
We got the Halloween decorations out, it is cool enough outside to turn off the AC and open the windows (at least for today), we had Chicken Brunswick Stew for dinner, and Thanksgiving and Christmas are right around the corner.
I love, love, LOVE it!!

Chicken Brunswick Stew from Southern Living
*we loved it- but it's really "oniony" so you might want to put less of them in if you're not a big fan. And it makes TONS- so I froze about half.
Ingredients
5 cups chopped onion
6 (4-ounce)
skinless, boneless chicken breast halves
2 (14.5 oz) cans no-salt-added cream-style corn
2 (14.5 oz) cans no-salt-added diced tomatoes, undrained
1 (14.5 oz) can no-salt-added chicken broth
1 (12 oz) bottle chili sauce
1/4 cup butter or stick margarine, cut into small pieces
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
2 teaspoons dry mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon hot pepper sauce
*be sure to use the hot pepper sauce that contains whole peppers packed in vinegar rather than the red-colored sauce.
Directions
1. Place onion in a 4- to 6-quart electric slow cooker; top with chicken. Add corn, tomatoes, broth, chili sauce, butter, Worcestershire sauce, vinegar, mustard, pepper, and pepper sauce; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 6 hours or until chicken is tender. Remove chicken; shred and return to stew. Ladle stew into bowls sprinkle with additional pepper, if desired. Yield: 9 servings (serving size 1.5 cups)
Per Serving: CAL 302 (22% from fat); PRO 21.6 g; FAY 7.5g (sat 3.6g); CARB 38.8g; FIB 4.6g; CHOL 58mg; IRON 1.6mg; SOD 1,216mg; CALC 51 mg