Slow Cooker Black Eyed Peas

Slow Cooker Black Eyed Peas – This recipe is a Southern delicacy made easy! A hearty bowl of smokey, comforting black-eyed peas is great for your health and your soul, especially when you don’t have to tend to a pot of simmering peas. 😉 This is one of my go-to Southern sides that keeps the whole family returning for seconds.

This simple recipe packs some serious flavor (and nutrition but don’t tell the kiddos 🤫) while still being ridiculously easy to make. You can put a pot of peas together in the morning and have perfectly cooked peas just in time for dinner. And with no need to soak, it honestly couldn’t get any easier.

Another great thing about black-eyed peas is that they make a good side dish for just about any meal. You can spoon them over rice, add them to soups, or enjoy them as is. The possibilities are endless.

Will Slow Cooker Black Eyed Peas Bring You Good Luck?

I’m not going to guarantee it will, but many Southerners consider black-eyed peas a lucky food. In fact, most people cook up a batch on New Year’s Day to help their family have a prosperous new year.

Recipe Ingredients

1. Dried Black-Eyed Peas – The star of the show, you’ll need sorted and rinsed black-eyed peas to get this meal going.
2. Broth – The chicken broth is the perfect liquid for cooking these guys because the beans will soak up the broth’s flavor as they simmer.
3. Meat – Smoked sausage and bacon are my choices for flavor and saltiness, but you could use a ham hock or diced ham instead.
4. Veggies – Onion, celery, and garlic add extra flavor and texture to this dish.
5. Seasonings – Creole seasoning, thyme, a bay leaf, paprika, and bouillon powder make these peas flavorful and just a tad spicy. 💥

How to Make Black-Eyed Peas in the Slow Cooker

Sauté the Bacon and Veggies

• Fry the Bacon – Cook the bacon in a pan for about five minutes. Then, take it out and set it aside. (Photos 1-2)
• Saute Veggies – Add the onion, garlic, celery, and thyme to the pan, saute for about 3 minutes, and then take the pan off the heat. (Photos 3-4)

Slow Cook the Black Eyed Peas

• Start the Beans – Add the black-eyed peas to the slow cooker. (Photo 5)
• Add Flavor – Next, add the bay leaf, paprika, Creole seasoning, bouillon powder, pepper, and sauteed veggies. (Photo 6)
• Pour in the Broth – Finally, pour in the chicken broth. Stir, cover, and simmer on high for 7 hours. Don’t open the lid during cooking time. (Photo 7)
• Final Touch – Add salt and adjust the seasoning to taste after the peas are cooked. (Photo 8)

Recipe Variations

1. Make a black-eyed pea stew by adding a cup of chopped carrots when you cook the onion and celery. Cook as instructed, and then add a can of diced tomatoes for 15-20 minutes before the peas finish cooking. Garnish with chopped parsley or cilantro.
2. Make a vegetarian version of this slow cooker black-eyed peas recipe by omitting the sausage and bacon and using vegetable broth instead of chicken broth. Add ½ a teaspoon of liquid smoke to boost the flavor.
3. Black-eyed peas taste delicious when cooked with ham hocks too! If you swap out the sausage and bacon for a ham hock, simply add a large hock or two smaller hocks when you start cooking. When 7 hours have passed, remove the ham hocks and shred the meat off them, discarding excess fat. If your peas look a little oily from the ham hock fat, you can degrease them by placing a paper towel on top of the beans for a few seconds to soak up some of the fat. Place the shredded ham hock meat back in the pot and stir before serving. 🐷

Tips and Tricks

1. If you prefer to use pre-soaked beans, you can soak your beans for eight hours or overnight and use only five cups of chicken broth. Then, cook on high for five hours instead of seven.
2. For creamier beans, remove a cup of the peas and mash them up. Add them back to the slow cooker and stir.
3. The jury is out on whether you should salt before or after you cook your beans. However, some swear that salting them first makes them more tender. 🧂

Make-Ahead Instructions

You can make these peas a day or two ahead of time and reheat them on the stovetop. Or you can freeze a cooked batch for three months. Then thaw them overnight in the fridge before you plan on serving them.

Serving and Storage Instructions

Serve black-eyed peas piping hot as a side dish to your favorite meal. If there are leftovers, you can refrigerate them in an airtight container for 3-5 days. Reheat them on the stovetop over medium heat. You can also pop individual servings in the microwave.

FAQs

What to Serve With Slow Cooker Black Eyed Peas

Can you even eat black-eyed peas without a side of cornbread and collard greens? I guess the answer is yes, but I don’t recommend it. 😜

In all seriousness, black-eyed peas go with a lot of things. I like them with white rice and smoked pork chops, and sometimes I use leftovers to make black-eyed pea fritters. However you use them, they taste amazing! 🤩

More Comforting Southern Sides to Try

Conclusion

If you need a quick and healthy side dish, these slow cooker black-eyed peas are just the ticket. Have you tried them already? I’d love to hear how they turned out for you in the comments below.

Watch How to Make It