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
6.
2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
7.
1/4 cup tomato paste
8.
3 tablespoons Worcestershire sauce
10.
1-1/2 teaspoons ground cumin
11.
1-1/2 teaspoons dried oregano
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.
Recipe information
Cooking:
20 min.
Servings per container:
6
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