Crock Pot Lima Bean Recipe Recipe For Chicken

JOAN'S CROCK POT LIMA BEAN SOUP WITH CHICKEN

Steps:

• In a crock pot place all ingredients expect salt, pepper and olive oil.
• Cover and cook low until a boil, This may be several hours. Turn to high and cook until beans are very soft which may be 1 or 2 hours more.
• When done, discard bay leaf. Carefully remove chicken from the bone and shred and return meat into the pot.
• Season with salt and pepper. Drizzle olive oil over soup in each serving bowl. Tastes better with age.

CHICKEN WITH LIMA BEANS (CROCKPOT RECIPE)

Steps:

• Put lima beans in first, onion and then the corn.
• Season up the chicken with pepper, salt and garlic powder put those on top.
• Throw in the chicken cubes, let it cook for 4 hours and then add the can of mushroom soup, let it cook for another 2 hours. Meat will start to fall off, add some Yellow Rice. Makes a quick meal.

SLOW COOKER SOUTHERN LIMA BEANS AND HAM

Steps:

• Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours.
• Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.

SOUTHWESTERN CHICKEN & LIMA BEAN STEW

Steps:

• 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.

CREOLE CHICKEN STEW WITH BABY LIMA BEANS

Steps:

• Brown bacon in a 4-quart chef's pan or saute pan over medium heat, 4 to 6 minutes. Drain on paper towels.
• Season chicken thighs with salt and pepper and add to the bacon drippings in the pan. Brown over medium heat, about 4 minutes per side. Remove from the pan and set aside.
• Add onion, bell pepper, celery, and garlic to the same pan and cook in the drippings over medium heat, stirring occasionally, until tender, 4 to 5 minutes.
• Meanwhile, cut browned chicken thighs into bite-sized pieces and chop the browned bacon. Add to the vegetables once tender. Stir in frozen baby lima beans, crushed tomatoes, and chicken broth. Season with Creole seasoning and adjust salt and pepper, if necessary.
• Press lima beans down into the cooking broth so they cook evenly. Bring to a boil, reduce heat to medium-low, and cook uncovered, stirring every 5 to 10 minutes, until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

CHICKEN LIMA BEAN SOUP

Steps:

• In a Dutch oven, combine the beans, chicken, water, celery, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender. , Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Add carrots; simmer for 30 minutes or until tender. Stir in spinach and parsley; heat through.

CHICKEN, CORN, AND LIMA-BEAN STEW

Steps:

• Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add onions, bell pepper, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions begin to brown, 4 to 5 minutes.
• Stir in tomato paste; add chicken, tomatoes, Worcestershire sauce, and 1 1/2 cups water. Bring to a boil; reduce to a simmer. Cover, and cook until chicken is opaque throughout, about 15 minutes.
• Remove chicken from pot; stir in corn and lima beans, and simmer until heated through, about 5 minutes. Meanwhile, shred chicken meat with your fingers or a fork. Return chicken to pot, and stir to combine.