Crock Pot Chicken And Black-Eyed Peas With Cajun Seasoning
This Cajun crock pot chicken with black-eyed peas and rice is a slow cooker dinner made with boneless chicken thighs, chicken broth, Cajun seasoning, canned black-eyed peas, squash, onions, and instant rice. It’s a dump-and-go Crock Pot meal that can be prepped in five minutes. I make this when I’ve got two hungry college kids circling the kitchen, and I need something warm and substantial without a lot of hands-on time. I like to serve it with cornbread or buttered rolls, plus something crisp on the side like a simple green salad.
I’ve made this one enough times to learn one thing the hard way: the instant rice has to be covered with liquid, or it’ll stay crunchy around the edges. The first time I made it, I got in a hurry and didn’t push the rice down into the broth, so I ended up fishing out little dry patches of rice at the end. Now I stir well, press the rice under the liquid, and it comes out tender every time.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 6.25 hours | 5-6 | Beginner + |
How To Make Cajun Crock Pot Chicken With Black-Eyed Peas And Rice
This is one of those recipes where the slow cooker does the heavy lifting, and you finish it off with some rice a quick stir at the end.
Add the chicken thighs, chicken broth, and Cajun seasoning to the slow cooker. I like to lay the thighs in an even layer so they cook evenly, but you don’t have to be fussy about it. Once it cooks for a few hours, it’ll relax and settle into the broth anyway.
Cover and cook on low for 5.5 hours on the low temperature setting. Using low heat matters because when chicken thighs are in the slow cooker, they stay juicy, and that slow, steady cooking gives you tender chicken that shreds easily without drying out.
Shred the chicken in the slow cooker with two forks, or leave the thighs whole. If you’ve got picky eaters, leaving the thighs whole can feel more like a “regular” chicken dinner. If you shred it, it mixes into the peas and rice more evenly, and every bite gets some of that seasoned broth.
Stir in the drained black-eyed peas, drained squash and Vidalia onions, and instant rice. Make sure the rice is covered with liquid (or it won’t cook).
This is the make-or-break step. Instant rice cooks fast, but it still has to be sitting in hot liquid. After you stir, take your spoon and gently push the rice down so it’s submerged.
Cover and cook on low for another 30-45 minutes, stirring once or twice, until the rice is tender. I start checking around 30 minutes. Some slow cookers run hotter than others, and instant rice can go from “just right” to “too soft” quicker than you’d think.
Tips I’ve Learned From Making This Again And Again
These are the little things that keep it from being bland, watery, or crunchy.
Keep The Rice Covered With Liquid
After you add the instant rice, stir well and press it under the broth. If rice sits up on top, it will stay firm, and you’ll end up with a mix of tender and crunchy.
Don’t Add The Rice At The Beginning
Instant rice is not made for long cooking. If you put it in for the full 5.5 hours, it’ll turn to mush and thicken everything too much.
Want More Broth? Add It At The End
This turns out thick and hearty, more like a bowl meal than a soup. If you want it looser, stir in a splash more chicken broth after the rice cooks.
How Spicy Is It, Really?
A quick note on the Cajun seasoning because some brands vary a lot. Some are mild, some are salty, and some are spicy. If your seasoning blend is salt-heavy, don’t add any salt until after you taste it when it’s done cooking.
With 1 1/2 tablespoons of Cajun seasoning, it has a little heat and a lot of flavor. It’s not a five-alarm situation, but you will notice it, especially if your seasoning blend is on the spicy side.
If you’re cooking for kids or people who don’t love heat, you can still make it, just choose a milder Cajun seasoning and skip any extra black pepper until you taste it at the end.
How To Store Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 to 4 days. This dinner reheats nicely. One thing to know: the rice will continue to absorb liquid as it sits, so leftovers will be thicker the next day.
How To Reheat It Without Drying It Out
I reheat a bowl in the microwave, but I always add a small splash of chicken broth first and stir halfway through. If you’re reheating a larger amount on the stovetop, warm it over medium-low heat and stir often. Add a little more broth as needed to loosen it back up.
Crock Pot Chicken And Black-Eyed Peas With Cajun Seasoning
Ingredients
- 2 pounds boneless chicken thighs
- 2 (15.8) ounce cans black-eyed peas drained
- 14.5 ounce can squash and Vidalia onions drained
- 2 cups chicken broth
- 2 cups instant rice
- 1 ½ tablespoons Cajun seasoning
- Salt and pepper to taste optional
Instructions
- Add the chicken thighs, chicken broth, and Cajun seasoning to the slow cooker. Cover and cook on low for 5.5 hours.
- Shred the chicken in the slow cooker with two forks, or leave the thighs whole.
- Stir in the drained black-eyed peas, drained squash and Vidalia onions, and the instant rice. Make sure the rice is covered with liquid (or it won’t cook).
- Cover and cook on low for another 30-45 minutes, stirring once or twice during that time, until the rice is tender.
Video
Notes
Nutrition
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