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Ingredients
1 1/2 Pounds bone-in chicken thighs, skin removed
2 Cups frozen lima beans
2 Cups frozen corn
1 Large green pepper, chopped
1 Large onion, chopped
1 (14 1/2 oz) Can chicken broth
2 (14 oz) Cans fire-roasted diced tomatoes, undrained
1 Small can 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 parsley
Instructions
Place the first five ingredients in a 5 quart crockpot.
In a large bowl, combine chicken broth, tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top.
Cover and cook on LOW for, 4 - 5 hours.
Remove chicken from crockpot.
When cool enough to handle, remove meat from bones; discard bones.
Shred meat with two forks; return to crockpot and heat through.
If desired, sprinkle with parsley.