Ingredients
4-1/2 cups chicken stock1 pound boneless skinless chicken thighs, cut into 1-inch pieces1 can (15-1/2 ounces) black-eyed peas, rinsed and drained1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained14 ounces smoked kielbasa, sliced2 fully cooked andouille sausage links, chopped3 celery ribs, chopped2 poblano peppers, seeded and chopped1 medium onion, chopped4 garlic cloves, minced1 tablespoon dried oregano2 teaspoons dried parsley flakes2 teaspoons dried thyme2 teaspoons Worcestershire sauce1 teaspoon salt1 teaspoon pepper1/4 teaspoon cayenne pepper2 cups uncooked converted rice
Preparation
In a 5-qt. slow cooker, combine all ingredients except rice. Cover and cook on low for 5-6 hours or until chicken is tender.
Stir in rice. Cook on high 30 minutes longer or until rice is tender.
