Slow-Cooker Black-Eyed Peas

Ingredients

• 4 slices oscar mayer bacon chopped
• 1 lb black-eyed peas rinsed
• 10 oz canned tomatoes diced green undrained reduced-sodium canned
• 4  carrots peeled chopped
• 6 cups rice long-grain white hot cooked
• 28 oz chicken broth fat-free reduced-sodium canned
• 1.5 tsp ground cumin 
• 7 oz oscar mayer carving board slow ham cooked
• 1 bunch mustard greens chopped
• 1 large onion chopped
• 1 cup water 

Equipment

• frying pan
• sauce pan
• slow cooker

Directions

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