It’s been two weeks of emotions all over the map to say the least. First and most importantly, let me share my Valentine present from my Sir Streusel. This was my happy point in the past two weeks. He had texted me the sweetest text earlier in the day and you can see my sweet response right back to my Valentine.
Are we the sweetest?! Well, let me share with you the diamonds I received.
And just like that love was blooming in our home!
Hey, do I have a romantic guy or what?! I love how we tease each other. If we do nothing else, we laugh…we laugh a lot. We don’t take ourselves too seriously. Life is too short. I loved my Valentine gift. I showed it off with pride. He knew exactly how much I would love lying in bed, eating my Pecan Log and watching any of the Housewives’s on Bravo. I can’t wait until next Valentine’s day.
It was slow cooker kind of day. I had much going on that didn’t allow me to be in the kitchen doing a lot of meal prep. I got this recipe from Taste of the South Magazine. If you have never seen or looked through this magazine, run to your nearest bookstore and purchase one. It is a beautiful magazine of the south that includes some of the most amazing food.
The original recipe did not have chicken. Since this was our dinner, I threw some in the pot. To start, in a medium skillet, heat canola oil. Add onion, carrot, celery and garlic. Cook, stirring until tender and slightly browned.
. Transfer veggie mixture to slow cooker.
Add black eyed peas, fire roasted tomatoes, thyme, bay leaves, salt and pepper to veggie mixture.
Add cooked chicken to mixture. (can use rotisserie….WINNING!)
Add chicken broth and you are good to go!
Cook on high for 4 hours or low for 7 hours. Discard bay leaves and thymes. Add apple cider vinegar and stir to combine throughout.
Dinner is served!
This was undoubtedly one of the best stews I have ever prepared.
This took maybe 15 – 20 minutes, from start to turning on the slow cooker. It took maybe 3 minutes to eat a bowl. It took maybe 2 minutes to walk back to the stove and refill bowls. It took 2 minutes to eat second bowl. It then took 5 minutes to sit, relax and enjoy what was created in that dang crock pot!
Please tell me this will appear on your table! When, not if, send me a picture of your stew. Edna, my beloved oven, and I love seeing your creations!
Jody and Edna
- 3 tablespoons canola oil
- Chopped onion
- ¾ cup chopped carrot
- ¾ cup chopped celery
- 1 tablespoon minced garlic
- 4 cups shredded chicken
- 4 (15 oz.) cans black-eyed peas, drained and rinsed
- 1 (14.5 oz.) can fire-roasted tomatoes, drained
- 4 cups chicken broth
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon ground red pepper
- 2 tablespoons apple cider vinegar
- In a medium skillet, heat canola oil.
- Add onion, carrot, celery and garlic. Cook, stirring until tender and slightly browned.
- In a slow cooker, combine onion mixture, chicken, peas, tomato, broth, thyme, bay leaves, paprika, salt, and pepper.
- Cover and cook on high for 4 hours or on low for 7 hours.
- Discard thyme and bay leaves.
- Stir in vinegar.