2 Tablespoons Unbleached Flour or FlourBlend
2 Teaspoons Chicken bouillon (get the natural, without glutamates)
1 1/2 teaspoons poultry seasoning
1/8 teaspoon pepper
6 bone-in skinless chicken thighs (about 2 pounds)
2 medium Red Potatoes (about 1 pound) cut into 1-inch pieces (about 3 cups)
1/2 cup chopped onion
1 (15oz) can tomato sauce
1 tablespoon Worcestershire Sauce
1 (90z) pkg. Frozen Baby Lima Beans, Thawed
1 (9oz) pkg Frozen Corn, Thawed
In large resealable food storage plastic bag, combine flour, bouillon, poultry seasoning and pepper; mix well.Â Add chicken thighs, potatoes and onion; seal bag and shake to coat.Â Place in 3 1/2 to 4 quart slow cooker.
In small bowl, combine tomato sauce and Worcestershire sauce; mix well.Â Pour over chicken and vegetables in slow cooker; stir gently to combine.
Cover; cook on low setting for 6 to 8 hours.
Stir in Lime Beans and corn.Â Cover; cook on low setting for an additional 30 minutes or until beans and corn are tender.Â To serve, remove bones from chicken thighs.Â Stir chicken into stew mixture; mix well.Â Add sea salt and pepper to taste.
6 (1 1/2 cup) serving