Southwestern Chicken & Lima Bean Stew

Hello all you crazies!  Happy Thursday!  So sorry for being late, but I'm here!  Better late than never, as the saying goes.  Hope this finds you all doing super!  So I have been on a crock pot kick as of late, and today is no different.  Made this for mom and dad but it made so much I brought some home to my Asylum and they tore it up!  Including the three year old!  3 small bowls!  Couldn't believe it.  I hope you get the same response I did!  Oh and the liners they have for crock pots these days, omg wouldn't know what to do without them!  LOL  Today's recipe is from a nice lady name Pam Corder from Monroe, LA!  Thank you Pam!  See you Saturday.

Southwestern Chicken & Lima Bean Stew

4 bone-in chicken thighs (1 1/2 lbs), skin removed (I could only find the bone and skin removed)

2 cups frozen lima beans

2 cups frozen corn

1 large green pepper, chopped

1 large onion, chopped 

2 cans (14 oz each) fire roasted diced tomatoes, undrained

1/4 cup tomato paste

3 Tablespoons garlic cloves, minced

1 1/2 teaspoon ground cumin

1 1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

Chopped fresh cilantro or parsley (I didn't add this)

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

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/parlsey.