Southwestern Chicken Lima Bean Stew

(Courtesy of Taste of Home)

Ingredients:
4 bone-in chicken thighs (1 1/2 lbs.), skin removed
2 c. frozen lima beans
2 c. frozen corn
1 large green pepper, chopped
1 large onion, chopped
2 cans (14 oz. each) fire-roasted diced tomatoes, undrained
1/4 c. tomato paste
3 Tbsp. Worcestershire sauce
3 garlic cloves, minced
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
Chopped fresh cilantro or parsley

Directions:
Place the first 5 ingredients in a 5 quart slow cooker.  In a large bowl, combine tomatoes, tomato paste, Worcestershire 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 2 forks; return to slow cooker and heat through.  If desired, sprinkle with cilantro or parsley.

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