Source: dLife

Chicken and ham stew made with okra, corn and spices.

Servings

3 medium onions , cut into thin wedges
2 lb boneless skinless chicken breasts , or thighs
1.5 cup roasted lean ham, diced
1 tsp dry mustard
1 tsp ground thyme , crushed
0.25 tsp black pepper
14.5 oz low sodium chicken broth
4 medium garlic cloves , minced
1 tbsp Worcestershire sauce
0.25 tsp hot pepper sauce
10 oz frozen sliced okra
1 cup frozen baby lima beans
1 cup frozen sweet corn kernels

1 Place onions in a 3 1/2 to 5 quart slow cooker. Add chicken and ham. Sprinkle with mustard, thyme, and pepper. Add undrained tomatoes, chicken broth, garlic, Worcestershire sauce and hot pepper sauce.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3 Remove chicken from cooker. Put lid on cooker. When chicken is cool enough to handle, remove chicken from bones. Cut chicken into bite-size pieces. Return chicken to cooker.
4 If using low-heat setting, turn to high-heat setting. Add okra, lima beans and corn to mixture in cooker. Cover and cook for 45 minutes more or until vegetables are tender.