Woo doggies, this is the best Southwestern Chicken Stew you ever did taste! Think of this hearty, flavorful sipper as a vegetable soup but with a kick of Tex-Mex spice and flavor. It’s exploding with sweet, crunchy veggies and juicy shredded chicken. One of the best parts: you just dump it in your slow cooker for a few hours to do the hard part, so you don’t have to. Now, you’ll have plenty of time to check off all your to-dos without a fret, knowing a big bowl of Southwestern Chicken Stew will be waiting for you when the day is done.

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  • 4 chicken thighs, bone-in and skin off
  • 2 cups frozen lima beans
  • 2 cups frozen corn
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 2 (14-ounce) cans fire-roasted diced tomatoes, undrained
  • 1/4 cup tomato paste
  • 3 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • fresh cilantro or parsley, to taste, chopped


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.

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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.