This slow cooker 4-ingredient depression era chicken and lima beans is the kind of meal my great-aunt would have called “Sunday insurance” – you knew everyone would be fed, no matter how tight the week had been. It’s based on the kind of thrifty, filling pot she made back in the Depression: simple ingredients, no fancy steps, and somehow it still feels like comfort in a bowl. I love it on busy weeks because it uses pantry basics, cooks while I’m at work, and stretches a couple of chicken thighs into a full family dinner for just a few dollars.
Serve this right out of the slow cooker with crusty bread, cornbread, or buttered toast to soak up the cloudy, peppery broth. A simple side salad or sliced cucumbers with vinegar keeps it feeling light, and if you want to bulk it up even more, spoon the chicken and lima beans over white rice or mashed potatoes. Leftovers are great the next day with a splash of extra broth or water to loosen, and they pack really well in a thermos for lunch.
Slow Cooker Depression-Era Chicken and Lima Beans
Servings: 6
Ingredients
2 pounds bone-in, skinless chicken thighs (about 4–6 thighs)
1 pound dried lima beans, rinsed and picked over
6 cups low-sodium chicken broth (or water plus 2 bouillon cubes)
1 1/2 teaspoons kosher salt (or to taste), plus more at the end
1 teaspoon freshly ground black pepper
Directions
Rinse the dried lima beans under cool running water and pick out any broken beans or debris. No need to soak if you are cooking on LOW for at least 8 hours.
Place the lima beans in the bottom of a large slow cooker (5–7 quarts works well), spreading them into an even layer.
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