Southwestern Chicken & Lima Bean Stew
By Jac_M
Ingredients
- 4 bone-in chicken thighs (1-1/2 pounds), skin removed
- 2 cups frozen lima beans
- 2 cups frozen corn
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
- 1/4 cup tomato paste
- 3 tablespoons Worcestershire sauce
- 3 garlic cloves, minced
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Chopped fresh cilantro or parsley
Details
Servings 6
Preparation time 20mins
Cooking time 380mins
Adapted from tasteofhome.com
Preparation
Step 1
Place the first five ingredients in a 5-qt. 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 cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro.
Yield: 6 servings.
You'll also love
previousnext
-
Texas Caviar 4.1/5 (167 Votes)
-
Applebee's Tequila-Lime Chicken in... 4.7/5 (12 Votes)
-
Chipotle Beef/Chicken Marinade 4.5/5 (15 Votes)
-
Baked Chicken Legs 4.3/5 (16 Votes)
-
Forty Clove Garlic Chicken 4.5/5 (15 Votes)
-
Chicken Pie with Puff Pastry 4.5/5 (15 Votes)
-
Da’ Bes’ Hawaiian Local-Style... 4.4/5 (16 Votes)
-
Slow Cooker Southwest 2 Bean and... 4.4/5 (24 Votes)
Review this recipe