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Crockpot Black Eyed Peas

Crockpot Black Eyed Peas

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.
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Prep Time 15 minutes
Cook Time 6 minutes
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 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 to taste
  • freshly ground black pepper to taste
  • 1-2 stalks celery finely chopped, for added aromatics (Optional)
  • 1 fresh jalapeño deseeded and minced, for extra heat (Optional)

Equipment

  • 6-quart (or larger) Slow Cooker
  • Large skillet or Dutch oven (optional)
  • Slotted spoon (optional)

Method
 

  1. 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. 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. 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. 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. 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. 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. 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. 8. **Serve:** Ladle the hot Crockpot Black Eyed Peas into bowls and serve with your favorite toppings.

Notes

## 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.
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