Slow Cooker Southern Black-Eyed Peas

Slow Cooker Southern Black-Eyed Peas is a remarkably easy and incredibly flavorful one-pot meal, perfect for any occasion. This classic comfort food recipe highlights the convenience of slow cooking, making it ideal for busy weeknights or festive gatherings without compromising on taste.

Key Ingredients for Slow Cooker Southern Black-Eyed Peas:

• 1 pound dried black-eyed peas, rinsed and picked over
• 6 cups (1.4 liters) low-sodium chicken broth or vegetable broth
• 1 large yellow onion, chopped (about 1.5 cups)
• 2 cloves garlic, minced
• 1 large smoked ham hock (or 4-6 slices thick-cut bacon, diced, or 1 smoked turkey leg/wing for a leaner option)
• 1 (14.5-ounce / 411g) can diced tomatoes, undrained (optional, for extra flavor and acidity)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tablespoons apple cider vinegar, for serving (optional, but highly recommended)
• Fresh chopped collard greens or mustard greens, for serving (optional)
• Hot sauce, for serving (optional)

How to Make Slow Cooker Southern Black-Eyed Peas

This dish is a true testament to set-it-and-forget-it cooking, delivering incredibly delicious and satisfying results with minimal effort. Imagine tender, creamy black-eyed peas infused with smoky depth, a rich, savory broth, and a hint of spice, all coming together in about 15 minutes of active prep time before your slow cooker works its magic for 6-8 hours. It’s a hearty, budget-friendly meal that tastes like it simmered all day.

• Step-by-Step Instructions:
  1. Prepare the Peas: Begin by thoroughly rinsing your dried black-eyed peas under cold water. Carefully pick through them, removing any small stones, debris, or shriveled peas. While some recipes call for soaking, for this slow cooker method, it’s generally not necessary, as the long cooking time will soften them perfectly.
  2. Combine Ingredients in Slow Cooker: Place the rinsed black-eyed peas into the bottom of your slow cooker. Add the chopped yellow onion, minced garlic, and the smoked ham hock (or your chosen smoked meat).
  3. Add Broth and Seasonings: Pour in the low-sodium chicken or vegetable broth. If you’re using diced tomatoes, add them now, undrained. Stir in the dried thyme, smoked paprika, and cayenne pepper (if using). Add the bay leaf.
  4. Cover and Cook: Secure the lid on your slow cooker. Cook on
     • LOW for 6-8 hours: This longer, slower cooking time allows the flavors to meld beautifully and ensures the black-eyed peas become incredibly tender and creamy.
     • HIGH for 3-4 hours: If you’re short on time, this setting will get the job done, but keep an eye on them to prevent them from becoming too mushy.
  5. Check for Tenderness and Season: After the recommended cooking time, carefully remove the ham hock from the slow cooker (it will be very hot). The black-eyed peas should be very tender. Using two forks, shred the meat from the ham hock, discarding any skin or bones. Stir the shredded meat back into the black-eyed peas.
  6. Adjust Seasoning: Taste the black-eyed peas and adjust the seasoning as needed. You’ll likely need to add salt and freshly ground black pepper because the ham hock usually provides some salinity, but broth and peas will absorb a lot. If you desire a thicker consistency, you can mash a small portion of the peas against the side of the slow cooker insert, or remove about a cup of the peas, mash them, and return them to the pot.
  7. Serve: Remove the bay leaf before serving. Stir in the apple cider vinegar (if using) just before serving; this brightens the flavors beautifully. Ladle the hot Slow Cooker Southern Black-Eyed Peas into bowls and serve immediately.

Why You’ll Love This Slow Cooker Southern Black-Eyed Peas

You’ll absolutely adore this Slow Cooker Southern Black-Eyed Peas recipe for its incredible depth of flavor and effortless preparation. The star here is undoubtedly the smoky, savory essence infused from the ham hock, which transforms simple black-eyed peas into a rich, velvety masterpiece far superior to any canned version. Beyond the fantastic taste, making this at home is a significant money-saver, relying on inexpensive dried peas and basic pantry staples to create a hearty, satisfying meal that feeds a crowd for pennies.

The addition of a splash of apple cider vinegar at the end brightens every spoonful, and a sprinkle of fresh collards or a dash of hot sauce truly elevates the experience, making it a delightfully complex, yet comforting, dish. It’s a soul-warming alternative to chili, offering a unique Southern charm. Don’t wait—gather your ingredients and treat yourself to this amazing slow cooker creation tonight!

What to Serve Slow Cooker Southern Black-Eyed Peas With

This wonderfully comforting dish pairs beautifully with a variety of Southern staples and simple sides. For a truly classic Southern meal, serve your black-eyed peas alongside a generous slice of hot cornbread, perfect for soaking up all the flavorful broth. A side of collard greens (cooked with a bit of extra smoked meat, of course!) or mustard greens would provide a lovely bitter contrast and additional nutrients.

For a heartier meal, consider serving them alongside Carolina gold rice or a simple white rice to stretch the dish further and add another layer of texture. A light, crisp green salad with a vinaigrette dressing would offer a refreshing counterpoint to the richness of the peas. And don’t forget a dash of your favorite hot sauce on the side for those who like an extra kick!

Top Tips for Perfecting Slow Cooker Southern Black-Eyed Peas

• Don’t Skip the Rinse and Pick: Even if the bag says “pre-cleaned,” always double-check your dried black-eyed peas. A quick rinse and picking through can prevent an unwelcome surprise (like a tiny stone) in your finished dish.
• Embrace the Smoked Meat: A smoked ham hock is the gold standard for authentic Southern flavor. However, if you can’t find one or prefer a leaner option, smoked turkey legs/wings or even a generous amount of diced, thick-cut bacon (rendered first) will impart that essential smoky depth. For a vegetarian version, use smoked paprika and a touch of liquid smoke.
• Season Gradually: Ham hocks and broth can vary greatly in sodium content. Start with less salt and pepper, then taste and adjust at the end once the meat has been incorporated back into the peas. This prevents over-salting.
• The Power of Acid: A splash of apple cider vinegar (or even a squeeze of fresh lemon juice) stirred in at the very end is a game-changer. It brightens and balances the rich, smoky flavors, making the whole dish sing. Don’t skip this step!
• Thicken Naturally: If you prefer a thicker consistency, you don’t need to add a roux. Simply remove about 1-2 cups of the cooked peas and mash them with a fork or potato masher. Stir the mashed peas back into the slow cooker, and it will naturally thicken the stew.
• Don’t Overcook on HIGH: While the HIGH setting works, cooking on LOW for a longer period usually results in more tender peas and a deeper, more developed flavor as the ingredients meld slowly. If using HIGH, check them more frequently to ensure they don’t get too mushy.

Storing and Reheating Tips

To store your Slow Cooker Southern Black-Eyed Peas, allow them to cool completely to room temperature within two hours of cooking. Transfer the cooled peas to an airtight container. They will keep beautifully 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 a little headspace as they may expand slightly when frozen. They can be frozen for up to 3 months. When reheating from frozen, it’s best to thaw them overnight in the refrigerator first.

To reheat, gently warm the black-eyed peas on the stovetop over medium-low heat, stirring occasionally, until heated through. If they seem too thick, you can add a splash of broth or water to reach your desired consistency. You can also reheat individual portions in the microwave, ensuring even heating by stirring halfway through. For best results, don’t boil them rigorously during reheating, as this can make the peas mushy.

Final Thoughts

This Slow Cooker Southern Black-Eyed Peas recipe truly captures the essence of comforting, slow-cooked goodness with minimal effort. It’s a hearty, flavorful dish that will leave you feeling nourished and satisfied. Give this simple yet incredibly rewarding recipe a try; 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 Southern Black-Eyed Peas FAQs

Q1: Do I need to soak the black-eyed peas before cooking them in the slow cooker?
A1: No, for this slow cooker recipe, soaking is generally not necessary. The long cooking time on either LOW or HIGH settings is sufficient to tenderize the black-eyed peas perfectly.

Q2: Can I make this recipe without a ham hock? What are good substitutes?
A2: Absolutely! While a ham hock provides classic flavor, you can substitute it with a smoked turkey leg or wing for a leaner option, or use 4-6 slices of thick-cut bacon, diced and cooked until crisp before adding. For a vegetarian version, omit the meat and increase the smoked paprika, perhaps adding a drop of liquid smoke.

Q3: How can I thicken the black-eyed peas if they are too soupy?
A3: The easiest way to thicken them is to remove about 1-2 cups of the cooked peas, mash them with a fork or potato masher, and then stir them back into the slow cooker. This uses the peas’ natural starch to create a creamier consistency without adding flour or cornstarch.

Q4: How long do leftovers last, and can I freeze them?
A4: Leftover Slow Cooker Southern Black-Eyed Peas can be stored in an airtight container in the refrigerator for 3-4 days. Yes, they freeze wonderfully for up to 3 months in freezer-safe containers. Thaw them in the refrigerator overnight before reheating on the stovetop or in the microwave.

Q5: Is the apple cider vinegar necessary?
A5: While optional, a splash of apple cider vinegar (or lemon juice) added at the end is highly recommended. It brightens the rich, smoky flavors and balances the dish beautifully, elevating the overall taste.

Slow Cooker Southern Black-Eyed Peas

Slow Cooker Southern Black-Eyed Peas is a remarkably easy and incredibly flavorful one-pot meal, perfect for any occasion. This classic comfort food recipe highlights the convenience of slow cooking, making it ideal for busy weeknights or festive gatherings without compromising on taste.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course: Main Course, Side Dish

Cuisine: American, Southern

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound dried black-eyed peas rinsed and picked over
• 6 cups low-sodium chicken broth or vegetable broth
• 1 large yellow onion chopped (about 1.5 cups)
• 2 cloves garlic minced
• 1 large smoked ham hock (or 4-6 slices thick-cut bacon, diced, or 1 smoked turkey leg/wing for a leaner option)
• 1 (14.5-ounce / 411g) can diced tomatoes undrained (optional, for extra flavor and acidity)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tablespoons apple cider vinegar for serving (optional, but highly recommended)
• Fresh chopped collard greens or mustard greens for serving (optional)
• Hot sauce for serving (optional)

Equipment

• Slow Cooker

Method

 

1. Prepare the Peas: Begin by thoroughly rinsing your dried black-eyed peas under cold water. Carefully pick through them, removing any small stones, debris, or shriveled peas. While some recipes call for soaking, for this slow cooker method, it’s generally not necessary, as the long cooking time will soften them perfectly.
   1 pound dried black-eyed peas
2. Combine Ingredients in Slow Cooker: Place the rinsed black-eyed peas into the bottom of your slow cooker. Add the chopped yellow onion, minced garlic, and the smoked ham hock (or your chosen smoked meat).
   1 pound dried black-eyed peas, 1 large yellow onion, 2 cloves garlic, 1 large smoked ham hock
3. Add Broth and Seasonings: Pour in the low-sodium chicken or vegetable broth. If you’re using diced tomatoes, add them now, undrained. Stir in the dried thyme, smoked paprika, and cayenne pepper (if using). Add the bay leaf.
   6 cups low-sodium chicken broth or vegetable broth, 1 (14.5-ounce / 411g) can diced tomatoes, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 bay leaf
4. Cover and Cook: Secure the lid on your slow cooker. Cook on LOW for 6-8 hours: This longer, slower cooking time allows the flavors to meld beautifully and ensures the black-eyed peas become incredibly tender and creamy. HIGH for 3-4 hours: If you’re short on time, this setting will get the job done, but keep an eye on them to prevent them from becoming too mushy.
5. Check for Tenderness and Season: After the recommended cooking time, carefully remove the ham hock from the slow cooker (it will be very hot). The black-eyed peas should be very tender. Using two forks, shred the meat from the ham hock, discarding any skin or bones. Stir the shredded meat back into the black-eyed peas.
   1 large smoked ham hock
6. Adjust Seasoning: Taste the black-eyed peas and adjust the seasoning as needed. You’ll likely need to add salt and freshly ground black pepper because the ham hock usually provides some salinity, but broth and peas will absorb a lot. If you desire a thicker consistency, you can mash a small portion of the peas against the side of the slow cooker insert, or remove about a cup of the peas, mash them, and return them to the pot.
   Salt and freshly ground black pepper
7. Serve: Remove the bay leaf before serving. Stir in the apple cider vinegar (if using) just before serving; this brightens the flavors beautifully. Ladle the hot Slow Cooker Southern Black-Eyed Peas into bowls and serve immediately.
   1 bay leaf, 2 tablespoons apple cider vinegar

Notes

Don’t Skip the Rinse and Pick: Even if the bag says “pre-cleaned,” always double-check your dried black-eyed peas. A quick rinse and picking through can prevent an unwelcome surprise (like a tiny stone) in your finished dish.

Embrace the Smoked Meat: A smoked ham hock is the gold standard for authentic Southern flavor. However, if you can’t find one or prefer a leaner option, smoked turkey legs/wings or even a generous amount of diced, thick-cut bacon (rendered first) will impart that essential smoky depth. For a vegetarian version, use smoked paprika and a touch of liquid smoke.

The Power of Acid: A splash of apple cider vinegar (or even a squeeze of fresh lemon juice) stirred in at the very end is a game-changer. It brightens and balances the rich, smoky flavors, making the whole dish sing. Don’t skip this step!