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Southwestern Chicken & Lima Bean Stew Recipe

Southwestern Chicken & Lima Bean Stew Recipe

I always try to have my daughter, son-in-law and my grandchildren over for this supper. They make me so happy by saying, "That was so good!" or by just going to fill up their bowls. It's a good-for-you hit. —Pam Corder, Monroe, Louisiana
TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD:6 servings

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. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top.
  • 2. 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.

Nutritional Facts

1-1/2 cups equals 312 calories, 7 g fat (2 g saturated fat), 58 mg cholesterol, 614 mg sodium, 39 g carbohydrate, 8 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.