Why Make This Dish?
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Only a few minutes of prep work
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Slow cooker does all the cooking
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Creamy lima beans and tender chicken in a savory broth
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Budget-friendly and nourishing
Ingredients
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4 boneless, skinless chicken thighs (or 2 large chicken breasts)
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2 cups dried lima beans (or 3 cans, drained and rinsed)
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4 cups chicken broth (low sodium preferred)
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1 medium onion, chopped
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3 cloves garlic, minced
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1 teaspoon dried thyme
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½ teaspoon smoked paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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2 bay leaves
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1 cup frozen corn kernels (optional)
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1 tablespoon olive oil (for browning, optional)
Equipment Needed
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Slow cooker (4–6 quart or larger)
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Skillet (if browning chicken)
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Cutting board and knife
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Measuring cups and spoons
Method
1. Prepare the lima beans (if using dried)
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Rinse the dried lima beans and pick out any stones or debris.
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Soak them overnight in a large bowl with plenty of water. Drain and rinse before using.
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If you forget to soak, do a quick soak: boil the beans in water for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse.
2. Brown the chicken (optional but recommended)
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Heat olive oil in a skillet over medium-high heat.
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Season the chicken with a pinch of salt and pepper.
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Sear the chicken for 2–3 minutes per side until golden brown. Do not cook through.
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This step adds depth of flavor but can be skipped to save time.
3. Layer the slow cooker
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Place the chopped onion and minced garlic in the bottom of the slow cooker.
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Add the soaked (or canned) lima beans on top.
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Place the chicken over the beans.
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Sprinkle with thyme, smoked paprika, salt, and pepper.
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Tuck the bay leaves into the mixture.
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Pour the chicken broth over everything. The liquid should just cover the ingredients. Add a little water if needed.
4. Cook
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Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours.
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If using canned lima beans, cook on LOW for 4–5 hours or on HIGH for 2–3 hours.
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Add the frozen corn (if using) during the last 30 minutes of cooking.
5. Finish and serve
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Remove and discard the bay leaves.
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Shred the chicken slightly with two forks or leave it whole.
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Taste and adjust salt and pepper as needed.
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Serve hot in bowls, with crusty bread or over rice.
Serving Suggestions
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With crusty bread for dipping into the broth
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Over white rice or mashed potatoes
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Alongside a simple green salad
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Garnished with fresh parsley or a squeeze of lemon
Storage
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Refrigerator – store in an airtight container for up to 4 days. The flavors improve overnight.
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Freezer – freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Reheating – warm gently on the stovetop over low heat, adding a splash of broth if needed.
Variations
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Smoky bacon version – cook 4 slices of chopped bacon until crispy, then use the bacon fat to brown the chicken. Add the crumbled bacon to the slow cooker.
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Tomato herb – add one 14 oz can of diced tomatoes (with juice) and 1 teaspoon of dried rosemary.
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Spicy version – add ½ teaspoon red pepper flakes or a chopped jalapeño.
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Creamy version – stir in ½ cup of heavy cream or coconut milk during the last 30 minutes of cooking.
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Vegetable packed – add chopped carrots, celery, and bell peppers along with the onion.
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Ham hock flavor – add one small smoked ham hock to the slow cooker. Remove and discard before serving.
Tips for Best Results
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Do not skip soaking dried lima beans – unsoaked beans will absorb too much liquid and may cook unevenly.
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Use chicken thighs for best results – they stay tender and juicy in the slow cooker. Breasts can become dry.
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Brown the chicken if you have time – this adds a rich, caramelized flavor that makes a big difference.
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Add salt at the end – lima beans can become tough if salted too early. Season fully just before serving.
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Do not overcook canned beans – they only need 2–3 hours on high. Longer cooking will turn them into mush.
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Check liquid levels – if the stew looks too thick, add more broth or water. If too thin, remove the lid for the last 30 minutes to let some liquid evaporate.
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Make it a one-pot meal – add diced potatoes or sweet potatoes along with the beans for a complete meal.