Crock Pot Chicken And Black-Eyed Peas With Cajun Seasoning

A plate with rice, shredded chicken, black-eyed peas, squash, and two pieces of cornbread. Salt and pepper shakers and a bowl of salt are in the background. The plate is on a wooden table with a white cloth nearby.

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Crock Pot Chicken And Black-Eyed Peas With Cajun Seasoning

Crock Pot juicy Cajun-spiced chicken cooks with black-eyed peas, a can of squash and Vidalia onions, and instant rice that soaks up all that savory broth. It's a budget-friendly, hearty dinner that is just like the kind of Sunday supper my grandparents served on the farm.

Prep Time5

Cook Time6 15

Total Time6 20

Course: Main Dishes

Cuisine: American, Southern

Servings:

Calories: 547kcal

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 is approximate.

Nutrition