Slow Cooker Chicken & Lima Beans

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 2 cups frozen lima beans
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 4 cups low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the slow cooker: Spray the inside of the slow cooker with non-stick spray or lightly coat it with olive oil to prevent sticking.
2. Layer the ingredients: Place the diced onions, minced garlic, carrots, and celery at the bottom of the slow cooker.
3. Add the chicken: Lay the chicken breasts on top of the vegetables.
4. Incorporate the lima beans: Pour the frozen lima beans over the chicken, evenly distributing them.
5. Mix the broth: In a separate bowl, combine the chicken broth, Worcestershire sauce, thyme, smoked paprika, salt, and pepper. Stir well to blend the flavors.
6. Combine all: Pour the broth mixture over the chicken and beans, ensuring everything is well coated.
7. Cover and cook: Secure the lid on your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
8. Shred the chicken: Once cooked, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces.
9. Adjust seasoning: Taste the stew and adjust the seasoning with additional salt and pepper if desired.
10. Serve: Ladle the chicken and lima bean mixture into bowls and garnish with fresh parsley, if using.