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.
In small bowl, mix tomato sauce and Worcestershire sauce. Pour over chicken and vegetables; stir gently.
Cover; cook on Low heat setting 6 to 8 hours.
Stir lima beans and corn into stew. Cover; cook about 30 minutes longer or until beans and corn are tender.
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.