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slow cooker black eyed peas

Slow Cooker Black Eyed Peas (Smoky & Savory)

The ultimate set-it-and-forget-it recipe for smoky, savory, and deeply satisfying black eyed peas, perfect for Hoppin' John or a comforting meal. The long, low simmer ensures tender, flavorful beans with minimal effort.
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Prep Time 15 minutes
Cook Time 7 hours
Optional Soak Time 1 hour
Total Time 7 hours 15 minutes
Servings: 8 people
Course: Main Course, Side Dish, Soup/Stew
Cuisine: American, Southern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried black-eyed peas sorted and rinsed (soaking is optional but recommended)
  • 6 cups chicken broth or vegetable broth low sodium is preferred
  • 1 large white or yellow onion chopped into small dice
  • 1 green bell pepper diced
  • 3 cloves garlic minced or pressed
  • 1 smoked ham hock, leftover ham bone, or 4 strips of thick-cut bacon, chopped omit for vegetarian version
Seasonings
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • Salt to taste (add this at the end of cooking)

Equipment

  • Slow Cooker (Crockpot)
  • Colander

Method
 

  1. Rinse the dried black-eyed peas thoroughly in a colander under cold water, picking out any stones or shriveled beans, then drain well. (Optional: Soak the peas overnight for best texture).
    1 pound dried black-eyed peas
  2. Add the rinsed peas, diced onion, green bell pepper, minced garlic, thyme, smoked paprika, pepper, and the ham hock (or bacon/meat substitute) directly into the slow cooker basin.
    1 pound dried black-eyed peas, 1 large white or yellow onion, 1 green bell pepper, 3 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1 smoked ham hock, leftover ham bone, or 4 strips of thick-cut bacon, chopped
  3. Pour the chicken or vegetable broth over the ingredients, ensuring the beans are fully submerged by at least an inch of liquid. Add the bay leaf.
    6 cups chicken broth or vegetable broth, 1 bay leaf
  4. Cover the pot with the lid and cook on **Low for 7 to 8 hours** or on **High for 4 to 5 hours**, until the peas are tender but not mushy.
  5. Remove the bay leaf and the ham hock. If using a hock, shred the meat off the bone and return it to the pot.
    1 bay leaf, 1 smoked ham hock, leftover ham bone, or 4 strips of thick-cut bacon, chopped
  6. Season with salt to taste (this is crucial for tenderness) before serving hot. For a creamier consistency, mash about 1 cup of the cooked peas against the side of the pot to release starch and thicken the liquid.
    Salt

Notes

Salt Rule: Always add salt only at the end of cooking, after the peas are tender, as adding it early can toughen the bean skins. **Soaking:** An overnight soak is recommended for best texture, especially with older beans. **Thickness:** Mash a portion of the peas at the end for a naturally thicker, more stew-like consistency. **Flavor Boost:** A splash of vinegar or hot sauce added just before serving brightens the final flavor.