This is pretty close to being Brunswick stew. The main differences are that instead of Lima beans, I used navy beans and instead of tarragon, I used garlic, rosemary and thyme. Then I added potatoes, which aren't generally added to Brunswick stew. My reason for these changes is that these were the ingredients I happen to have this morning when I put everything in the crock pot. As with all my recipes, I hope that anyone following them uses what they like and adjusts the seasoning or ingredients to their own tastes. It's a waste of time to cook something if it's not the way you love it.
4 large chicken breasts, cut into bite-sizes (rabbit is commonly used in this stew if you'd rather)
1/2 lb diced ham
1 onion, chopped
4 cloves garlic, peeled and minced
3 large baking potatoes, cut into bite-sizes (skin on if you wish)
1 cup water
2 cans (10oz) of diced tomatoes, with juice
1 can (10oz) corn, drained (or fresh corn would be better)
1 can (10oz) beans, drained
2 Tbsp minced fresh rosemary
2 tsp dried & crushed thyme leaves
Put it all together in a slow-cooker and cook on low for up to 8 hours. Some people feel better about browning the chicken first in oil. If you prefer that, then please do it!
This version of Brunswick stew came out a bit more "broth-y" than some I've tasted. I like that, but you may want to watch the liquid.