Southern Black Eyed Peas In the Slow Cooker

A spoon removing a scoop of black eyed peas from a slow cooker.

5 from 1 vote

Southern Black Eyed Peas In the Slow Cooker

These slow-cooker black-eyed peas are full of smoky, savory Southern flavor, cooked low and slow with bacon, ham, and seasonings. Perfect for Sunday dinners or bringing good luck on New Year’s Day—no soaking required!

Author: Nikki Lee

Servings: servings

Prep Time 15

Cook Time 7

Total Time 7 15

Ingredients

▢ 1 pound dried black eyed peas sorted & rinsed
▢ 4 slices of thick cut bacon cooked and sliced
▢ 1 ham bone with meat ham shank or ham hock or cubed ham
▢ ½ cup diced onion
▢ 2 cloves garlic 2 tsp minced garlic
▢ 1 to 1 ½ teaspoon salt (or to taste)
▢ ½ to 1 teaspoon black pepper or to taste
▢ ⅛ to ¼ teaspoon red pepper flake (optional)
▢ 7 cups chicken broth

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Instructions

Rinse and remove any bad peas or rocks from the black eyed peas.
To the slow cooker, add the dried black-eyed peas to the crockpot, no need to presoak!
Add in the diced onion, minced garlic, ham bone with meat (you can also use diced ham), bacon, and seasonings.
Pour in the chicken broth and stir everything to combine
Cover with lid and cook on HIGH FOR 7-8 hours. Do not remove or open the lid while cooking (unless more broth is needed).
Once cooking is complete, remove the ham bone. Remove meat from the bone and shred it with two forks. Add ham meat back into peas and stir.
Taste and adjust the seasonings if needed.
For creamier beans, remove 1 cup of the beans and mash. Add back to the slow cooker and stir. You can also mash some of the beans against the side of the slow cooker and stir to incorporate.

Notes

You will also love my Southern Stovetop Black-Eyed Peas or Black-Eyed Peas in the Instant Pot versions, too!

Nutrition

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