1 whole chicken (or 1 1/2-2 lbs thighs/drumsticks)
1 16 oz can stewed tomatoes
1 12 oz can black eyed peas
1/2 tablespoon rosemary
1/2 tablespoon minced garlic (or 1/2 tsp garlic powder)
1/2 tablespoon salt
1 tablespoon pepper

Wash Black Eyed Peas and place into Crockpot with the undrained tomatoes and all spices. Mix well and add chicken pieces.

Place in the Crockpot on High for one hour and turn down to low for 4-5 hours. Done.

When taking the chicken out, be sure to use a large spoon or ladle. The chicken will be very tender and falling off the bone so you can't really use tongs or a fork.

We like to serve this over white or wild rice.

Submitted by: Doug Enfield