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southern crockpot black eyed peas

Southern Crockpot Black Eyed Peas

A comforting, soulful, and traditional dish made effortlessly in the slow cooker. It captures the smoky, rich taste of Southern black-eyed peas with minimal hands-on time, perfect for weeknights or festive gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish, Side Dish, Stew
Cuisine: American, Soul Food, Southern
Ingredients Equipment Method Notes

Ingredients
  

The Core Ingredients
  • 1 pound dried black-eyed peas Rinsed and sorted.
  • 6 cups chicken or vegetable broth
  • 1/2 pound smoked ham hock, smoked turkey leg, or 4 slices bacon, chopped for flavor
Aromatics and Seasoning
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 1 green bell pepper chopped (optional)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper optional, for a kick
  • 1 bay leaf Discard before serving.
  • Salt and black pepper to taste
Garnish
  • Fresh parsley or green onions for garnish

Equipment

  • Slow cooker or crockpot

Method
 

  1. Prep Peas: Rinse the black-eyed peas thoroughly under cold water and sort through them to remove any small stones or debris. Place the rinsed peas into the crockpot.
    1 pound dried black-eyed peas
  2. Add Ingredients: Add the chicken or vegetable broth, chopped onion, minced garlic, chopped green bell pepper (if using), and your choice of smoked meat (ham hock, turkey leg, or bacon) to the crockpot.
    6 cups chicken or vegetable broth, 1/2 pound smoked ham hock, smoked turkey leg, or 4 slices bacon, chopped, 1 small yellow onion, 2 cloves garlic, 1 green bell pepper
  3. Season: Stir in the smoked paprika, dried thyme, and cayenne pepper (if using). Season generously with salt and black pepper. Add the bay leaf.
    1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper, 1 bay leaf, Salt and black pepper
  4. Cook: Cover the crockpot and cook on low for **6-8 hours** or on high for **3-4 hours**, or until the peas are tender.
  5. Finish and Serve: Once cooked, remove the ham hock or turkey leg (if used) and shred any meat, returning it to the pot. Discard the bay leaf. Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley or sliced green onions.
    1/2 pound smoked ham hock, smoked turkey leg, or 4 slices bacon, chopped, 1 bay leaf, Salt and black pepper, Fresh parsley or green onions

Notes

For the most flavorful peas, do not skip the smoked meat. It infuses the peas with a depth of flavor that is hard to replicate. Resist the urge to peek during cooking!
If the peas seem too thick, add a little extra broth or water at the end to reach your desired consistency.