Ingredients for 6 servings:
1. 1 (2 1/2 lb) broiler-fryer chickens
2. water
3. 1 (28 ounce) can crushed tomatoes
4. 1/3 cup sugar (or less(I didn’t use any)
5. 1 (16 ounce) can creamed corn
6. 1 cup ketchup
7. 1/2 cup barbecue sauce
8. 1 tablespoon liquid smoke
9. 1 onion, chopped
10. 1 tablespoon vinegar
11. 1 tablespoon Worcestershire sauce
12. salt and pepper
13. celery salt
14. cooked rice, as accompaniment

Directions:
1. Place chicken in a large pot and add enough water to cover.
2. Bring to a boil.
3. Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).
4. Drain chicken, reserving 2 cups of the stock.
5. When chicken cools, remove the skin and bones and chop meat.
6. In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.
7. If stew becomes to thick, add additional stock.
8. Serve over steamed rice.

Enjoy your meal!