Go Back
crock pot black eyed peas

Traditional Crock Pot Black Eyed Peas

A hearty, slow-cooked recipe using dry peas, traditional Southern aromatics, and optional smoked meat. It's incredibly quick to prep and delivers maximum flavor with minimal effort, perfect for busy schedules.
Print Recipe Pin Recipe
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
  

Dry Ingredients
  • 1 pound dry black eyed peas rinsed and sorted (no pre-soaking required)
Aromatics & Vegetables
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper any color, chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
Meat & Liquid
  • 4-6 ounces smoked ham hock, bacon, or smoked turkey leg optional, for flavor
  • 6 cups chicken or vegetable broth
Seasoning and Finish
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper adjust to taste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for a kick
  • 1 bay leaf discard before serving
  • Fresh parsley chopped (optional, for garnish)

Equipment

  • Slow cooker or crockpot

Method
 

  1. Prepare and Combine: Rinse and sort the dry black eyed peas. In your slow cooker, combine the rinsed peas, chopped onion, minced garlic, bell pepper, carrots, and celery. If using, add the smoked ham hock, bacon, or smoked turkey leg.
    1 pound dry black eyed peas, 1 large onion, 2 cloves garlic, 1 bell pepper, 2 carrots, 2 celery stalks, 4-6 ounces smoked ham hock, bacon, or smoked turkey leg
  2. Add Liquids & Season: Pour in the chicken or vegetable broth. Add salt, black pepper, smoked paprika, cayenne pepper (if using), and the bay leaf. Stir everything gently to combine.
    6 cups chicken or vegetable broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 bay leaf
  3. Cook: Cover the slow cooker and cook on low for **6-8 hours**, or on high for **3-4 hours**, until the black eyed peas are tender.
  4. Finish and Serve: Carefully remove and discard the bay leaf. If using smoked meat, remove it, shred the meat from the bone, and return the meat to the slow cooker. Discard bones/skin. Taste and adjust salt and pepper if needed. Garnish with fresh chopped parsley if desired.
    4-6 ounces smoked ham hock, bacon, or smoked turkey leg, 1 bay leaf, Fresh parsley

Notes

Do not pre-soak the peas for this slow cooker method. For an even creamier texture, mash a small portion of the cooked peas against the side of the pot before serving.