Welcome to a hearty and flavorful journey with our Slow Cooker Black Eyed Peas With Turkey, an effortlessly delicious meal perfect for any day of the week. This recipe combines tender turkey with classic black-eyed peas in a rich, savory broth, offering a comforting and nutritious dish that practically cooks itself. It’s an ideal solution for busy weeknights, delivering maximum flavor with minimal fuss.
Key Ingredients for Slow Cooker Black Eyed Peas With Turkey
- 2 tablespoons olive oil
- 1 pound ground turkey, or leftover cooked turkey, shredded (boneless, skinless thighs or breast work well)
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3-4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 6 cups chicken or vegetable broth (low sodium preferred)
- 1 pound dried black-eyed peas, rinsed and picked over (no need to pre-soak for slow cooker)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
How to Make Slow Cooker Black Eyed Peas With Turkey
This Slow Cooker Black Eyed Peas With Turkey recipe is incredibly simple, delicious, and deeply satisfying, offering a comforting warmth with every spoonful. The slow cooking process allows the flavors to meld beautifully, creating a rich, smoky broth and tender turkey that falls apart. It’s a true set-it-and-forget-it meal, requiring only about 15-20 minutes of active prep time before the slow cooker takes over for 6-8 hours.
Step-by-Step Instructions:
- Prep the Turkey (if using ground): Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat. If using leftover cooked turkey, you can skip this step or lightly brown it for extra flavor.
- Sauté Aromatics: To the same skillet (or a clean one if you drained a lot of fat), add the chopped onion, celery, and green bell pepper. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Combine in Slow Cooker: Transfer the cooked turkey (if applicable) and sautéed vegetables to a 6-quart or larger slow cooker.
- Add Remaining Ingredients: Add the rinsed black-eyed peas, diced tomatoes (undrained), chicken or vegetable broth, dried thyme, smoked paprika, cayenne pepper (if using), and bay leaves to the slow cooker. Stir everything gently to combine.
- Season: Season generously with salt and freshly ground black pepper. Remember, you can always add more later, but you can’t take it away!
- Slow Cook: 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. The cooking time can vary slightly depending on your slow cooker and the age of the dried peas.
- Final Touches: Once the black-eyed peas are cooked and tender, remove the bay leaves. Taste and adjust seasoning as needed. If the dish seems too thick, you can stir in a little more broth or water. If it’s too thin, you can mash a small portion of the peas against the side of the slow cooker with a spoon to thicken.
- Serve: Ladle the Slow Cooker Black Eyed Peas With Turkey into bowls, garnish with fresh chopped parsley, and serve warm.
Why You’ll Love This Slow Cooker Black Eyed Peas With Turkey
You’re going to adore this Slow Cooker Black Eyed Peas With Turkey for its incredible depth of flavor and effortless preparation. The main feature here is the luxurious, smoky broth that beautifully coats every tender black-eyed pea and succulent piece of turkey, a result of hours simmering together. Making this at home saves you significant money compared to takeout, allowing you to enjoy a gourmet-quality meal for a fraction of the cost, proving that healthy and delicious doesn’t have to break the bank.
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What truly sets this dish apart are the rich, savory additions like smoked paprika and optional cayenne pepper, which infuse every bite with a comforting warmth. It’s a more robust and flavorful alternative to a simple turkey chili, offering a unique twist on a classic. So go ahead, treat yourself and your loved ones to this delightful Slow Cooker Black Eyed Peas With Turkey – you deserve this comforting, wholesome meal!
What to Serve Slow Cooker Black Eyed Peas With Turkey With
This versatile dish pairs wonderfully with a variety of sides, making it easy to create a complete and satisfying meal.
- Cornbread: A classic pairing! The sweet, crumbly texture of cornbread (or cornbread muffins) is perfect for soaking up the rich broth.
- Steamed Rice or Quinoa: For a heartier meal, serve over a bed of fluffy white or brown rice, or a nutritious quinoa.
- Green Salad: A crisp, refreshing green salad with a light vinaigrette makes a great counterpoint to the richness of the black-eyed peas.
- Collard Greens or Kale: Southern-style braised collard greens are a traditional and delicious accompaniment, adding more greens and a touch of bitterness.
- Crusty Bread: A warm, crusty baguette or sourdough is excellent for dipping and enjoying every last drop of the flavorful broth.
- Hot Sauce: For those who like a little extra heat, a dash of your favorite hot sauce on top can really elevate the flavors.
Top Tips for Perfecting Slow Cooker Black Eyed Peas With Turkey
- No Pre-Soaking Needed: For dried, uncooked black-eyed peas in a slow cooker recipe, pre-soaking is typically not necessary. The long cooking time ensures they soften beautifully. However, if you’re concerned or have very old peas, a quick 1-hour hot soak (boil, remove from heat, let sit) can reduce overall cooking time slightly.
- Smoked Paprika is Key: Don’t substitute regular paprika for smoked paprika. The smoky flavor is crucial for the depth and traditional taste of this dish.
- Turkey Variations: If using leftover roast turkey, shred it or dice it and add it during the last hour of cooking to prevent it from becoming too dry. For a richer flavor, you can also use smoked turkey hocks or necks in place of or in addition to ground turkey; just ensure they are cooked until very tender and the meat is easily pulled from the bone.
- Adjust Broth Consistency: If your black-eyed peas turn out too soupy, you can remove half a cup of the liquid, mash some of the peas against the side of the slow cooker, and stir it back in to thicken. Alternatively, for a truly thick consistency, you can remove about 1-2 cups of the pea mixture, blend it, and stir it back into the slow cooker.
- Heat Level: Adjust the cayenne pepper to your preference. For less heat, omit it; for more, add a pinch extra or even a dash of red pepper flakes.
- Fresh Herbs for Brightness: While dried thyme is cooked in the dish, a sprinkle of fresh parsley or even cilantro at the end adds a burst of freshness and color that brightens the whole meal.
Storing and Reheating Tips
To store your Slow Cooker Black Eyed Peas With Turkey, allow the dish to cool completely to room temperature first. Transfer it to airtight containers. It will last wonderfully in the refrigerator for up to 3-4 days. For longer storage, this dish freezes exceptionally well. Portion cooled black-eyed peas into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be stored in the freezer for up to 3 months.
When reheating from the refrigerator, simply transfer the desired portion to a saucepan and gently warm over medium-low heat on the stovetop, stirring occasionally, until heated through. You may add a splash of broth or water if it appears too thick. To reheat from frozen, thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave. For optimal taste and texture, avoid aggressively boiling when reheating.
Final Thoughts
This Slow Cooker Black Eyed Peas With Turkey is more than just a meal; it’s a comforting embrace in a bowl, promising warmth and satisfaction with minimal effort. Its rich flavors and tender textures are sure to become a cherished family favorite. We truly encourage you to give this wonderful recipe a try at home – your taste buds will thank you!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Slow Cooker Black Eyed Peas With Turkey FAQs
Q: Do I need to soak the black-eyed peas before adding them to the slow cooker?
A: No, for slow cooker recipes, it’s generally not necessary to pre-soak dried black-eyed peas. The long cooking time will soften them sufficiently. However, always rinse them thoroughly and pick out any debris or shriveled peas.
Q: Can I use chicken instead of turkey?
A: Absolutely! Cooked chicken (shredded or diced) or even ground chicken can be used as a direct substitute for turkey in this recipe. Adjust cooking time for ground chicken as needed or add cooked chicken towards the end.
Q: My black-eyed peas are still hard after the recommended cooking time. What should I do?
A: The cooking time for dried beans can vary based on their age and your slow cooker’s efficiency. Simply continue cooking on low for another 1-2 hours, checking for tenderness periodically. Adding more liquid if it’s getting too thick might also help.
Q: Can I make this vegetarian or vegan?
A: Yes! Omit the turkey entirely and use vegetable broth instead of chicken broth. For extra flavor and protein, you could add smoked paprika, liquid smoke, or even a plant-based sausage.
Q: How can I make this dish spicier?
A: To increase the heat, add more cayenne pepper or a pinch of red pepper flakes along with the other seasonings. You can also serve it with your favorite hot sauce on the side for individual customization.
Q: What if I don’t have smoked paprika?
A: Smoked paprika is key to the authentic flavor profile of this dish. While you can use regular paprika, the dish will lack the smoky depth. A tiny dash of liquid smoke (1/4 to 1/2 teaspoon) can be added carefully to approximate some of that smokiness, but use sparingly as it’s potent.
Q: Can I add other vegetables?
A: Definitely! Roughly chopped carrots, diced potatoes, or even spinach (stirred in during the last 30 minutes) would make delicious additions and boost the nutritional content.
Slow Cooker Black Eyed Peas With Turkey
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat. If using leftover cooked turkey, you can skip this step or lightly brown it for extra flavor.2 tablespoons olive oil, 1 pound ground turkey
- To the same skillet (or a clean one if you drained a lot of fat), add the chopped onion, celery, and green bell pepper. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.1 large onion, 2 celery stalks, 1 green bell pepper, 3-4 cloves garlic
- Transfer the cooked turkey (if applicable) and sautéed vegetables to a 6-quart or larger slow cooker.
- Add the rinsed black-eyed peas, diced tomatoes (undrained), chicken or vegetable broth, dried thyme, smoked paprika, cayenne pepper (if using), and bay leaves to the slow cooker. Stir everything gently to combine.1 pound dried black-eyed peas, 1 (14.5 ounce) can diced tomatoes, 6 cups chicken or vegetable broth, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 2 bay leaves
- Season generously with salt and freshly ground black pepper. Remember, you can always add more later, but you can’t take it away!Salt and freshly ground black pepper
- 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. The cooking time can vary slightly depending on your slow cooker and the age of the dried peas.
- Once the black-eyed peas are cooked and tender, remove the bay leaves. Taste and adjust seasoning as needed. If the dish seems too thick, you can stir in a little more broth or water. If it’s too thin, you can mash a small portion of the peas against the side of the slow cooker with a spoon to thicken.
- Ladle the Slow Cooker Black Eyed Peas With Turkey into bowls, garnish with fresh chopped parsley, and serve warm.1/4 cup fresh parsley
Notes
Smoked Paprika is Key: Don’t substitute regular paprika for smoked paprika. The smoky flavor is crucial for the depth and traditional taste of this dish.
Turkey Variations: If using leftover roast turkey, shred it or dice it and add it during the last hour of cooking to prevent it from becoming too dry. For a richer flavor, you can also use smoked turkey hocks or necks in place of or in addition to ground turkey; just ensure they are cooked until very tender and the meat is easily pulled from the bone.