Payton was last year's winner of the Quail Hollow Souper Bowl. This year, he had two entries. A favorite of the competition was his Chicken Stew. This simple recipe packs a lot of flavor. It is sure to become a family favorite!
Payton’s Chicken Stew
1 – 28 oz can fire-roasted diced tomatoes
¼ cup tomato paste
3 tablespoons Worcestershire sauce
1 tablespoon chopped garlic
1 ½ teaspoon ground cumin
1 ½ teaspoon dried oregano
1 ½ # boneless, skinless chicken thighs
2 cups diced onion
2 cups frozen lima beans
2 cups frozen corn kernels
1 large bell pepper, diced
4 slices cooked bacon, crumbled
Put tomatoes, tomato paste, Worcestershire sauce, garlic, cumin and oregano in a slow cooker. Stir to blend. Add chicken and vegetables. Cover and cook on low for 7 to 9 hours, or until chicken is tender. Remove chicken and pull into shreds using 2 forks. Return to cooker. Serve with bacon and lime wedges.