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
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.
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.
