• 2   pounds 
    skinless, bone-in chicken thighs
  • 1   pound 
    potatoes, cut into 1-inch pieces
  • 1   
    large onion, chopped
  • 2   cups 
    reduced-sodium chicken broth
  • 1  15  ounce can 
    diced tomatoes
  • 1/4  cup 
    tomato paste
  • 1   teaspoon 
    dried oregano
  • 1   teaspoon 
  • 1/2  teaspoon 
    black pepper
  • 1  15 1/2 ounce 
    butter beans, rinsed and drained
  • 1   cup 
    frozen sliced okra, thawed
Coat slow cooker bowl with nonstick cooking spray. Place chicken, potatoes and onion in bottom of slow cooker. In a medium bowl, stir together broth, tomatoes, tomato paste, oregano, 1/2 tsp of the salt and 1/4 tsp of the black pepper. Pour over chicken and potatoes.
Cover and cook on HIGH for 6 hours or LOW for 8 hours. One hour before end of cooking time, stir in beans, okra and remaining 1/2 tsp salt and 1/4 tsp pepper.
Shred chicken off bones and serve with vegetables.
Nutrition information
Per Serving: cal. (kcal) 314, Fat, total (g) 9, chol. (mg) 76, sat. fat (g) 3, carb. (g) 34, fiber (g) 6, pro. (g) 28, sodium (mg) 970, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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