The Best and Easiest Slow Cooker Split Pea Soup

Finished split pea soup

The holidays — that time of year when we enjoy a bone-in ham — are always followed up in my home by my super-easy, fantastically tasty split pea soup.


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Only a few years ago did I even think of and consider hanging on to the ham bone to make split pea soup. It wasn’t on my repertoire of meals until fairly recently. But now I can’t imagine letting that ham bone go to waste! Nothing beats a bowl of warm, hearty split pea soup, especially in winter (but I love making it in the spring as well).

Split Pea Soup Pin

I do mine in a slow cooker, which makes it all the easier to make. It’s really a simple matter of chopping, assembling, and combining. Eight years later, you’ll have a wonderful meal for your family. Combine it with some croutons or crusty bread, and you’re all set!

The ingredients — essentially soup veggies, broth, and split peas, plus the left over ham and bone — certainly don’t break the bank either.

Without further ado, here’s the recipe! Let me know online my Get It Down Pat Facebook page if you made it and if so, how it came out and if you like it!

Southern Fried Chicken

Get It Down Pat‘s Southern Fried Chicken Sandwich

It tastes just like the South!
Prep Time 15 minutes
Cook Time 40 minutes
Also, at least 2 hours for marinating in fridge. 2 hours
Total Time 2 hours 55 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • 1 Plastic food storage bag — gallon-size bag
  • 1 Frying pan — Deep enough to fry one side of the chicken (about ¾ of an inch deep). A cast iron pan works great!
  • 1 Food thermometers (candy and meat) — To ensure proper temperature of the hot oil and the cooked chicken.
  • 2 Shallow bowls or plates — To dip and coat chicken

Ingredients
  

For the chicken

  • 4 Chicken thighs — boneless, skinless
  • 2 cups Buttermilk
  • 2 tbsp Hot sauce — Frank‘s Red Hot Sauce or Hot Louisiana are good choices.
  • 2 tsp Salt — kosher, divided
  • 2 cups Flour   — all-purpose
  • 1 tsp  Black pepper
  • Enough vegetable oil for frying — You can use can use any vegetable oil with a high smoke point (400℉ or higher), such as corn oil, canola oil, peanut oil, olive oil, or avocado oil.

For the sandwich

  • ¼ cup Mayonnaise
  • 4 slices Cheese — I used American, but use slices of whichever cheese you love the most!
  • 4 leaves Lettuce — iceberg; You can also use shredded iceberg lettuce.
  • 4 Buns — For this sandwich, try to get premium buns, rather than just plain ol' hamburger buns. Make it special! Brioche, kaiser, or pretzel buns are good options.
  • Dill pickle chips — As many as you'd like.

Instructions
 

  • Place the chicken, buttermilk, hot sauce, and 1 teaspoon of the salt in a large food storage bag (such as ziplock). Seal and refrigerate for at least 2 hours (up to overnight). 
  • Add oil to a depth of ¾ inch in a large cast-iron skillet. Heat on medium setting until a thermometer registers 350°F.
  • While the oil heats, stir together flour, pepper, and remaining teaspoon of salt in a large shallow bowl.
  • Remove chicken from buttermilk mixture, letting excess drip off. Place chicken in flour mixture, turning to coat.
  • Working in 2 batches, fry chicken in hot oil, turning occasionally, until golden brown and a meat thermometer inserted in thickest portion of chicken registers at least 165°F, 4 to 5 minutes per side. Transfer to a plate lined with paper towels to drain.
  • Build the sandwiches, using mayo, lettuce, cheese, and dill pickles with a fried chicken thigh on a premium bun.

Notes

While my recipe calls for specific condiments, you can use whatever floats your boat! Ketchup, mustard, flavored mayo, horseradish, relish, salsa… Even Miracle Whip (but don’t let any Southerners know)! And if you aren’t a fan of dark meat, you certainly can make this sandwich with chicken breasts instead of thighs. Get creative with your add-ons and flavors to make this delicious fried chicken sandwich your own.
Keyword Southern fried chicken