Breadcrumbs

southwestern chicken and lima bean stew

Total Time: 6 Hours, 20 Minutes
Prep Time: 20 Minutes
Cook: 6 Hours

Ingredients

Yield: 6 Servings

    • 4 bone-in chicken thighs, skin removed
    • 2 cups frozen lima beans
    • 2 cups frozen corn
    • 1 large green pepper, chopped
    • 1 large onion, chopped
    • 2 cans (14oz each) fire-roasted diced tomatoes, undrained
    • 1/4 cup tomato paste
    • 3 Tbsp Worcestershire sauce
    • 3 garlic cloves, minced
    • 1 1/2 tsp ground cumin
    • 1 1/2 tsp dried oregano
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • Chopped fresh cilantro or parsley

Directions:

    1. Place the first five ingredients in a 5 quart slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic, and dry seasonings; pour over top.
    2. Cook, covered, on low 6-8 hours or until chicken is tender. Remove chicken from slow cooker. When chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. Sprinkle with cilantro.

 

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