Crock Pot Chicken Stew

This recipe came as a result of the dreaded chicken leg quarters I have in my freezer. A few months back a local store had a sale on chicken leg quarters on sale for .29 a pound!!! I went a little crazy and bought a 10 pounds of them. The problem is that I don't eat meat and my husband isn't crazy about them. So recently I found a crock pot recipe book, and when I saw that there was a recipe that called for chicken leg quarters I was ready for it! Again, I altered it. The recipe in the book called for fancy ingredients that I don't keep in my house, so I altered to fit my pantry and fridge. Here it is.

Ingredients

- 5 chicken leg quarters or 8 pieces of bone in chicken (thighs and drum sticks)
- 3 tbsp of oil
- 1 large onion sliced
- 1 green pepper chopped
- 14 oz can of tomatoes drained
- 1/2 tsp of cayenne pepper
- 1 tbsp of Worcestershire sauce
- 1 1/4 cups of boiling chicken stock
- 1 tbsp of cornstarch
- 4 cups of frozen mixed vegtables

Directions

Heat oil in skillet and add onion and green pepper. Cook over medium heat for 5 minutes and stir occasionally. Take onions and pepper out of skillet with slotted spoon and add to crock pot. Place the chicken to skillet and cook on medium heat for 5 minutes flipping the pieces over every so often. They should be slightly golden color. Then add the chicken to crock pot. Cover the chicken with the tomatoes and then season with the cayenne pepper. In a separate pan bring the chicken stock to a boil and then add the Worcestershire sauce to it. Once the \ Worcestershire sauce is added to the stock then pour it over the chicken in the crock pot. Cover and cook on low for 6.5 hours. The mix the cornstarch with 3 tablespoons of water to make a paste and add it to the stew. Then add the mixed vegetables and cook on high for 1 hour.