Begin by thoroughly rinsing your dried blackeyed peas under cold water. Carefully pick through them to remove any small stones or debris. Unlike stovetop methods, there's no need to pre-soak the peas when using a slow cooker; they'll soften beautifully during the long cooking process.

Transfer the rinsed blackeyed peas to your slow cooker. Add the diced onion, minced garlic, diced green bell pepper, and the smoked ham or ham hock (if using).

Pour in the chicken broth, ensuring the peas are fully submerged. Stir in the dried thyme, smoked paprika, cayenne pepper (if desired), and bay leaf. Season with a generous pinch of salt and a few grinds of black pepper, keeping in mind that you'll adjust the seasoning at the end.

Cover the slow cooker and cook on **LOW for 6-8 hours** or on **HIGH for 3-4 hours**, or until the blackeyed peas are tender and creamy. The cooking time can vary based on your slow cooker and the age of your peas, so check for tenderness towards the end of the cooking cycle.

If you used a ham hock, carefully remove it from the slow cooker. Once cool enough to handle, shred the meat from the bone and discard the bone, skin, and any excess fat. Return the shredded ham meat to the slow cooker.

Remove the bay leaf and discard it. Stir in the apple cider vinegar. Taste the blackeyed peas and adjust salt and pepper as needed. Sometimes a little more salt or even a dash of hot sauce can really make the flavors pop. If the peas are too thick, you can add a little more broth or water; if they are too soupy, you can cook uncovered on high for an additional 30 minutes to reduce the liquid slightly.

Ladle the warm Slow-Cooker Southern-Style Blackeyed Peas into bowls. Garnish with fresh parsley or chopped green onions for a burst of color and freshness.