Worcestershire sauce; dash |
Recipe by: PRK Combine all ingredients in Crock-Pot; stir well. Cover and cook on low setting for 4 to 9 hours. Add more chicken broth after cooking, if desired. Season to taste before serving with salt, pepper, Tabasco and Worcestershir sauce. The longer the stew cooks, the better the flavor.