Rinse the dry black-eyed peas thoroughly under cold water, picking out any debris or shriveled peas. While some recipes suggest soaking, it’s not strictly necessary for this Black-eyed Peas Crockpot recipe, as the long slow cooking time will soften them perfectly.

Add the rinsed black-eyed peas, chicken broth, diced yellow onion, minced garlic, diced green bell pepper, canned diced tomatoes (undrained), and Rotel (if using) to your slow cooker.

Place the smoked ham hock or sliced smoked turkey sausage (if using) into the crockpot. Stir in the dried thyme, smoked paprika, cayenne pepper (if using), and bay leaves.

Add a good pinch of salt and freshly ground black pepper. Remember that the ham hock or broth can be salty, so season conservatively at this stage and adjust later. Give everything a good stir to combine all the ingredients.

Cover the crockpot and cook on the low setting for 6-8 hours, or on the high setting for 3-4 hours, until the black-eyed peas are tender and creamy. The cooking time may vary slightly depending on your slow cooker and the age of your peas.

Once cooked, carefully remove the ham hock (if used) and discard the bone and any excess fat. Shred any edible meat from the ham hock and return it to the crockpot. Remove the bay leaves. Taste the black-eyed peas and adjust salt and pepper as needed. If the mixture is too thick, you can add 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 crockpot to thicken it naturally.

Ladle the hot Black-eyed Peas Crockpot into bowls and garnish with fresh cilantro or sliced green onions if desired. Serve with your favorite hot sauce and a side of warm cornbread.