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spicy slow cooker black eyed peas

Spicy Slow Cooker Black-Eyed Peas (Chipotle & Smoky)

A hearty, hands-off recipe for tender black-eyed peas cooked low and slow with a blend of smoky chipotle and aromatic spices. Quick prep for a deeply flavorful and healthy main dish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Course: Main Course, Side Dish, Stew
Cuisine: Crockpot, Southern, Tex-Mex
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

The Peas
  • 1 pound dried black-eyed peas rinsed and sorted (no soaking required)
  • 1 tablespoon olive oil for greasing
The Aromatics
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
The Liquid Base & Heat
  • 6 cups low-sodium vegetable or chicken broth
  • 1 can (14.5-ounce) diced tomatoes undrained
  • 1-2 chipotle peppers in adobo sauce minced (remove seeds for less heat)
  • 1 teaspoon adobo sauce from the can
The Flavor Builders
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper adjust for heat
  • 1 bay leaf
For Seasoning
  • 1 tablespoon Kosher salt added near the end of cooking
  • 1/2 teaspoon black pepper

Equipment

  • Slow Cooker (Crockpot)

Method
 

  1. Lightly grease the slow cooker insert with the olive oil (UID 2). Add the rinsed and sorted black-eyed peas (UID 1), diced onion (UID 4), diced green bell pepper (UID 5), and minced garlic (UID 6) directly into the slow cooker. Mix them well.
    1 pound dried black-eyed peas, 1 tablespoon olive oil, 1 large yellow onion, 1 green bell pepper, 4 cloves garlic
  2. Sprinkle in the oregano (UID 13), smoked paprika (UID 14), cumin (UID 15), and cayenne pepper (UID 16). Gently stir to coat the peas and vegetables with the spices.
    1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper
  3. Pour in the 6 cups of broth (UID 8) and the can of diced tomatoes (UID 9). Tuck the bay leaf (UID 17) into the mixture.
    6 cups low-sodium vegetable or chicken broth, 1 can (14.5-ounce) diced tomatoes, 1 bay leaf
  4. Introduce the Spice: Add the minced chipotle peppers (UID 10) and the teaspoon of adobo sauce (UID 11). Stir everything one last time to ensure all ingredients are submerged.
    1-2 chipotle peppers in adobo sauce, 1 teaspoon adobo sauce
  5. Set and Cook: Place the lid on the slow cooker. Cook on **LOW for 6–8 hours** or on **HIGH for 3–4 hours**, until the peas are tender but not mushy.
  6. Final Seasoning: Once the peas are tender, remove and discard the bay leaf (UID 17). Stir in the Kosher salt (UID 19) and black pepper (UID 20). Taste and adjust the seasoning—you may need more salt to bring out the flavors.
    1 bay leaf, 1 tablespoon Kosher salt, 1/2 teaspoon black pepper
  7. Serve: Let the mixture rest for 10–15 minutes to thicken slightly before serving. Serve hot with your favorite toppings.

Notes

To ensure tender peas, **do not add salt until the last 30 minutes of cooking**. If the dish is too liquidy, remove the lid and simmer on HIGH for 30 minutes to reduce. If too thick, stir in an extra 1/2 cup of broth. Use vegetable broth for a vegan-friendly dish.