Crockpot Chicken, Corn & Lima Bean Stew

1 (28 oz) Can fire-roasted diced tomatoes
1/4 Cup tomato paste
3 Tablespoons Worcestershire sauce
1 Tablespoon chopped garlic
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons dried oregano
2 Cups onion, diced
1 Large green pepper, diced
2 Cups frozen baby lima beans
2 Cups frozen corn
1 1/2 Pounds boneless, skinless chicken thighs
4 Slices cooked bacon, chopped or crumbed

To a 4 quart or larger crockpot add canned tomatoes, tomato paste, Worcestershire sauce, garlic, cumin and oregano. Stir until thoroughly blended then stir in the onion, green pepper, frozen lima beans, corn, and the chicken.
Cover and cook on LOW for 7 to 8 hours, or until chicken is tender. Remove chicken to a cutting board and using 2 forks, pull meat into shreds. Return chicken to crockpot.
To serve: ladle stew into soup bowls and sprinkle with bacon.