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Southwestern Chicken & Lima Bean Stew

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Rate this recipe 4.4/5 (16 Votes)

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.

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