Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chicken bouillon granules
  • 1 1/2 teaspoons poultry seasoning
  • 1/8 teaspoon pepper
  • 6 bone-in chicken thighs (about 1 1/2 lb), skin removed
  • 2 medium Yukon Gold potatoes (about 1 lb), cut into 1-inch pieces (about 3 cups)
  • 1/2 cup chopped onion
  • 1 can (15 oz) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 box (9 oz) frozen baby lima beans, thawed
  • 1 box (9 oz) frozen whole kernel corn, thawed
  • Salt and pepper, if desired

Instruction

  • In large resealable food-storage plastic bag, mix flour, bouillon, poultry seasoning and pepper. Add chicken thighs, potatoes and onion; seal bag and shake to coat. In 3 1/2- to 4-quart slow cooker, place chicken and vegetables.
  • In small bowl, mix tomato sauce and Worcestershire sauce. Pour over chicken and vegetables; stir gently.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • Stir lima beans and corn into stew. Cover; cook about 30 minutes longer or until beans and corn are tender.
  • With slotted spoon, remove chicken from slow cooker. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to stew. Add salt and pepper to taste.