I always try to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy by saying, “That was so good” or by just going to fill up their bowls a second time. This stew is a healthy hit.
—PAM CORDER MONROE, LA
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
4 bone-in chicken thighs (1 1 /2 pounds), skin removed
2 cups frozen lima beans
2 cups frozen corn
1 large green pepper, chopped
1 large onion, chopped
2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
1 /4 cup tomato paste
3 tablespoons Worcestershire sauce
3 garlic cloves, minced
1 1 /2 teaspoons ground cumin
1 1 /2 teaspoons dried oregano
1 /4 teaspoon salt
1 /4 teaspoon pepper
Chopped fresh cilantro, optional
1. Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top.
2. 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.
PER SERVING 1 1 /2 cups: 312 cal., 7g fat ( 2g sat. fat ) , 58mg chol., 614mg sod., 39g carb. ( 9g sugars, 8g fiber ) , 24g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.