Southern Chicken & Lima Bean Stew.

*serves 4-5
=360 calories per serve (*5)
(C39g |F5g | P38g)
screen-shot-2016-12-06-at-10-40-07-pmINGREDIENTS:
  • 1.50 lb(s), Chicken thighs (boneless & skinless)
  • 1 large green pepper, diced
  • 28 ounce, fire roasted diced tomatoes
  • 180g (0.67 cup), frozen sweet corn
  • 150g onion, diced
  • 2 cups  frozen lima beans
  • 3 tbsps Worcestershire sauce
  • 0.25 cup(s), tomato paste
  • 3 cloves, garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano, dried
  • 1/2 tsp salt
  • 1/2 tsp ground pepper

COOKING INSTRUCTIONS:

  1. Prepare ingredients as listed above
  2. Place chicken thighs, beans, corn, onion and green peppers into a crock potimg_5489
  3. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings
  4. Pour mixture over the top of chicken and vegetable mix in crock pot
  5. Cook, covered, on low, for 6-8 hours or until chicken is tender
  6. Remove chicken and remove meat from bones
  7. Shred meat with two forks then return to crock pot, just long enough to heat through.
  8. Serve into large noodle bowls whilst hot
  9. Enjoy!
SERVING SUGGESTIONS:*NOTE THESE ARE NOT INCLUDED IN ABOVE MACROS
  • crusty bread (cheesy garlic or cornbread especially good!)
  • boiled basmati rice
  • flat bread
Original recipe can be found at www.tasteofhome.com
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