Nutrition per serving may change if servings are adjusted.
1 (28 ounce) can diced tomatoes
1 16-ounce package frozen lima beans
1 (16 ounce) package frozen whole kernel corn
3 cups coarsely chopped round red potatoes (12 ounces)
½ cup sliced green onion (4)
½ cup reduced-sodium chicken broth
1 teaspoon dried thyme, crushed
¼ teaspoon salt
¼ teaspoon ground black pepper
In a 4- to 5-quart slow cooker (see Tip), combine undrained tomatoes, lima beans, corn, potatoes, and green onion. Add broth, thyme, salt, and pepper.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3- ½ to 4- ½ hours.
Tip: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.