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

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.