My aunt made this every Sunday because it fed the whole family for pennies. One bite and you understand why it survived generations

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the lima beans are plump and very tender and the chicken pulls apart easily with a fork.
Slow cooker filled with chicken, beans, and broth before cooking
Slow cooker filled with chicken, beans, and broth before cooking
Once everything is tender, use tongs to lift the chicken pieces out onto a plate or cutting board. Remove and discard the bones, then shred the chicken with two forks into bite-sized pieces.
Return the shredded chicken (and any juices on the plate) back into the slow cooker. Stir well so the chicken and lima beans are evenly combined in the cloudy broth.
Shredded chicken being returned to the slow cooker
Shredded chicken being returned to the slow cooker
Taste and adjust the seasoning with more salt and black pepper if needed. If the mixture seems thicker than you like, stir in a splash of hot water or broth to loosen it slightly.
Serve the chicken and lima beans hot, straight from the slow cooker, with extra black pepper on top if you like. Keep the slow cooker on WARM for up to 2 hours for easy seconds or a relaxed family meal.
Variations & Tips
To keep the spirit of a true Depression-era recipe, the goal is to work with what you already have. You can swap bone-in chicken thighs for drumsticks or a mix of light and dark meat, but stick with bone-in pieces for the richest broth.
If you only have canned lima beans, add them during the last 1–1 1/2 hours of cooking instead of at the beginning, and cut the liquid back to about 4 cups so the broth doesn’t get too thin. For extra flavor without adding more ingredients, brown the chicken in a skillet first to develop some color before adding it to the slow cooker, or toss a whole peeled onion in with the beans if you have one that needs to be used up.
Bowl of chicken and lima beans with bread on the side
Bowl of chicken and lima beans with bread on the side
To stretch the meal even further, stir in 1–2 cups of cooked rice or small pasta at the end, thinning with extra broth or water as needed. For a creamier texture, lightly mash some of the lima beans against the side of the slow cooker before stirring the chicken back in.
Food safety tips: Always start with fully thawed chicken; avoid using frozen chicken directly in the slow cooker because it can stay in the temperature “danger zone” (40°F–140°F) too long. Make sure the chicken reaches an internal temperature of at least 165°F before serving. Cool leftovers within 2 hours, store them in shallow containers in the refrigerator, and eat within 3–4 days, or freeze for up to 3 months. Reheat leftovers until steaming hot all the way through before eating.