Ingredients
4 bone-in chicken thighs (1-1/2 pounds), skin removed2 cups frozen lima beans2 cups frozen corn1 large green pepper, chopped1 large onion, chopped2 cans (14 ounces each) fire-roasted diced tomatoes, undrained1/4 cup tomato paste3 tablespoons Worcestershire sauce3 garlic cloves, minced1-1/2 teaspoons ground cumin1-1/2 teaspoons dried oregano1/4 teaspoon salt1/4 teaspoon pepperChopped fresh cilantro or parsley
Preparation
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 until chicken is tender, 6-8 hours. 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.
