From Debbie's blog:
"... a recipe from my "Aunt Bee's Mayberry Cookbook". The original recipe is much more trouble than the way I made it. Here's how I made it":
1 whole chicken. 3 to 3 1/2 pounds
1 28 oz can crushed tomatoes
1 cup of water
salt to taste (you won't need much)
1 tbs Worcestershire sauce
1/4 tsp cayenne pepper
2 tsp sugar
1/2 medium onion cut into slices, separated
1 14.75 oz can whole kernel corn
1 14.5 oz can cut green beans
1 29 oz can whole potatoes
I already had the shredded chicken in the freezer from cooking a bird last month, so I just added this to the remaining ingredients in a big pot for a slow cook. This was good and easy. No chickens were thieved for my stew. ;)
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