2
medium Yukon Gold potatoes (about 1 lb), cut into 1-inch pieces (about 3 cups)
1/2
cup chopped onion
1
can (15 oz) tomato sauce
1
tablespoon Worcestershire sauce
1
box (9 oz) frozen baby lima beans, thawed
1
box (9 oz) frozen whole kernel corn, thawed
Salt and pepper, if desired
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Steps
1
In large resealable food-storage plastic bag, mix flour, bouillon, poultry seasoning and pepper. Add chicken thighs, potatoes and onion; seal bag and shake to coat. In 3 1/2- to 4-quart slow cooker, place chicken and vegetables.
2
In small bowl, mix tomato sauce and Worcestershire sauce. Pour over chicken and vegetables; stir gently.
3
Cover; cook on Low heat setting 6 to 8 hours.
4
Stir lima beans and corn into stew. Cover; cook about 30 minutes longer or until beans and corn are tender.
5
With slotted spoon, remove chicken from slow cooker. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to stew. Add salt and pepper to taste.
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Use a 10-ounce bag of frozen shelled edamame, thawed, for the lima beans. This bright green soybean is packed with nutrients.
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