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

This slow cooker 4-ingredient depression era chicken and lima beans is the kind of meal my great-aunt would have called “Sunday insurance” – you knew everyone would be fed, no matter how tight the week had been. It’s based on the kind of thrifty, filling pot she made back in the Depression: simple ingredients, no fancy steps, and somehow it still feels like comfort in a bowl. I love it on busy weeks because it uses pantry basics, cooks while I’m at work, and stretches a couple of chicken thighs into a full family dinner for just a few dollars.

Serve this right out of the slow cooker with crusty bread, cornbread, or buttered toast to soak up the cloudy, peppery broth. A simple side salad or sliced cucumbers with vinegar keeps it feeling light, and if you want to bulk it up even more, spoon the chicken and lima beans over white rice or mashed potatoes. Leftovers are great the next day with a splash of extra broth or water to loosen, and they pack really well in a thermos for lunch.

Servings: 6

2 pounds bone-in, skinless chicken thighs (about 4–6 thighs)

Rinse the dried lima beans under cool running water and pick out any broken beans or debris. No need to soak if you are cooking on LOW for at least 8 hours.

Place the lima beans in the bottom of a large slow cooker (5–7 quarts works well), spreading them into an even layer.

Lay the chicken thighs on top of the beans in a single layer. If they overlap a bit, that’s fine, but try to keep them mostly in one layer so they cook evenly and shred easily.

Pour the chicken broth (or water plus bouillon) over the chicken and beans. The liquid should just cover everything; if it doesn’t, add a little extra water until it does.

Sprinkle the salt and black pepper evenly over the top. Don’t be shy with the pepper here—that classic speckled, peppery broth is part of why this tastes like it’s been passed down for 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.

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.

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.

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. 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.