Slow Cook Turkey Black Eyed Pea Supper
Warm up your kitchen with the hearty and wholesome flavors of the Slow Cook Turkey Black-Eyed Pea Supper—a comforting one-pot meal that’s perfect for busy days and casual gatherings alike. This recipe combines tender, slow-cooked turkey thighs and creamy black-eyed peas with a colorful medley of diced carrots, celery, and onions, all infused with the smoky depth of paprika, savory thyme, and a hint of cayenne pepper for optional heat. Simmered in a rich, low-sodium chicken broth with vibrant tomatoes, this dish is a showcase of bold yet balanced flavors. With minimal prep and the magic of the slow cooker, this satisfying supper is as easy as it is nutritious, delivering protein-packed goodness ideal for cozy evenings. Top it off with fresh parsley for a pop of brightness and serve it steaming hot—the perfect finishing touch to a warm, soul-soothing meal.
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Recipe Information
Ingredients
- 1.5 pounds Boneless turkey thighs, trimmed
- 1 cup Black-eyed peas, dried
- 1 large Yellow onion, diced
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 4 cups Chicken or turkey broth, low-sodium
- 1 can (14.5 ounces) Canned diced tomatoes, drained
- 1 teaspoon Smoked paprika
- 1 teaspoon Thyme, dried
- 1 Bay leaf
- 0.25 teaspoons Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the black-eyed peas under cold water and set aside. No soaking is required for this recipe.
Heat olive oil in a large skillet over medium heat. Season the turkey thighs with a small amount of salt and pepper, then sear them in the skillet for 2-3 minutes per side until lightly browned. Remove the turkey thighs and set aside.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently, until fragrant.
Transfer the sautéed vegetables to the slow cooker. Add the rinsed black-eyed peas, seared turkey thighs, and the remaining ingredients (chicken broth, diced tomatoes, smoked paprika, thyme, bay leaf, cayenne pepper if using, remaining salt, and black pepper). Stir to combine.
Cover the slow cooker and cook on low for 6-7 hours or until the black-eyed peas are tender and the turkey easily shreds with a fork. Stir occasionally if possible.
Once done, remove the turkey thighs from the slow cooker and shred the meat using two forks. Discard any bones (if present) and return the shredded turkey to the slow cooker. Stir to incorporate.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the turkey and black-eyed pea mixture in bowls, garnished with chopped fresh parsley if desired. Best enjoyed warm.
Nutrition Facts
Calories |
2020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 4380 mg | 190% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 39.9 g | ||
| Protein | 209.4 g | 419% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5919 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
