Southwestern Chicken & Lime Bean Stew Recipe

Prep Time: 20 Minutes
Cook Time: 6 Hours
Makes: 6 Servings

Ingredients:
- 4 Bone-in Chicken Thighs (1 1/2 lbs); Skin Removed
- 2 Cups of Frozen Lima Beans
- 2 Cups of Frozen Corn
- 1 Large Green Pepper; Chopped
- 1 Large Onion; Chopped
- 2 Cans (14 oz. each) of Fire-Roasted Diced Tomatoes; Undrained
- 1/4 Cup of Tomato Paste
- 3 Tbsp. of Worcestershire Sauce
- 3 Garlic Cloves; Minced
- 1 1/2 Tsp. of Ground Cumin
- 1 1/2 Tsp. of Dried Oregano
- 1/4 Tsp. of Salt
- 1/4 Tsp. of Pepper
- Chopped Fresh Cilantro or Parsley

Instructions:
1. Place the first five ingredients in a 5-quart slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top.

2. Cook, covered, on low for 6 to 8 hours or until the chicken is tender. Remove chicken from slow cooker. When chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. Sprinkle with cilantro or parsley.

Bon Appetit!