1 large onion, diced 4 chicken breast halves 2 15 oz cans cream-style corn 1 15 oz can crushed tomatoes 1 12 oz bottle chili sauce 1 14 1/2 oz can chicken broth 1/4 cup Worcestershire sauce 2 Tbsp. cider vinegar 2 tsp. dry mustard 1/2 tsp salt 1/2 tsp pepper
Place onion in a 4-qt. slow cooker; place chicken over onion. Add corn and remaining ingredients. Cover and cook on high for 4 hours or low for 6-8 hours. Remove chicken; shred and return to stew.
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