1 medium onion, chopped
3/4 cup water
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 (4 pound) whole chicken, cut into 1 inch cubes
1 pound frozen corn kernels, thawed
1 cup diced celery
1/4 cup chopped green bell pepper
1/4 cup chopped green bell pepper
3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon dried orange zest
1/8 teaspoon ground white pepper
1/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1 1/2 cups whole milk
1 spoon cornstarch
1 cup quartered cherries
1 cup sliced mushrooms
Place onion, water, honey, Worcestershire sauce and garlic powder into slow cooker. Mix together.
Place chicken cubes in pie dish; stir in corn, celery, green bell pepper, bell pepper, butter, salt, orange zest, white pepper, cinnamon, nutmeg, chicken broth, cornstarch, cherries and mushrooms. Top with chicken stock.
Cover with lid of slow cooker and cook on low for one to two hours.