Crockpot Black Eyed Peas offer a comforting, flavorful, and incredibly easy way to enjoy a Southern classic that’s packed with nutrition. This set-it-and-forget-it recipe is perfect for busy weeknights, holiday gatherings, and anyone seeking a hearty, budget-friendly meal that practically cooks itself.
Key Ingredients for Crockpot Black Eyed Peas
- 1 pound dried black-eyed peas, rinsed and picked over
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 (32-ounce) cartons low-sodium chicken broth (or vegetable broth for vegetarian/vegan)
- 1 pound smoked ham hock, smoked turkey leg, or 6 slices thick-cut bacon, chopped (or skip for vegetarian/vegan)
- 1 tablespoon olive oil (if using bacon or skipping meat)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- (Optional) 1-2 stalks celery, finely chopped, for added aromatics
- (Optional) 1 fresh jalapeño, deseeded and minced, for extra heat
How to Make Crockpot Black Eyed Peas
This dish makes cooking incredibly easy, delicious, and deeply satisfying, allowing your slow cooker to do all the heavy lifting. The result is a creamy, smoky, and flavorful bowl of black-eyed peas with minimal hands-on effort. Prepare to enjoy a rich texture and comforting aroma, with roughly 15 minutes of active prep time before the slow cooker takes over for several hours.
Step-by-Step Instructions:
- Prepare the Peas: Begin by thoroughly rinsing your dried black-eyed peas under cold running water. Carefully pick through them, removing any small stones or debris. Soaking is not strictly necessary for this slow cooker method, as they will soften beautifully over time.
- Sauté Aromatics (Optional but Recommended): In a large skillet or Dutch oven, heat the olive oil (if using) over medium heat. If you’re using bacon, cook it until crispy, then remove with a slotted spoon, reserving a tablespoon or two of the rendered fat. Add the diced onion and celery (if using) to the skillet and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn it. If you’re using ham hock or turkey leg, you can skip this sauté step and add them directly to the slow cooker later.
- Combine Ingredients in Slow Cooker: Transfer the sautéed aromatics (if used) to your 6-quart or larger slow cooker. Add the rinsed black-eyed peas, chicken or vegetable broth, smoked ham hock or turkey leg (if using), dried thyme, smoked paprika, cayenne pepper (if desired), and bay leaf. If you used bacon, crumble and add it now, or reserve some for garnish.
- Stir and Season: Give everything a good stir to combine all the ingredients. Initially, avoid adding too much salt, as the broth and smoked meat will contribute saltiness. You’ll adjust the seasoning later.
- Cook on Low: Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on HIGH for 3-4 hours, 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.
- Remove Meat and Season: Once the peas are tender, carefully remove the ham hock or turkey leg from the slow cooker (if used). Allow it to cool slightly, then shred the meat from the bone, discarding any skin or excess fat. Return the shredded meat to the slow cooker. Remove and discard the bay leaf.
- Adjust Seasoning: Taste the black-eyed peas and season generously with salt and freshly ground black pepper as needed. If the mixture is too thick, you can add a little more broth or hot water until it reaches your desired consistency. If you prefer a thicker consistency, you can mash a small portion of the peas against the side of the slow cooker with a spoon.
- Serve: Ladle the hot Crockpot Black Eyed Peas into bowls and serve with your favorite toppings.
Why You’ll Love This Crockpot Black Eyed Peas
You’re going to adore these Crockpot Black Eyed Peas for their incredible ease and deep, soul-satisfying flavor that tastes like it cooked all day, without the fuss. The main feature here is the luxurious, creamy texture of the perfectly tender black-eyed peas, infused with smoky notes from the ham hock or turkey, creating a robust and comforting dish that’s simply unmatched. Making this Southern staple at home not only treats your taste buds but also offers significant cost savings compared to store-bought versions or restaurant meals, proving that gourmet flavors don’t have to break the bank.
What truly elevates this dish are the simple yet impactful flavor builders – the earthy thyme, a hint of smoked paprika, and the optional kick from cayenne or jalapeño, making each bite a delightful experience. It’s far more flavorful and fresh than canned varieties, and surprisingly simpler to prepare than a stovetop version that requires constant monitoring. So go ahead, set it and forget it, then come back to a truly spectacular meal. You absolutely must try making this recipe at home for a taste of authentic Southern comfort!
What to Serve Crockpot Black Eyed Peas With
These versatile Crockpot Black Eyed Peas make a fantastic meal on their own, but they truly shine when paired with complementary sides. For a classic Southern experience, serve them alongside a generous slice of cornbread (perfect for soaking up all that delicious broth!) or hoecakes. A side of vibrant collard greens or mustard greens, braised with a little ham hock or smoked turkey, would be an excellent counterpart, offering a contrasting texture and earthy flavor.
For a lighter touch, a crisp green salad with a tangy vinaigrette provides a refreshing balance to the richness of the peas. If you’re hosting a New Year’s Day feast, don’t forget to add some hog jowl or more smoked ham for extra good luck! A simple glass of iced tea or a dry rosé wine would complete the meal beautifully.
Top Tips for Perfecting Crockpot Black Eyed Peas
- Don’t Over-Salt Initially: Smoked meats and broths can be quite salty. Start with minimal added salt and adjust at the end. It’s much easier to add salt than to remove it!
- For Extra Creaminess: If your peas aren’t as creamy as you’d like, gently mash about 1/4 to 1/2 cup of the cooked peas against the side of the slow cooker with a spoon or fork. This releases starches and thickens the liquid without needing a roux.
- Boost the Flavor Profile: For an even deeper flavor, consider adding a dash of liquid smoke (just a few drops!) or a tablespoon of apple cider vinegar at the end of cooking. The vinegar brightens the flavors beautifully.
- Vegetarian/Vegan Adaptations: Omit all meat products. For smoky flavor, use smoked paprika, a pinch of chipotle powder, or liquid smoke. Sautéing mushrooms or bell peppers with the onions can add more umami depth. Use vegetable broth instead of chicken broth.
- Ingredient Substitutions:
- Smoked Ham Hock: Smoked turkey leg, smoked pork neck bones, or even vegan smoky sausage can be used. For a less smoky but still rich flavor, a chunk of unsmoked ham or sautéed bacon is great.
- Broth: Water can be used in a pinch, but broth adds so much more flavor. You might need to add more seasoning if using water.
- Dried Thyme: Fresh thyme (2-3 sprigs) can be used, remove the stems before serving.
- Cayenne Pepper: Red pepper flakes or a dash of your favorite hot sauce at serving will provide a similar kick.
- Preventing Dryness: Ensure there’s always enough liquid. If the peas seem to absorb the liquid too quickly, add more warm broth or water to keep them submerged and prevent them from drying out or burning on the bottom.
Storing and Reheating Tips
To store your delicious Crockpot Black Eyed Peas, allow them to cool completely to room temperature. Transfer the peas to an airtight container and refrigerate within two hours of cooking. They will stay fresh in the refrigerator for up to 3-4 days. For longer storage, black-eyed peas freeze exceptionally well. Portion the cooled peas into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. They can be frozen for up to 3 months.
When reheating, thaw frozen peas overnight in the refrigerator if possible. Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or broth to loosen the consistency as they can thicken upon refrigeration. Alternatively, reheat individual servings in the microwave, stirring halfway through, until piping hot. Avoid reheating multiple times to maintain optimal taste and texture.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Final Thoughts
These Crockpot Black Eyed Peas are more than just a meal; they’re a warm, comforting hug in a bowl, effortlessly bringing home the rich flavors of Southern tradition. With minimal effort for maximum reward, this recipe is a guaranteed crowd-pleaser that will leave you feeling nourished and satisfied. Don’t wait—gather your ingredients and let your slow cooker do the magic; you’ll be so glad you did!
Crockpot Black Eyed Peas FAQs
Do I have to soak black-eyed peas before putting them in the Crockpot?
No, soaking is generally not necessary when cooking black-eyed peas in a slow cooker. The long, slow cooking time allows them to soften perfectly without prior soaking. However, if you prefer, a quick soak (1-2 hours) can slightly reduce overall cooking time.Can I make this recipe vegetarian or vegan?
Absolutely! To make it vegetarian, omit the ham hock/turkey and use vegetable broth. For vegan, ensure all ingredients (including smoke flavoring if used) are plant-based. You can add smoked paprika, a tiny bit of liquid smoke, or sautéed mushrooms for a deeper, smokier flavor.How do I make my black-eyed peas creamier?
If your peas aren’t as creamy as you’d like, simply mash a small portion (about 1/4 to 1/2 cup) of the cooked peas against the side of the slow cooker with a spoon or potato masher. This releases their starches and naturally thickens the liquid.What if my black-eyed peas are still hard after the recommended cooking time?
Cooking times can vary widely based on your specific slow cooker and the age/freshness of your dried peas. If they’re still hard, simply continue cooking them on the low setting, checking every 30-60 minutes, until they reach your desired level of tenderness. Ensure there’s enough liquid in the pot.Can I use canned black-eyed peas instead of dried?
While you can, this recipe is specifically designed to get the best flavor and texture from dried black-eyed peas over a long cook time. Using canned peas would significantly change the cooking process and result in a different, less complex flavor profile. If using canned, you’d essentially be reheating and flavoring them, which would only take 30-60 minutes on the stovetop or a very short time in the slow cooker.Why are my black-eyed peas mushy?
Mushy peas can happen if they are cooked for too long or if there was too much liquid. To avoid this, keep an eye on them towards the end of the cooking time and reduce the heat or turn the slow cooker off once they are tender but still hold their shape.What kind of ham hock should I use?
Smoked ham hocks (often found near bacon or other smoked meats in your grocery store) are preferred for the rich, smoky flavor they impart. You can also use smoked turkey legs or necks for a lighter, but still flavorful, alternative.
Crockpot Black Eyed Peas
Ingredients
Equipment
Method
- 1. **Prepare the Peas:** Begin by thoroughly rinsing your dried black-eyed peas under cold running water. Carefully pick through them, removing any small stones or debris. Soaking is not strictly necessary for this slow cooker method, as they will soften beautifully over time.1 pound dried black-eyed peas
- 2. **Sauté Aromatics (Optional but Recommended):** In a large skillet or Dutch oven, heat the olive oil (if using) over medium heat. If you’re using bacon, cook it until crispy, then remove with a slotted spoon, reserving a tablespoon or two of the rendered fat. Add the diced onion and celery (if using) to the skillet and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn it. If you’re using ham hock or turkey leg, you can skip this sauté step and add them directly to the slow cooker later.1 tablespoon olive oil, 1 pound smoked ham hock, 1 large yellow onion, 1-2 stalks celery, 3 cloves garlic
- 3. **Combine Ingredients in Slow Cooker:** Transfer the sautéed aromatics (if used) to your 6-quart or larger slow cooker. Add the rinsed black-eyed peas, chicken or vegetable broth, smoked ham hock or turkey leg (if using), dried thyme, smoked paprika, cayenne pepper (if desired), and bay leaf. If you used bacon, crumble and add it now, or reserve some for garnish.1 pound dried black-eyed peas, 2 (32-ounce) cartons low-sodium chicken broth, 1 pound smoked ham hock, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 bay leaf
- 4. **Stir and Season:** Give everything a good stir to combine all the ingredients. Initially, avoid adding too much salt, as the broth and smoked meat will contribute saltiness. You’ll adjust the seasoning later.Salt
- 5. **Cook on Low:** Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on HIGH for 3-4 hours, 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.
- 6. **Remove Meat and Season:** Once the peas are tender, carefully remove the ham hock or turkey leg from the slow cooker (if used). Allow it to cool slightly, then shred the meat from the bone, discarding any skin or excess fat. Return the shredded meat to the slow cooker. Remove and discard the bay leaf.1 pound smoked ham hock, 1 bay leaf
- 7. **Adjust Seasoning:** Taste the black-eyed peas and season generously with salt and freshly ground black pepper as needed. If the mixture is too thick, you can add a little more broth or hot water until it reaches your desired consistency. If you prefer a thicker consistency, you can mash a small portion of the peas against the side of the slow cooker with a spoon.Salt, freshly ground black pepper, 2 (32-ounce) cartons low-sodium chicken broth
- 8. **Serve:** Ladle the hot Crockpot Black Eyed Peas into bowls and serve with your favorite toppings.
Notes
* **Don’t Over-Salt Initially:** Smoked meats and broths can be quite salty. Start with minimal added salt and adjust at the end. It’s much easier to add salt than to remove it!
* **For Extra Creaminess:** If your peas aren’t as creamy as you’d like, gently mash about 1/4 to 1/2 cup of the cooked peas against the side of the slow cooker with a spoon or fork. This releases starches and thickens the liquid without needing a roux.
* **Boost the Flavor Profile:** For an even deeper flavor, consider adding a dash of liquid smoke (just a few drops!) or a tablespoon of apple cider vinegar at the end of cooking. The vinegar brightens the flavors beautifully.
* **Vegetarian/Vegan Adaptations:** Omit all meat products. For smoky flavor, use smoked paprika, a pinch of chipotle powder, or liquid smoke. Sautéing mushrooms or bell peppers with the onions can add more umami depth. Use vegetable broth instead of chicken broth.
* **Ingredient Substitutions:**
* **Smoked Ham Hock:** Smoked turkey leg, smoked pork neck bones, or even vegan smoky sausage can be used. For a less smoky but still rich flavor, a chunk of unsmoked ham or sautéed bacon is great.
* **Broth:** Water can be used in a pinch, but broth adds so much more flavor. You might need to add more seasoning if using water.
* **Dried Thyme:** Fresh thyme (2-3 sprigs) can be used, remove the stems before serving.
* **Cayenne Pepper:** Red pepper flakes or a dash of your favorite hot sauce at serving will provide a similar kick.
* **Preventing Dryness:** Ensure there’s always enough liquid. If the peas seem to absorb the liquid too quickly, add more warm broth or water to keep them submerged and prevent them from drying out or burning on the bottom.