Slow Cooker Sausage, Greens, and Black-eyed Peas

Makes 10 servings; 1 1/2 cups each serving

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  • 1 pound greens, fresh(collard, mustard or turnip greens) 
  • 2 15–15.5 ounce cans low-sodium black-eyed peas 
  • 12–16 ounces frozen vegetable mix (recommend onions, bell peppers, and celery) 
  • 12–13 ounces smoked turkey sausage 
  • 1 10 ounce can low-sodium diced tomatoes with green chiles 
  • 1 Tablespoon HappyHealthy All-Purpose Seasoning 
  • 4 cups low-sodium chicken broth 


  1. Wash your hands well with soap and warm water for at least 20 seconds. 
  2. If not pre-washed and pre-cut, wash greens - Cut or tear the hard stems off the collard greens. Fill a large bowl with cold water. Put the cut greens into the water. Swish the greens around with your hands to wash off any dirt. If greens are still dirty, repeat this step. 
  3. Lift the greens out of the water. Let the greens dry in a colander or on paper towels. Dry them as well as you can. 
  4. Make a stack of three or four greens. Stack the leaves on top of each other. Roll each stack into a tube and use a sharp knife to cut the tubes into thin strips about 1 inch wide. Cut greens in half for smaller pieces. 
  5. Drain and rinse peas. 
  6. Add greens and frozen vegetable mix to slow cooker and top with black-eyed peas. 
  7. Cut sausage link into quarter pieces (cut round into 4 quarters) about ½-inch thick and add to slow cooker. 
  8. Add diced tomatoes with green chiles and HappyHealthy all-purpose seasoning. 
  9. Pour chicken broth over mixture and mix well. Cover and cook on low for 7 to 8 hours. Stir well before serving. 
  10. Refrigerate leftovers within 2 hours. 

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.