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Hoppin' John

Source of Recipe

by Laurel, from Betty Crocker's Slow Cooker Meals


List of Ingredients

2 smoked pork hocks (about 1-1/4 pounds)
1 can (14 ounces) reduced-sodium chicken broth
1 tablespoon instant chopped onion
2 cans (15.8 ounces each) black-eyed peas, rinsed & drained
1/2 pound smoked sausage, cut lengthwise in half, then cut crosswise into 1" pieces
1/2 cup uncooked instant rice


Recipe

Place pork hocks in 3-1/2 to 4-quart slow cooker. Add 1 cup of the broth (refrigerate remaining broth). Top pork with onion, peas and sausage.

Cover and cook on low heat setting 8 to 10 hours.

Remove pork from cooker; place on cuttiing board. Pull meat from bones, using 2 forks; discard bones, skin and fat. Return pork to cooker. Add remaining broth and the rice. Increase heat setting to high. Cover and cook 10 minutes or until rice is tender.

(4 servings)