Slow Cooker Chicken & Lima Beans
Slow Cooker Chicken and Lima Beans
This classic slow cooker meal transforms simple pantry ingredients into a hearty and satisfying dinner. Tender chicken thighs slowly cook alongside dried lima beans in a flavorful broth, creating a rich, comforting dish with very little hands-on work. As the ingredients simmer together, the chicken adds depth and richness while the beans soften and naturally thicken the broth into a wholesome, rustic stew.
Best of all, this one-pot recipe requires minimal preparation and no overnight soaking, making it an easy choice for busy days.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bone-in, skinless chicken thighs (about 4–6 thighs) | 2 pounds |
| Dried lima beans, rinsed and sorted | 1 pound |
| Low-sodium chicken broth (or water with 2 bouillon cubes) | 6 cups |
| Kosher salt | 1½ teaspoons |
| Freshly ground black pepper | 1 teaspoon |
| Additional hot broth or water (optional) | As needed |
Instructions
Step 1: Prepare the Beans
Place the dried lima beans in a colander and rinse them well under cool running water. Check through the beans and remove any damaged beans or debris.
Kitchen Tip: There’s no need to soak the beans ahead of time. The extended cooking time in the slow cooker allows them to become tender naturally.
Step 2: Assemble the Slow Cooker
Spread the rinsed lima beans evenly across the bottom of a 5- to 7-quart slow cooker. Arrange the chicken thighs over the beans in a mostly even layer.
Step 3: Add Broth and Seasonings
Pour the chicken broth over the chicken and beans, ensuring that the ingredients are mostly covered with liquid. Add a little extra water if necessary. Sprinkle the salt and black pepper evenly over the top.
Step 4: Cook
Cover the slow cooker with the lid and cook using one of the following settings:
- Low: 8 to 10 hours (recommended for the most tender results)
- High: 4 to 5 hours
The dish is ready when the beans are soft and creamy and the chicken easily pulls apart with a fork.
Step 5: Shred the Chicken
Carefully remove the chicken thighs from the slow cooker and place them on a plate or cutting board. Remove and discard the bones, then shred the meat into bite-sized pieces using two forks.
Step 6: Return Chicken to the Pot
Add the shredded chicken and any accumulated juices back into the slow cooker. Stir well to combine the meat with the beans and broth. Taste and adjust the seasoning with additional salt or pepper if needed.
If the mixture has thickened more than desired, stir in a small amount of hot water or broth until the preferred consistency is reached.
Step 7: Serve
Switch the slow cooker to the warm setting if desired. Ladle the chicken and lima beans into bowls and serve hot, garnished with an extra sprinkle of black pepper if preferred.
Serving Suggestions
Serve this comforting dish with crusty bread, cornbread, or a simple green salad for a complete and satisfying meal.
