Ingredients
Main
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1.5–2 lbs boneless, skinless chicken thighs or breasts
(Thighs = richer flavor and more tenderness; breasts = leaner) -
2 cups dried lima beans (soaked overnight) or 3 cups frozen lima beans (no soaking)
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4 cups low-sodium chicken broth
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1 medium yellow or white onion, finely diced
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3 cloves garlic, minced
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1 bay leaf
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2 tablespoons olive oil
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Salt and black pepper (to taste)
Optional add-ins for extra depth
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2 carrots, sliced (adds sweetness and heartiness)
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½ teaspoon dried thyme or paprika
Equipment
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6-quart slow cooker
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Cutting board and knife
Instructions
Step 1: Prep your ingredients
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If using dried lima beans, rinse them and soak overnight in cold water. Drain and rinse before using.
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If using frozen lima beans, no soaking is needed — just rinse under cold water to remove ice crystals.
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Dice the onion, mince the garlic, and slice the carrots (if using).
Step 2: Layer the crockpot
Place the chicken in an even layer at the bottom of the slow cooker. This helps it cook evenly and absorb the most flavor.
Step 3: Add vegetables and beans
Spread the lima beans, diced onion, minced garlic, and carrots (if using) over the chicken. Don’t stir — layering lets the juices circulate properly during cooking.
Step 4: Pour the broth
Slowly pour the chicken broth over everything. The liquid should mostly cover the ingredients for even cooking. Add a little more broth or water if needed.
Step 5: Season
Drizzle with olive oil. Add the bay leaf, salt, pepper, and any extra herbs (thyme or paprika). Start with 1 teaspoon salt and ½ teaspoon pepper — you can adjust later.
Step 6: Slow cook
Cover and cook on:
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LOW for 6–8 hours (best for tender chicken and creamy beans), or
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HIGH for 3–4 hours
The dish is ready when the chicken shreds easily with a fork and the lima beans are soft and creamy.
Step 7: Final touches
Remove and discard the bay leaf. Shred the chicken slightly with two forks if desired (or leave it whole). Taste and adjust salt and pepper before serving.
