Slow Cooker
Chicken and Black-Eyed Pea Stew
Honey Cornbread
Ingredients
- 1 lb boneless, skinless chicken breast, cut into ½-inch pieces
- ½ (10-oz) pkg frozen seasoning blend
- 2 (15.5-oz) cans black-eyed peas, rinsed and drained
- ½ (14.5-oz) can fire-roasted diced tomatoes, drained
- 2 cups low-sodium chicken broth
- 1 bay leaf
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp hot sauce
Instructions
- Combine all ingredients except hot sauce in a 3- to 4-quart slow cooker .
- Cover, and cook on LOW 8 to 10 hours or until chicken is very tender.
- Remove and discard bay leaf; stir in hot sauce.
Side Dish Ingredients
- 1 (15-oz) pkg honey cornbread mix
- 2 Tbsp butter, softened
- 1 Tbsp honey
Side Dish Instructions
- Prepare cornbread mix according to package directions. Reserve half for another meal.
- Stir together softened butter and honey; serve with remaining cornbread.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
486
|
352
|
838
|
| Fat (g) | 8 | 12 | 20 |
| Sat. Fat (g) | 1 | 5 | 6 |
| Protein (g) | 53 | 4 | 57 |
| Carb (g) | 54 | 60 | 114 |
| Fiber (g) | 8 | 2 | 10 |
| Sodium (mg) | 1014 | 547 | 1561 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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