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crock pot black eyed peas

Incredibly Delicious Crock Pot Black Eyed Peas

This recipe delivers tender, smoky, and deeply flavorful black eyed peas with minimal effort, making it perfect for a comforting weeknight meal or a classic Southern side dish. Say goodbye to complicated soaking and constant stirring!
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 8 servings
Course: Main Dish, Side Dish, Soup/Stew
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

The Core Ingredients
  • 1 pound dried black eyed peas Picked over and rinsed well. No soaking required.
  • 6-8 cups chicken or vegetable broth Start with 6 cups, add more as needed.
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 4-6 ounces smoked ham hock, smoked turkey leg, or 2 strips bacon Substitute with smoked paprika and liquid smoke for vegetarian.
  • 4 cloves garlic minced
  • 1 can diced tomatoes 14.5 ounce, undrained
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • Salt and freshly ground black pepper to taste
For Garnish
  • Fresh parsley or green onions chopped

Equipment

  • 6-quart or larger slow cooker
  • Skillet (optional, for sautéing aromatics)

Method
 

  1. Prepare the Aromatics: If using bacon, cook it in a skillet over medium heat until crispy. Remove the bacon, reserving 1-2 tablespoons of the rendered fat. Add the diced onion, green bell pepper, and celery to the skillet (or directly to the crock pot if not using bacon fat). Sauté for 5-7 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
    1 large yellow onion, 1 green bell pepper, 2 celery stalks, 4-6 ounces smoked ham hock, smoked turkey leg, or 2 strips bacon, 4 cloves garlic
  2. Combine Ingredients in the Slow Cooker: Transfer the sautéed vegetables to a 6-quart or larger slow cooker. Add the rinsed black eyed peas, chicken or vegetable broth, smoked ham hock (or smoked turkey leg), diced tomatoes (undrained), apple cider vinegar, dried thyme, smoked paprika, and cayenne pepper (if using).
    1 pound dried black eyed peas, 6-8 cups chicken or vegetable broth, 1 can diced tomatoes, 1 tablespoon apple cider vinegar, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
  3. Season and Stir: Stir all ingredients together gently to combine. Season with a generous pinch of salt and black pepper. Remember that the ham hock will add some saltiness, so taste and adjust later.
    Salt and freshly ground black pepper
  4. Cook on Low: Cover the slow cooker and cook on **LOW for 6-8 hours** or on **HIGH for 3-4 hours**, or until the black eyed peas are tender and creamy. The cooking time can vary based on your slow cooker and the age of your peas.
  5. Adjust Consistency and Flavor: Once cooked, carefully remove the ham hock. Shred the meat from the bone and discard the bone, skin, and any excess fat, then return the shredded meat to the pot. Stir well. Check the consistency; if too thick, add more hot broth. If too thin, mash a small portion of the peas to thicken it.
  6. Final Seasoning: Taste the black eyed peas and adjust the salt, pepper, and apple cider vinegar as needed. A little extra vinegar at the end can really brighten the flavors.
    1 tablespoon apple cider vinegar, Salt and freshly ground black pepper
  7. Serve: Ladle into bowls and garnish with fresh chopped parsley, green onions, and the crumbled crispy bacon (if used).
    Fresh parsley or green onions

Notes

Top Tip: Don't skip the smoked meat! A ham hock, smoked turkey leg, or even smoked bacon is paramount for that authentic, deep, smoky flavor. If you're going vegetarian, add a generous amount of smoked paprika and a few drops of liquid smoke (use sparingly!).