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
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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/

9 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!!!

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