Slow Cooker Amish Lima Beans

Why This Recipe Is an Absolute Keeper

Before we dive into the method, here’s why these lima beans will become a staple in your kitchen:

Just 4 ingredients. Dried lima beans, chicken broth, kosher salt, and garlic powder. That’s it!
Set it and forget it. The slow cooker does all the work.
Ready in minutes. Five minutes of prep, then walk away.
Amish simplicity. Humble ingredients, big flavor.
Incredibly tender. The slow cooking makes the beans melt-in-your-mouth creamy.
Rich, savory broth. The chicken broth and garlic powder create a deeply flavorful liquid.
Crowd-pleasing. Kids and adults alike devour these.
Budget-friendly. Dried beans are affordable and filling.
Minimal cleanup. One slow cooker.
Perfect for any occasion. Potlucks, holiday dinners, or Sunday suppers.

The Ingredients

This recipe uses simple, affordable ingredients that come together beautifully.

1 pound dried large lima beans, rinsed and picked over – For creamy, hearty beans.
4 cups low-sodium chicken broth – For a rich, savory base.
1 teaspoon kosher salt (or to taste) – Balances the flavors.
1 teaspoon garlic powder – For savory depth.

Step-by-Step Instructions

Step 1: Rinse the Beans

Rinse the dried lima beans under cool running water and pick out any broken beans or debris. No need to soak them first for this recipe.

Pro Tip: Picking over the beans ensures there are no stones or debris in your dish.

Step 2: Add to the Slow Cooker

Place the rinsed lima beans into the bottom of a 4- to 6-quart slow cooker, spreading them into an even layer.

Pro Tip: An even layer ensures the beans cook evenly.

Step 3: Season the Beans

Sprinkle the kosher salt and garlic powder evenly over the top of the beans.

Pro Tip: Distribute the seasonings evenly for consistent flavor.

Step 4: Add the Broth

Slowly pour the chicken broth over the lima beans in the slow cooker, making sure all of the beans are moistened and mostly submerged. This is your simple dump-and-go base.

Pro Tip: Make sure the beans are mostly submerged for even cooking.

Step 5: Stir and Cook

Give everything a gentle stir so the seasonings are distributed and the beans are covered with broth. If a few beans are poking out, that’s fine; they’ll settle as they cook. Cover the slow cooker with the lid and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours, until the lima beans are very tender and creamy inside. Avoid lifting the lid too often, as this can extend the cooking time.

Pro Tip: Don’t lift the lid too often—keep that heat and moisture inside.

Step 6: Adjust and Serve

Once the beans are tender, taste and adjust the seasoning with a bit more salt if needed. If you’d like a thicker, creamier texture, lightly mash some of the beans against the side of the slow cooker with a spoon and stir them back in. Turn the slow cooker to WARM and let the beans sit for 10 to 15 minutes to thicken slightly before serving. Serve hot, with some of the savory broth spooned over the top.

Pro Tip: Mashing some of the beans creates a creamier, thicker texture.

How to Serve It Like a Pro

These lima beans are delicious on their own, but a few simple accompaniments make them a complete meal:

With cornbread – For sopping up the broth.
With crusty bread – For dipping.
With a simple green salad – Balances the richness.
With sliced tomatoes – For freshness.
With a sprinkle of fresh parsley – For a pop of color.
With a dash of hot sauce – For heat.
With a glass of sweet tea – The Amish way.
With a glass of buttermilk – A classic pairing.
As a side dish – Serve alongside a roast or fried chicken.
As a main course – Serve with a side of greens.

Variations & Swaps (Because Life Happens)

One of the best things about this recipe is how flexible it is. Here are some easy ways to make it your own:

Make It with Different Beans

Large lima beans – The classic choice.
Baby lima beans – Smaller and creamier.
Butter beans – Similar to lima beans.
Great Northern beans – Mild and creamy.
Cannellini beans – Buttery and tender.

Make It with Different Liquids

Vegetable broth – For a vegetarian version.
Beef broth – For a richer, deeper flavor.
Water – For a simpler, cleaner taste.
Ham broth – For a smoky, savory twist.

Make It with Add-Ins

Bacon – Crumbled for smoky crunch.
Ham – Diced for a meaty twist.
Onions – Diced and layered with the beans.
Garlic – Minced for aromatic punch.
Fresh herbs – Thyme, rosemary, or parsley.
Red pepper flakes – A pinch for heat.

Make It Spicier

Add cayenne – A pinch for heat.
Add red pepper flakes – A pinch for warmth.
Add jalapeños – Minced for fresh heat.
Add hot sauce – A few dashes for kick.

Make It in the Instant Pot

Add all ingredients to the Instant Pot.
Cook on high pressure for 25-30 minutes, then natural release.

Pro Tips for the Best Lima Beans

Rinse and pick over the beans. Removes debris and broken beans.
No need to soak. This recipe uses the slow cooker to cook them from dry.
Make sure the beans are submerged. They need liquid to cook.
Don’t lift the lid too often. Keep that heat and moisture inside.
Taste and adjust. Season to your liking before serving.
Mash some beans. For a thicker, creamier texture.
Let them sit on WARM. Thickens the broth and melds the flavors.
Serve with a starch. Cornbread or crusty bread soaks up the broth.
Make extra. They disappear fast!
Store properly. Keep in an airtight container in the fridge.

Frequently Asked Questions

Do I need to soak the lima beans first?
No. This recipe cooks them from dry in the slow cooker.

Can I use a different type of bean?
Yes. Baby lima beans, butter beans, Great Northern beans, or cannellini beans all work beautifully.

Can I use a different type of broth?
Yes. Vegetable broth, beef broth, or water all work beautifully.

Can I use salted butter?
Yes. Salted butter adds a nice contrast, but the broth and salt are already salty.

Can I make this without garlic powder?
Yes. Use minced fresh garlic or omit it entirely.

Can I make this ahead of time?
Yes. This dish tastes even better the next day. Store in the refrigerator for up to 4 days.

How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days.

Can I freeze these lima beans?
Yes. Freeze cooled beans and broth in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat gently.

Why are my beans still firm?
They may need more time. Every slow cooker cooks differently. Cook until tender, adding 30-minute increments as needed.

Why are my beans mushy?
They may have overcooked. Check at the minimum time. The beans should be tender but not falling apart.

Can I add vegetables?
Absolutely! Onions, garlic, or carrots all work beautifully.

Can I double the recipe?
Yes. Use a larger slow cooker and adjust cooking time slightly.

Storage & Reheating

Refrigerator

Store cooled beans and broth in an airtight container for up to 4 days.
Reheat gently in the microwave or on the stovetop over low heat.

Freezer

Freeze cooled beans and broth in a freezer bag for up to 3 months.
Thaw overnight in the refrigerator before reheating.

Reheating Tips

Microwave: Quick and easy. Heat in 1-minute intervals until hot.
Stovetop: Reheat in a covered pot over low heat, adding a splash of water or broth if needed.
Slow Cooker: Reheat on LOW for 1-2 hours, until hot.

Make-Ahead Tips

Prep Ahead: Rinse and pick over the beans up to 24 hours in advance. Store in the refrigerator.
Assemble Ahead: Layer everything in the slow cooker crock, cover, and refrigerate overnight. Start cooking in the morning.
Freeze Ahead: Freeze cooled beans and broth for up to 3 months. Thaw overnight and reheat gently.

The Beauty of Simple, Hearty, Amish-Inspired Comfort

There’s something deeply satisfying about a recipe that delivers big flavor with minimal effort. This Slow Cooker Amish Lima Beans dish is the kind of meal that makes people happy—the kind that brings everyone to the table with a smile.

It’s not fancy. It’s not complicated. But it is reliable, crowd-pleasing, and absolutely delicious. And isn’t that what great comfort food is all about?

So keep dried lima beans, chicken broth, kosher salt, and garlic powder in your kitchen. And when you need a simple, impressive side dish that delivers big flavor with minimal fuss, you’ll know exactly what to make.

Final Verdict

Rating: 5 out of 5
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 4-5 hours on HIGH or 7-8 hours on LOW
Total Time: Approximately 4-8 hours
Yield: 6 servings
Cleanup: Minimal (one slow cooker)
Leftover potential: Excellent — tastes even better the next day
Best for: Potlucks, holiday dinners, Sunday suppers, and anytime you need a hands-off side dish