Step-by-Step Instructions
1. Layer the Aromatics
Place the diced onions, sliced carrots, and celery at the bottom of the slow cooker. This creates a “vegetable rack” for the chicken and ensures the aromatics are fully submerged in the cooking liquid to release their maximum flavor.
2. Season the Chicken
Pat the chicken thighs dry and season them generously with salt, pepper, and smoked paprika. Place the seasoned chicken on top of the vegetable layer.
3. Add the Beans and Liquid
Spread the lima beans evenly over the chicken. Pour in the chicken broth until the ingredients are mostly covered. Stir in the minced garlic and dried thyme.
4. The Slow Cook
Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. You will know it is ready when the chicken shreds easily with a fork and the beans are tender but not falling apart.
5. Shred and Finish
Briefly remove the chicken to a plate, shred it into bite-sized pieces, and return it to the slow cooker. Stir well to incorporate the chicken back into the creamy bean mixture.
Serving Suggestions
This hearty meal is a complete dish on its own, but it pairs beautifully with a side of crusty sourdough bread to soak up the savory broth. For a touch of brightness, garnish with a sprinkle of fresh parsley or a squeeze of lemon juice just before serving to cut through the richness of the beans
