2 smoked pork hocks (about 1 1/4 lb)
1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon dried chopped onion
2 cans (15.8 oz each) black-eyed peas, drained, rinsed
1/2 lb smoked sausage, cut in half lengthwise, then cut crosswise into 1-inch pieces
1/2 cup uncooked instant rice
Directions
Spray 3 1/2- to 4-quart slow cooker with cooking spray.
Place pork hocks in cooker. Add 1 cup of the broth (refrigerate remaining broth). Top pork with onion, peas and sausage.
Cover; cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting 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; cook 10 minutes or until rice is tender.
1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon dried chopped onion
2 cans (15.8 oz each) black-eyed peas, drained, rinsed
1/2 lb smoked sausage, cut in half lengthwise, then cut crosswise into 1-inch pieces
1/2 cup uncooked instant rice
Directions
Spray 3 1/2- to 4-quart slow cooker with cooking spray.
Place pork hocks in cooker. Add 1 cup of the broth (refrigerate remaining broth). Top pork with onion, peas and sausage.
Cover; cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting 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; cook 10 minutes or until rice is tender.