I inherited this recipe when I married my husband. This was one of his favorite stews growing up and I love it, too!
1 whole chicken, cooked
3 - 4 cups peeled, diced potatoes
1 large onion chopped
1 can whole kernel corn blended in food-processor (or use cream corn if dairy free isn't an issue)
1 1/2 T salt
pepper to taste
1 T sugar
1 T Heinz Worcestershire sauce (it's Kosher/dairy free)
1 T Tobasco sauce
14 oz can diced tomato, blended
Skin the chicken and cook it in the crock-pot with about 3 cups of water until it is almost falling off the bone (about 5 hours on low). (My MIL cooks her chicken with a pressure cooker, but I'm too "chicken" to use one!)
Remove the chicken when it is done and allow it to cool enough to pick it off the bones. Strain the broth to remove any small bones.
While the chicken is cooling, begin the stew. In a large pot, bring the broth from the chicken to a boil. Put potatoes, onion, and corn in the boiling broth. Add more water or broth if necessary to cover the vegetables. Boil until potatoes are at desired tenderness, about 12 -15 minutes. (While potatoes are boiling, pick chicken from the bones and tear into bite-sized pieces.)
Add salt, pepper, sugar, Worcestershire sauce, and Tobasco sauce. Add blended tomatoes and then add the chicken. Simmer at least 1 hour, stirring occasionally. So good and it's even better the next day!
(We used to eat this with a slice of Velveeta cheese on toast.)