1 bag dry black eye peas
6 or 7 frozen chicken tenderloins
1 large can Ro-Tel
1 vidalia onion, roughly chopped
Handful of sliced carrots
Salt, garlic to taste
6 or 7 frozen chicken tenderloins
1 large can Ro-Tel
1 vidalia onion, roughly chopped
Handful of sliced carrots
Salt, garlic to taste
Soak the peas overnight.
Spray inside of slow cooker with cooking spray. Put frozen chicken in the bottom. Dump in beans, Ro-Tel, carrots and chopped onion. Add just enough water to float the onions. Couple shakes of salt and ground garlic. Set on low 8-9 hours.
Spray inside of slow cooker with cooking spray. Put frozen chicken in the bottom. Dump in beans, Ro-Tel, carrots and chopped onion. Add just enough water to float the onions. Couple shakes of salt and ground garlic. Set on low 8-9 hours.
Remove chicken to a plate and shred. Before putting it back in, ladle out some of the beans into a blender and puree, then return beans and the chicken to the pot. Stir.
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