Slow Cooker New Hoppin' John

 

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

• 1 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.
• 2 Cover; cook on Low heat setting 8 to 10 hours.
• 3 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.