Southwestern Chicken Stew

Time :6 20

Yield :6 servings

Recipe Background

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

In a 5-quart slow cooker, add the chicken thighs, the lima beans, the corn, the green pepper, and the onion.
In a large bowl, combine the tomatoes, the tomato paste, the Worcestershire sauce, the garlic, the cumin, the oregano, the salt, and the pepper.
Pour the tomato mixture over the chicken thighs.
Cook, covered, on low heat until the chicken is tender and reaches an internal temperature of 165 degrees F, about 6-8 hours.
Transfer the chicken out of the slow cooker onto a plate.
When the chicken is cool enough to handle, separate the meat from the bones.
Shred the chicken meat with two forks and return it to the slow cooker.
Continue cooking until the chicken is heated through, about 5-10 minutes.
Sprinkle with the cilantro and serve.