Slow cooking chicken

Chicken and Corn Pot

Made: January 11, 2013

Ingredients
- 3 tablespoon corn oil
- 1 large onion, sliced
- 1 green bell pepper, seeded and chopped
- 8 chicken pieces (thighs and drumsticks)
- 1 can chopped tomatoes
- Pinch of cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 1/4 cups boiling chicken stock
- 1 tablespoon cornstarch
- 1 cup frozen corn, thawed
- 3 cups frozen fava beans, thawed
- Salt to taste
- Crusty bread

Directions
- If needed, preheat slow cooker
- Heat the oil in a large heavy skillet
- Add the onion and green bell pepper and cook over medium heat, stirring occasionally, for 5 minutes until the onion is softened
- Using a slotted spoon, transfer the mixture to the slow cooker
- Add the chicken  to the skillet and cook, turning occasionally, for 5 minutes, until golden all over
- Season with cayenne pepper and salt
- Stir the Worcestershire sauce in the boiling stock
- Pout over the chicken in the slow cooker
- Cover and cook for 6 1/2 hours on low
- Mix the cornstarch with 2 tablespoons water
- Stir into the strew
- Add the corn and the beans
- Re-cover and cook for 30-40 minutes on high
- Serve with crusty bread

I used whatever I had in the pantry ... so for this batch, I used chicken breast tenderloins, a can of strewed tomatoes (Italian blend), canned corn and frozen green beans that were already opened. I also served this with some mashed potatoes underneath.

(Recipe used: Tasty slow cooker dishes)