Southwestern Chicken & Lima Bean Stew
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 or parsley 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. 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. Yield: 6 servings.