Name: Southwestern Chicken & Lima Bean Stew
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Southwestern Chicken & Lima Bean Stew

1. 4 bone-in chicken thighs (1-1/2 pounds), skin removed -

2. 2 cups frozen lima beans -

3. 2 cups frozen corn -

4. 1 large green pepper, chopped -

5. 1 large onion, chopped -

6. 2 cans (14 ounces each) fire-roasted diced tomatoes, undrained -

7. 1/4 cup tomato paste -

8. 3 tablespoons Worcestershire sauce -

9. 3 garlic cloves, minced -

10. 1-1/2 teaspoons ground cumin -

11. 1-1/2 teaspoons dried oregano -

12. 1/4 teaspoon salt -

13. 1/4 teaspoon pepper -

14. Chopped fresh cilantro or parsley -

How to cook deliciously - Southwestern Chicken & Lima Bean Stew

1. Stage

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.

2. Stage

Cook, covered, on low until chicken is tender, 6-8 hours. 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.