Instead of thighs, use boneless, skinless breasts cut into 11/2" pieces.

1/4	c.	steak sauce
2		chicken bouillon cubes
1	tsp.	salt
1/2	tsp.	pepper
1	tsp.	sugar
1/2	c.	hot water
2	lbs.	chicken thighs (up to 3 lbs.)
1	lbs.	lean stewing beef, cut in 11/2 inch cubes
1	med.	onion, chopped
2	med.	potatoes, peeled and cubed
2	med.	carrots, pared and sliced thin
1	can	stewed tomatoes (16 oz.)
1/4	c.	flour

Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in Crockery Pot; stir well. Add remaining ingredients except flour; mix carefully. Cover and cook on low for 7 to 10 hours (high 4 to 5 hours).

Before serving, remove chicken and bone, and return meat to Crockery Pot; stir well. To thicken gravy, make a smooth paste of flour and1/4 cup of juices from stew. Stir into Crockery Pot. Cover and cook on high until thickened.

Yield: 6 - 8 servings.