Taste of Home
Southwestern Chicken & Lima Bean Stew
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 6 servings.
I love to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy with their compliments or just by going to fill up their bowls again. It's a good-for-you hit. —Pam Corder, Monroe, Louisiana
Ingredients
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4 bone-in chicken thighs (1-1/2 pounds), skin removed
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2 cups frozen lima beans
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2 cups frozen corn
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1 large green pepper, chopped
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1 large onion, chopped
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2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
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1/4 cup tomato paste
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3 tablespoons Worcestershire sauce
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3 garlic cloves, minced
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1-1/2 teaspoons ground cumin
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1-1/2 teaspoons dried oregano
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Chopped fresh cilantro or parsley
Directions
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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.
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2.
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.
Nutrition Facts
1-1/2 cups: 312 calories, 7g fat (2g saturated fat), 58mg cholesterol, 614mg sodium, 39g carbohydrate (9g sugars, 8g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
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