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Southwestern Chicken Stew

Name: Southwestern Chicken Stew
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 6
Ingredients: 4 chicken thighs, bone-in and skin off; 2 cups frozen lima beans; 2 cups frozen corn; 1 large green pepper, chopped; 1 large onion, chopped; 2 (14-ounce) cans fire-roasted diced tomatoes, undrained; 1/4 cup tomato paste; 3 tablespoons Worcestershire sauce; 3 cloves garlic, minced; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons dried oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; fresh cilantro or parsley, to taste, chopped

Chicken Slow Cooker Tex-Mex

Time: 6 hours 20 minutes

Yield: 6 servings

About

Woo doggies, this is the best Southwestern Chicken Stew you ever did taste! Think of this hearty, flavorful sipper as a vegetable soup but with a kick of Tex-Mex spice and flavor. It's exploding with sweet, crunchy veggies and juicy shredded chicken. One of the best parts: you just dump it in your slow cooker for a few hours to do the hard part, so you don't have to. Now, you'll have plenty of time to check off all your to-dos without a fret, knowing a big bowl of Southwestern Chicken Stew will be waiting for you when the day is done.

Ingredients

4 chicken thighs, bone-in and skin off
2 cups frozen lima beans
2 cups frozen corn
1 large green pepper, chopped
1 large onion, chopped
2 (14-ounce) cans fire-roasted diced tomatoes, undrained
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
fresh cilantro or parsley, to taste, chopped

Directions

Step 1 -In a 5-quart slow cooker, add the chicken thighs, the lima beans, the corn, the green pepper, and the onion.

Step 2 -In a large bowl, combine the tomatoes, the tomato paste, the Worcestershire sauce, the garlic, the cumin, the oregano, the salt, and the pepper.

Step 3 -Pour the tomato mixture over the chicken thighs.

Step 4 -Cook, covered, on low heat until the chicken is tender and reaches an internal temperature of 165 degrees F, about 6-8 hours.

Step 5 -Transfer the chicken out of the slow cooker onto a plate.

Step 6 -When the chicken is cool enough to handle, separate the meat from the bones.

Step 7 -Shred the chicken meat with two forks and return it to the slow cooker.

Step 8 -Continue cooking until the chicken is heated through, about 5-10 minutes.

Step 9 -Sprinkle with the cilantro and serve.

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