The following recipe is brought to you courtesy of a co-worker, Nancy. She mentioned this very easy recipe the other day, and when she got to the part about not sauteing the leeks nor pre-soaking the beans I was practically jumping up and down with glee. So after a
The amount of black-eyed peas was not mentioned in the recipe, so I guesstimated at 2 cups.
Lemon Garlic Slow Cooker Chicken
2 cups diced leeks
2 cups dried black-eyed peas, rinsed and checked for debris
12 cloves of garlic, peeled and smashed using the side of a large knife
2 lbs. boneless, skinless chicken thighs
1 cup dry white wine
2 cups chicken broth (low-sodium preferred)
1 whole lemon, thinly sliced
1 teaspoon kosher salt (1/2 tsp. if not using low-sodium broth)
1/4 teaspoon pepper
Place diced leeks into a 4-quart slow-cooker. Cover leeks with black-eyed peas. Spread garlic cloves on top of peas.
Arrange chicken thighs on top of garlic and peas, overlapping as necessary.
Pour in wine and broth. Season with salt and pepper.
Cover and cook on low for 5-6 hours or until peas are tender.
Serve hot, preferably on gorgeous china.