Personal Note: Once again, California Kate has found a good one! I wanted to make it the like she did, but I failed to read the instructions and just shoved everything in my slow cooker…oops! So be sure to check her version out, I’m sure it was good too!
Plan of Attack:
1. The day before: cook chicken thighs in slow cooker
2. Chop, toss and slowly cook
Ingredients for 3:
1 chicken thigh, cooked, deboned and shredded or your choice of cooked chicken
1 can (15 oz) black-eyed peas (or navy beans or pinto beans), rinsed and drained
Salt and pepper to taste
½ + 1/3 C chicken broth
1 small onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
2 small carrots or 1 and a stub of a carrot, chopped (I left mine unpeeled, I know, living on the edge)
4 sun-dried tomatoes, not packed in oil
1/8 C dried basil
½ Tbsp thyme
1 Tbsp fresh parsley, minced
Instructions:
- The day before, make the chicken: Place thighs in a cooking sprayed Crockpot. Sprinkle with salt and pepper. Cook for 6-7 hours on low. Remove skin, debone and shred
- Add all other ingredients the desired day of cooking, stir, cover and cook for 7 hours on low. Before serving chop the tomatoes into chunks
- Enjoy!
Maybe with a little No Knead Bread on the side?
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