1 whole chicken, boiled, with bones and skin removed
2 lb. ground beef, browned and drained
1 medium onion, cooked with ground beef
1 (6 oz.) can tomato paste
1 (8.5 oz.) can LeSueur peas
1 (15 oz.) can creamed corn
1 (12 oz.) bottle Heinz chili sauce
1/2 (20 oz.) bottle Heinz ketchup
1 bay leaf
salt and pepper, to taste
1/4 cup water (or a little more if mixture seems too thick, but not too much because water forms under lid while cooking)

Combine all ingredients in Crock-Pot. Set on low and cook for 6 to 8 hours.

This is good the same day, but even better the next and it freezes wonderfully. Serve on a cold day with cornbread or hot biscuits and peach cobbler for dessert.

Submitted by: Patti Redfearn