• 3 medium onions, cut into thin wedges
• 2 lb. chicken breasts or thighs, boneless and skinless, cut into 1 inch pieces
• 1 1/2 C. diced cooked ham
• 1 14 1/2 oz. can diced tomatoes
• 1 14 oz. can chicken broth
• 4 cloves garlic, minced
• 1 Tbs. Worcestershire sauce
• 1 tsp. dry mustard
• 1 tsp. dried thyme, crushed
• 1/4 tsp. pepper
• 1/4 tsp. bottled hot pepper sauce
• 1 10 oz. pkg. frozen sliced okra
• 1 C. frozen baby lima beans
• 1 C. frozen whole kernel corn

In a 3 1/2- to 4-quart crockpot place onion. Top with chicken and ham. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.

Add okra, lima beans, and corn to crockpot. If using low-heat setting turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender.