Southwestern Chicken & Lima Bean Stew Recipe
- 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
- 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.
Reviews for Southwestern Chicken & Lima Bean Stew
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This was pretty good. It sort of reminded me of a Brunswick stew.
This recipe is so much easier and convenient to prepare with boneless, skinless chicken thighs.
No need to shred the meat and return to the slow cooker. I just use one large chicken thigh per person. My husband likes lima beans so was pleased to come across this recipe.
I have also used boneless, skinless chicken breasts as well.
This is really a very tasty recipe! I followed the recipe and only changed the green pepper to a red pepper as that was what I had on hand. The aromas were great and the only thing we found was that it did need additional salt. Next time I make it I'll salt the chicken as well as adding additional salt to the vegetables. I served it with shredded Monterey Jack and crumbled cotija cheese along with the cilantro and we had garlic cheese bread (also using the Jack cheese) with it. I love to add fresh squeezed lemon to Southwestern dishes and I added it to mine and it was delicious! Thank you for a great recipe!
This was fantastic! I did make a few changes based on what I had available: I used the meat from a store-bought, cooked, rotisserie chicken, and I used 2 cans of beans (kidney beans and great northern beans, rinsed and drained) in place of the lima beans. I also did a quick stir-fry in a little olive oil on the onion, pepper and garlic before mixing them in. I used all other ingredients and spices as called for in the recipe. Because the chicken was already cooked, I just heated this through on the stovetop in a large pot instead of using the slow cooker. The FLAVORS are fantastic and it turned out great. I will definitely make this again.
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