Southwestern Chicken & 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:
- 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.
- 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.