Slowcooker Black-Eyed Peas Spiced Pulled Chicken
Mmmmm, such a great Slowcooker meal that is so easy to put together, then set it and forget it until dinnertime. Your kitchen will smell delicious as the day goes along! It’s versatile and budget friendly, as you can serve it different ways to stretch your meal planning and grocery budget. It’s a great dish to make on Game Day – put out various topping options and let everyone build their own wraps. Less work for you, lots of fun and a delicious, nutritious dinner for everyone!
Lots of nutrition in this meal – the black-eyed peas are a good source of fiber, VitA, calcium, folate and manganese. VitA is beneficial for maintaining eye health. The plant-based calcium supports bone health.
Tomatoes are an anti-inflammatory, an antioxidant and support the immune system. Tomatoes are a source of potassium, VitC, VitB and VitE, the latter two support heart health. Tomatoes also contain lutein and zeaxanthin that support eye health and macular degeneration.
Corn in an antioxidant and contains fiber and plant-based protein, manganese, magnesium, phosphorous, zinc and copper.
Chicken breasts – a great alternative to red meat, chicken breasts are a lean protein and a good source of amino acids to build and maintain muscle tissue and to support bone density. Chicken contains Vit12, iron, copper, choline and zinc. The tryptophan in chicken like in turkey) is a mood booster as it helps to increase the serotonin levels in our brain.
As always, when you make this recipe, please post a photo of your Slow Cooker Black-Eyed Peas Spiced Pulled Chicken goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 minutes / Cook Time: Btwn 6 - 9½ hours / Serves: wraps – 8, stew - 4
Ingredients
1 x 540 mL, 19 oz. liquid Black-Eyed Peas, rinsed and drained
1½ Cups Diced Tomatoes
1 Cup Frozen Corn – rinsed and drained
1 Medium Onion - diced
2 Cloves Garlic- minced
2 Tablespoons Hot Peppers – chopped
1½ Cups Veggie Bouillon
2 teaspoon Dried Parsley
1½ teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Ground Cumin
½ teaspoon Chili Flakes
½ teaspoon Ground Coriander
Pinch of Herbed Seasoned Sea Salt
A Few Grinds of Fresh Black Pepper
3 Skinless, Boneless Chicken Breasts
How It’s Made
I like to season my slow cooker with a few sprays of olive oil, or a drizzle of the olive oil in the pot and brush it around the bottom and a little up the sides, then sprinkle garlic powder over the oil.
Turn the Slowcooker on and set your time (low for 9 hours, medium for 7½ hours or high for 5½ hours). Add the black-eyed peas, diced tomatoes, corn, onion, garlic, hot peppers and the veggie bouillon. Give these ingredients a good stir.
Next add the seasonings – dried parsley, garlic powder, onion powder, cumin, chili flakes, ground coriander, a pinch of herbed seasoned sea salt and a few grinds of fresh black pepper. Give the pot a good stir to mix all the seasoning in with the other ingredients in the pot.
Trim visible fat from the chicken breasts, then lay the breasts on top of the bean mixture in the pot. Season the breasts with a pinch of herbed seasoned sea salt and a few grinds of fresh black pepper.
Cook for the length of time you have chosen. I like to slow simmer when using a slow cooker so I used the medium setting on our Slowcooker.
When the Slowcooker has cooked for the length of time you chose, take the lid off and remove the chicken breasts to a cutting board. Replace the cover to keep the heat in the pot.
Shred the chicken breasts or cut them into very thin slices. Return the chicken to the slow cooker and stir the shreds/slices into the bean mixture.
Let the mixture cook another half hour to let the juices and flavours soak into the chicken shreds/slices.
Serve in a wrap with toppings of your choice – lettuce, avocado, hot sauce, mayo, salsa, fresh tomato, grated cheese (if not dairy free)… or as a stew with rice on the side.
Enjoy!
