Southwestern Chicken and Lima Bean Stew

By ccavaletti

Ingredients

• 4 bone-in chicken thighs (1-1/2 lbs) ( I used cut up chicken breasts instead)
• 2 c frozen lima beans
• 2 c frozen corn
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2 cans (14 oz each) fire-roasted diced tomatoes, undrained
• 1/4 c 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

Details

Servings 6

Preparation

Step 1

Place the first 5 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.