Recipe Friday: Southwestern Chicken and Lima Bean Stew

Hi all!! Here is a good recipe that my kids and hubby enjoy. Which says a lot because none of them really like stews. I probably am the only one that really enjoys a good stew. Enjoy!!

 

Southwestern Chicken and Lima Bean Stew

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

Directions:

1. Place the first five ingredients in a 5-qt. slow cooker.
2. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top.
3. Cook, covered, on low 6-8 hours or until chicken is tender.
4. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones.
5. Shred meat with two forks; return to slow cooker and heat through.
6. If desired, sprinkle with cilantro.

Yield: 6 servings.