Slow Cooker Chicken Brunswick Stew

 

2

tablespoons all-purpose flour

2

teaspoons chicken bouillon granules

1 1/2

teaspoons poultry seasoning

1/8

teaspoon pepper

6

bone-in chicken thighs (about 1 1/2 lb), skin removed

2

medium Yukon Gold potatoes (about 1 lb), cut into 1-inch pieces (about 3 cups)

1/2

cup chopped onion

1

can (15 oz) tomato sauce

1

tablespoon Worcestershire sauce

1

box (9 oz) frozen baby lima beans, thawed

1

box (9 oz) frozen whole kernel corn, thawed

Salt and pepper, if desired

• 1 In large resealable food-storage plastic bag, mix flour, bouillon, poultry seasoning and pepper. Add chicken thighs, potatoes and onion; seal bag and shake to coat. In 3 1/2- to 4-quart slow cooker, place chicken and vegetables.
• 2 In small bowl, mix tomato sauce and Worcestershire sauce. Pour over chicken and vegetables; stir gently.
• 3 Cover; cook on Low heat setting 6 to 8 hours.
• 4 Stir lima beans and corn into stew. Cover; cook about 30 minutes longer or until beans and corn are tender.
• 5 With slotted spoon, remove chicken from slow cooker. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to stew. Add salt and pepper to taste.