Slow-Cooker Black-Eyed Peas

• 1 lb. black-eyed peas, rinsed
• 4 carrots, peeled, chopped
• 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 4 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
• 1 can (10 oz.) reduced-sodium diced tomatoes and green chiles, undrained
• 1 cup water
• 1 pkg. (7 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham
• 1-1/2 tsp. ground cumin
• 1 bunch mustard greens, chopped
• 6 cups hot cooked long-grain white rice

1. Place peas in large saucepan.
2. Add enough water to cover by 3 inches.
3. Bring to boil; simmer on medium-low heat 2 min.
4. Remove from heat.
5. Let stand, covered, 1 hour.
6. Cook and stir carrots, onions and bacon in skillet on medium heat 8 min.
7. or until onions are crisp-tender.
8. Meanwhile, bring broth, tomatoes and water to boil in saucepan.
9. Drain peas; place in slow cooker.
10. Add cooked vegetables, broth mixture, ham and cumin; stir.
11. Cover with lid; cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).
12. Stir in greens.
13. Cook, covered, 30 min.
14. or just until greens are tender.
15. Serve with rice.

blackeyed peas, carrots, onion, bacon, chicken broth, tomatoes, water, ham, ground cumin, mustard greens, hot cooked

Taken from www.kraftrecipes.com/recipes/slow-cooker-black-eyed-peas-128130.aspx (may not work)