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

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.
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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.
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