Chicken and Lima Beans-Slow Cooker

Chicken and Lima Beans-Slow Cooker. This easy slow cooker chicken and lima beans recipe uses just 4 simple things. My great-aunt called it “Sunday insurance” during tough times in the Great Depression. It fed the whole family cheaply with basic stuff from the pantry. It cooks all day while you’re busy, turning a few chicken legs into a big, warm meal for little money.

Warm up your family with this no-fuss Depression-style chicken and lima beans. Just 4 ingredients simmer in the slow cooker for hours, making tender meat, soft beans, and a peppery broth. Perfect for busy days—stretch it cheap over bread or rice. Tastes like home, feeds 6 easily!

Chicken and Lima Beans-Slow Cooker
Serves: 6

Ingredients

• 2 pounds chicken thighs with bones, no skin (about 4-6 pieces)

• 1 pound dry lima beans, washed clean

• 6 cups chicken broth (low-salt) or water with 2 bouillon cubes

• 1 1/2 teaspoons salt (or to taste), plus extra later

• 1 teaspoon ground black pepper

Chicken and Lima Beans: Directions

1. Wash the dry lima beans in cool water. Pick out any bad ones or dirt. No soak needed if cooking low for 8+ hours.

2. Put beans in the bottom of a big slow cooker (5-7 quarts). Spread them flat.

3. Add chicken thighs on top in one layer. A little overlap is okay for even cooking and easy shredding.

4. Pour broth (or water and cubes) over everything. Add extra water if needed to cover it all.

5. Sprinkle salt and pepper on top. Use plenty of pepper for that old-time speckled broth taste.

6. Put on the lid. Cook on LOW 8-10 hours or HIGH 4-5 hours, until beans are soft and chicken shreds with a fork.

7. Lift chicken out with tongs to a plate. Toss bones, then shred meat with two forks.

8. Mix shredded chicken and juices back into the cooker. Stir to blend with beans and broth.

9. Taste and add more salt or pepper. Thin with hot water or broth if too thick.

10. Serve hot from the cooker with extra pepper. Use WARM setting up to 2 hours for more helpings.

Serve straight from the pot with crunchy bread, cornbread, or toast to dip in the peppery juice. Add a quick salad or vinegar cucumbers to keep it fresh. For more food, put over rice or mashed potatoes. Leftovers taste great next day—add broth to loosen. Packs well in a lunch thermos.