Chicken and Black-Eyed Pea Stew

• Gluten free

• Meat

  • 4 cups Chicken, cooked

• Produce

  • 2 Bay leaves
  • 4 (15.5-ounce cans Black-eyed peas
  • 1/2 cup Carrot
  • 1/2 cup Celery
  • 2 cloves Garlic
  • 4 sprigs Thyme, fresh
  • 1 (14.5-ounce can Tomatoes, fire-roasted
  • 1 1/2 cups Yellow onion

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Kosher salt
  • 2 tsp Paprika, smoked
  • 1/4 tsp Red pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Canola oil

Found on tasteofthesouthmagazine.com

Description

Ingredients

• 1 tablespoon canola oil
• 1½ cups chopped yellow onion
• ½ cup chopped carrot
• ½ cup chopped celery
• 2 cloves garlic, minced
• 4 cups shredded cooked chicken
• 4 (15.5-ounce) cans black-eyed peas, drained and rinsed
• 1 (14.5-ounce) can fire-roasted tomatoes, drained
• 4 cups chicken broth
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper
• 2 tablespoons apple cider vinegar
• Garnish: chopped green onion, chopped fresh thyme, ground black pepper

Directions

• 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. In a 5-quart slow cooker, combine onion mixture, chicken, peas, tomato, broth, thyme, bay leaves, paprika, salt, and peppers. 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.