Black-Eyed Pea Bratwurst Stew

2 pounds bratwurst sausages, cut into thirds

2 (15 ounce) cans black-eyed peas, rinsed and drained

2 (9 ounce) packages frozen cut green beans, thawed

2 cups cubed potatoes

1 cup chopped onion

2 cloves garlic, minced

1 (32 fluid ounce) container chicken stock

2 tablespoons hot Buffalo wing sauce (such as Frank s® REDHOT Buffalo Wing Sauce), or to taste

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

½ teaspoon ground thyme

salt and ground black pepper to taste

¼ cup all-purpose flour

1 cup water

Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.

Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.

For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes.