Dump chicken broth over lima beans, plus 2 pantry staples, into slow cooker for an old fashioned favorite that I make without even thinking

This slow cooker Amish-style lima bean recipe is the definition of a dump-and-go comfort dish. It’s one of those old-fashioned, no-fuss sides that I honestly make without even thinking—perfect for busy workdays when I still want something cozy simmering away. The method is as simple as it sounds: dried lima beans in the slow cooker, chicken broth poured right over the top, plus two pantry staples for that classic, homey flavor. It tastes like something your grandma might have made, but with the ease of a modern slow cooker.

Serve these slow cooker lima beans as a hearty side with roast chicken, meatloaf, or a simple skillet of sausage. They’re also great spooned over rice or alongside cornbread to soak up the savory broth. For a lighter meal, pair them with a crisp green salad or steamed veggies. Leftovers make an easy packed lunch—just reheat and add a sprinkle of fresh herbs or a splash of hot sauce if you like a little kick.

Servings: 6

1 pound dried large lima beans, rinsed and picked over

Rinse the dried lima beans under cool running water and pick out any broken beans or debris. No need to soak them first for this recipe.

Place the rinsed lima beans into the bottom of a 4- to 6-quart slow cooker, spreading them into an even layer.

Sprinkle the kosher salt and garlic powder evenly over the top of the beans.

Slowly pour the chicken broth over the lima beans in the slow cooker, making sure all of the beans are moistened and mostly submerged. This is your simple dump-and-go base.

Give everything a gentle stir so the seasonings are distributed and the beans are covered with broth. If a few beans are poking out, that’s fine; they’ll settle as they cook.

Cover the slow cooker with the lid and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours, until the lima beans are very tender and creamy inside. Avoid lifting the lid too often, as this can extend the cooking time.

Once the beans are tender, taste and adjust the seasoning with a bit more salt if needed. If you’d like a thicker, creamier texture, lightly mash some of the beans against the side of the slow cooker with a spoon and stir them back in.

Turn the slow cooker to WARM and let the beans sit for 10 to 15 minutes to thicken slightly before serving. Serve hot, with some of the savory broth spooned over the top.

For a smokier flavor, stir in 1/2 teaspoon smoked paprika with the salt and garlic powder, or add a small piece of cooked bacon or ham at the beginning (this will add salt, so reduce the added salt slightly and adjust at the end). If you prefer a vegetarian version, simply swap the chicken broth for vegetable broth and keep the rest of the recipe the same. For extra richness, stir in 1 to 2 tablespoons of butter at the end of cooking. You can also add a small diced onion or 1/2 teaspoon onion powder with the seasonings if you have it on hand, though that technically adds another ingredient. Food safety tips: Always start with fresh, unexpired dried beans and rinse them well to remove dust or debris. Use low-sodium broth so you can control the final salt level. Make sure the beans cook until fully tender to ensure they’re easy to digest; undercooked beans can be hard on the stomach. Once cooked, cool leftovers within 2 hours, store them in an airtight container in the refrigerator for up to 4 days, and reheat until steaming hot before serving. For longer storage, freeze in portioned containers for up to 3 months, thawing overnight in the fridge before reheating.