Chicken and Black-Eyed Pea Stew

Slow Cooker Black Eyed Pea Soup

This Chicken and Black-Eyed Pea Stew is the perfect hearty dinner on a chilly night. 

Chicken and Black-Eyed Pea Stew
Makes about 12 cups
Write a review
Print
Ingredients
  1. 1 tablespoon canola oil
  2. 1½ cups chopped yellow onion
  3. ½ cup chopped carrot
  4. ½ cup chopped celery
  5. 2 cloves garlic, minced
  6. 4 cups shredded cooked chicken
  7. 4 (15.5-ounce) cans black-eyed peas, drained and rinsed
  8. 1 (14.5-ounce) can fire-roasted tomatoes, drained
  9. 4 cups chicken broth
  10. 4 sprigs fresh thyme
  11. 2 bay leaves
  12. 2 teaspoons smoked paprika
  13. 1 teaspoon kosher salt
  14. ½ teaspoon ground black pepper
  15. ¼ teaspoon crushed red pepper
  16. 2 tablespoons apple cider vinegar
  17. Garnish: chopped green onion, chopped fresh thyme, ground black pepper
Instructions
  1. In a medium skillet, heat oil over medium- high heat. Add onion, carrot, and celery; cook, stirring occasionally, until lightly browned, about 3 minutes. Add garlic; cook 1 minute more.
  2. In a 5-quart slow cooker, combine onion mixture, chicken, peas, tomato, broth, thyme, bay leaves, paprika, salt, and peppers.
  3. Cover and cook on high 4 hours or until vegetables are tender, or on low 7 hours. Discard thyme and bay leaves. Stir in vinegar. Garnish servings with green onion, thyme, and pepper, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/

12 COMMENTS

    • This stew (soup) was delicious!!! Everyone that tried it loved it. Excellent recipe!! I served with cornbread, some wanted their cornbread with the stew on top and this was delicious also!

  1. I made this on 12/8/2017. It has a odd flavor. IF I make it again (and that’s a huge IF) I’ll leave out the Apple cider vinegar and see if that makes it better. 🙁

    • Hi Kathi, Unfortunately we have not tested this stew on a stove top, so we can’t give an exact cooking time. If we’re able to retest this recipe in the future, we’ll let you know!

  2. Omg this soup was sooo – sooo good. We made it with a rotisserie chicken and leftover New Year’s Day black eyed peas that were cooked with a bit of pork. Made it on the stove. Brought it to a boil for 10 minutes then let it simmer for 50. I saw some comments about the ACV. I thought it gave the soup that extra little twang that put it over the top delish!!

  3. I made this minus the chicken and tomatoes, vinegar. Delicious!!! I have never had better black eyed peas. I did use dried black eyed peas, overnight soak, and then added a small package of country ham in the cooking broth. Cooked for two hours stove top. Yummy!!!

  4. Delicious! We made this on New Years Day. Used a rotisserie chicken which provided all 4 cups of shredded cooked chicken. Substitutes: dried thyme leaves for fresh sprigs (since thyme was sold out at grocery store) and champagne vinegar for apple cider vinegar (since I picked up some strange detox drink at grocery store by accident). Served with Taste of the South’s Traditional Cornbread.

  5. Just cooked this using home grown Blauwshokker peas rather than black eyed peas, added some home grown Crown Prince squash as well and it’s delicious. Might serve it with some mashed spuds and cabbage tonight. Thanks from the UK.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.