Servings: 6-8
Prep Time: 10 minutes
Cook Time: 8-10 hours (LOW) or 4-5 hours (HIGH)
Total Time: Up to 10 hours
Difficulty: Easy
Introduction
Slow Cooker Chicken & Lima Beans is the definition of old-fashioned comfort food. Tender shredded chicken, buttery lima beans, and a rich peppery broth slowly simmer together to create a hearty Southern-style meal that tastes like it has been cooking all day—because it has. This simple recipe uses just a handful of pantry ingredients but delivers incredible flavor and satisfying texture.
Perfect for busy weeknights, meal prep, or cozy family dinners, this slow cooker recipe is filling, budget-friendly, and wonderfully comforting.
Why You’ll Love This Recipe
- Only a few simple ingredients
- Easy slow cooker preparation
- Rich, comforting Southern flavor
- Protein-packed and filling
- Great for meal prep
- Budget-friendly family meal
- Freezes beautifully
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
- 1½ teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
Ingredient Notes
Chicken Thighs
Bone-in chicken thighs provide extra flavor and richness as they slowly cook.
Dried Lima Beans
Large dried lima beans become tender, creamy, and buttery during slow cooking.
Chicken Broth
Using broth instead of water adds extra depth and savory flavor.
Black Pepper
Don’t skip the pepper. It creates the signature Southern-style taste that makes this dish special.
Kitchen Tools You’ll Need
- 5-7 quart slow cooker
- Cutting board
- Measuring cups
- Measuring spoons
- Tongs
- Two forks for shredding
- Large spoon for stirring
How to Make Slow Cooker Chicken & Lima Beans
Step 1: Prepare the Beans
Rinse the dried lima beans thoroughly under cool water. Remove any broken beans or debris.
Step 2: Add Beans to Slow Cooker
Spread the lima beans evenly across the bottom of your slow cooker.
Step 3: Add the Chicken
Place the chicken thighs on top of the beans in a mostly even layer.
Step 4: Add Broth and Seasonings
Pour the chicken broth over everything. Add salt and black pepper.
Step 5: Slow Cook
Cover and cook:
- LOW: 8-10 hours
- HIGH: 4-5 hours
The beans should be tender and the chicken should easily pull apart.
Step 6: Shred the Chicken
Remove the chicken from the slow cooker.
Discard the bones and shred the meat with two forks.
Step 7: Return Chicken
Add the shredded chicken back into the slow cooker and stir well.
Step 8: Adjust Seasoning
Taste and add additional salt or pepper if needed.
If the mixture is too thick, add a splash of hot broth or water.
Step 9: Serve
Serve hot and enjoy.
Tips for Success
- Cook on LOW whenever possible for the best texture.
- Make sure the beans are fully submerged in liquid.
- Use freshly cracked black pepper for maximum flavor.
- Shred the chicken while still warm for easier handling.
- Add extra broth if you prefer a soupier consistency.
Variations & Substitutions
Add Vegetables
Try adding:
- Diced carrots
- Celery
- Onion
- Bell peppers
Add Herbs
Mix in:
- Thyme
- Rosemary
- Bay leaves
Make It Spicy
Add:
- Cayenne pepper
- Crushed red pepper flakes
- Hot sauce
Use Different Beans
Substitute with:
- Great Northern beans
- Navy beans
- Cannellini beans
What to Serve With Chicken & Lima Beans
This dish pairs perfectly with:
- Cornbread
- White rice
- Dinner rolls
- Biscuits
- Collard greens
- Steamed vegetables
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions
Allow the mixture to cool completely.
Transfer to freezer-safe containers and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
Microwave
Heat in 30-second intervals, stirring between each interval.
Stovetop
Warm over medium-low heat, adding a splash of broth if needed.
Common Mistakes to Avoid
- Not checking beans for debris before cooking
- Using too little liquid
- Over-salting before tasting at the end
- Cooking on HIGH when LOW is available
- Skipping the final seasoning adjustment
Frequently Asked Questions
Do I need to soak the lima beans first?
No. When cooking on LOW for 8-10 hours, soaking is usually unnecessary.
Can I use boneless chicken thighs?
Yes. Boneless thighs work well and are easier to shred.
Can I use chicken breasts instead?
Absolutely. Chicken breasts will work, though thighs provide more flavor and stay juicier.
Why are my beans still firm?
Older dried beans sometimes take longer to cook. Continue cooking until tender.
Can I make this on the stovetop?
Yes, but the slow cooker provides the most tender texture and richest flavor.
Is this recipe gluten-free?
Yes, provided your broth and bouillon are gluten-free.
Can I add vegetables?
Definitely. Carrots, celery, and onions are excellent additions.
How do I make it creamier?
Mash a small portion of the cooked lima beans and stir them back into the stew.
Nutrition Information
Estimated per serving (based on 8 servings)
- Calories: 320
- Protein: 29g
- Carbohydrates: 24g
- Fat: 11g
- Fiber: 8g
- Sodium: 580mg
Final Thoughts
This Slow Cooker Chicken & Lima Beans recipe is classic comfort food at its best. With tender shredded chicken, creamy lima beans, and a rich peppery broth, it’s a simple meal that feels warm, hearty, and satisfying. Whether served with cornbread, rice, or enjoyed on its own, this easy slow cooker dinner is sure to become a family favorite.
