Pot O’ Gold Pea Stew

Ingredients

• 1 bag Dried Yellow Split Peas (16 Ounce Bag)
• 2 Tablespoons Olive Oil
• 1 cup Diced Chicken
• 1 teaspoon Lemon Pepper Seasoning
• 1 teaspoon Parsley
• 4 whole Potatoes, Diced
• 1 can (15 Oz. Size) Corn
• 2 cans (14 Oz. Size) Chicken Broth
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 Tablespoons Butter

Preparation Instructions

I bought a bag of yellow split peas at the grocery because it was on sale . . . and because I didn’t know there was such a thing as yellow split peas. I let the peas soak in my cast iron Dutch oven for about 12 hours. I love cast iron by the way!

Dice up the chicken and toss it into a Ziploc bag. Add the lemon pepper seasoning and parsley, a couple teaspoons each. I didn’t really measure . . . I’m rebellious like that. Heat a couple tablespoons of olive oil in a skillet, add the chicken and brown.

Toss the soaked peas, potatoes, corn and chicken into the crock pot and cover with chicken broth. Set the crock pot at low for 8-10 hours. (I set it on high for a couple hours with the intention of setting it on low before I left the house. I forgot and it ended up on high for about 5 hours. It turned out really well. The peas had cooked down to a nice thick consistency.

Before serving add a couple tablespoons of butter, salt and pepper to taste.