Slow Cooker Black Eyed Peas
Warm, comforting, and packed with bold Southern flavors, this Slow Cooker Black Eyed Peas recipe is the ultimate dish for effortless cooking. Combining protein-rich black-eyed peas with the smoky depth of a ham hock or turkey leg, this hearty meal is perfectly seasoned with garlic, onions, smoked paprika, thyme, and a touch of cayenne for subtle heat. The slow cooker does all the work, tenderizing the peas and infusing them with rich, savory flavors over 8 hours of gentle simmering. Serve these creamy black-eyed peas over fluffy rice or alongside warm cornbread for a soul-satisfying meal. Perfect for busy weeknights or as a New Year’s tradition, this dish is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 pound Black-eyed peas
- 1 Smoked ham hock or smoked turkey leg
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 large, diced Carrot
- 2 diced Celery stalks
- 6 cups Chicken broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
- 1 serving (per person, optional) Cooked rice or cornbread
Instructions
Rinse the black-eyed peas thoroughly under cold water and sort through them to remove any debris or damaged peas. No need to soak them as the slow cooker will tenderize them perfectly.
Place the rinsed black-eyed peas into the slow cooker.
Add the smoked ham hock or smoked turkey leg to the slow cooker for rich, smoky flavor.
Add the diced onion, minced garlic, diced carrot, and diced celery to the slow cooker for an aromatic base.
Pour in the chicken broth, ensuring the peas are fully submerged. If necessary, add a bit of water to cover.
Drop in the bay leaf and sprinkle in the dried thyme, smoked paprika, cayenne pepper, salt, and black pepper.
Stir gently to distribute the seasonings evenly, but avoid disturbing the ham hock or turkey leg too much.
Cover the slow cooker with the lid and set it to low heat.
Cook for 8 hours, stirring occasionally if possible, until the black-eyed peas are tender and creamy. The meat from the ham hock or turkey leg should be falling off the bone.
Once cooked, remove the ham hock or turkey leg. Shred the meat and discard any bones, then return the meat to the slow cooker.
Taste and adjust seasonings as needed, adding more salt, pepper, or cayenne for spice if desired.
Serve warm as is, or ladle over cooked rice or alongside cornbread. Garnish with chopped fresh parsley for added freshness if desired.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.8 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
