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
Southwestern Chicken & Lima Bean Stew
Southwestern Chicken & Lima Bean Stew
Prep Time
20 min
Cook Time
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
- Place the first 5 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 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 2 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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