It’s my favorite time of year!
Time to throw a bunch of ingredients in a pot, heat it up and serve with cornbread!
This is a great stew that I snagged from Southern Living several years ago. I’ve changed it slightly.
1 T olive oil
1 (32-ounce) container chicken broth
4 chicken breasts (I put mine in the crock pot first thing in the morning, so they’re ready to shred by mid-day).
1 medium onion, chopped
2 celery ribs, chopped
1 (14-ounce) package frozen corn
1 (16-ounce) package frozen baby lima beans
1 can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham (I don’t use this).
1 T sugar
3 T red wine vinegar
1 t Worcestershire sauce
1/2 to 1 t hot sauce
1 t dried marjoram
I use s & p to taste.
Once the chicken is ready and shredded, sauté the onion and celery in olive oil for about 4 minutes. Add all ingredients and bring to a boil. Lower heat and simmer, stirring occasionally until beans are tender, around 30 minutes.