Southwestern Chicken Stew

Step 1

In a 5-quart slow cooker, add the chicken thighs, the lima beans, the corn, the green pepper, and the onion.

Step 2

In a large bowl, combine the tomatoes, the tomato paste, the Worcestershire sauce, the garlic, the cumin, the oregano, the salt, and the pepper.

Step 3

Pour the tomato mixture over the chicken thighs.

Step 4

Cook, covered, on low heat until the chicken is tender and reaches an internal temperature of 165 degrees F, about 6-8 hours.

Step 5

Transfer the chicken out of the slow cooker onto a plate.

Step 6

When the chicken is cool enough to handle, separate the meat from the bones.

Step 7

Shred the chicken meat with two forks and return it to the slow cooker.

Step 8

Continue cooking until the chicken is heated through, about 5-10 minutes.

Step 9

Sprinkle with the cilantro and serve.