Slow Cooker Depression-Era Chicken and Lima Beans
Tender chicken thighs and creamy lima beans simmer together in a low-sodium slow cooker, creating a hearty, nostalgic dish with minimal effort. Perfect for cozy dinners or meal prepping, this recipe blends rustic flavors with modern convenience.
Servings: 6 servings
Calories: 300kcal
Ingredients
- 2 pounds bone-in skinless chicken thighs (4-6 thighs)
- 1 pound dried lima beans, rinsed and picked over
- 6 cups low-sodium chicken broth or water plus 2 chicken bouillon cubes
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Rinse the dried lima beans thoroughly under cool running water and pick over to remove debris.
- Layer lima beans in the bottom of a 5- to 7-quart slow cooker.
- Arrange chicken thighs in a single layer on top of the beans.
- Pour in the chicken broth (or water) until ingredients are just covered, adding more water if needed.
- Sprinkle salt and pepper evenly over the mixture.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours until beans are tender and chicken easily pulls apart.
- Shred chicken using two forks, discarding bones.
- Return shredded chicken to the slow cooker, stir to combine, and adjust seasoning if needed.
- Spoon into bowls and serve hot with optional freshly ground black pepper.
Notes
Serve with steamed rice, crusty bread, or a green salad for a balanced meal.
Refried beans may be refrigerated for up to 4 days or frozen for 3 months.
Omit bouillon cubes if avoiding added sodium.
Add diced onions, carrots, or garlic for extra depth.
Refried beans may be refrigerated for up to 4 days or frozen for 3 months.
Omit bouillon cubes if avoiding added sodium.
Add diced onions, carrots, or garlic for extra depth.