Slow cooker black-eyed peas are comfort food at its finest. I grew up with them everywhere—canned in the cupboard, dried in the pantry, and fresh from the garden. They showed up at nearly every meal, and my dad still eats them all the time. It’s easy to see why: well-cooked black-eyed peas are satisfying, versatile, and full of flavor.
A Great Side Dish. And A Great Main Dish.
This is my favorite method for making black-eyed peas in the slow cooker. For gentle smokiness I add a smoked pork shank or ham hock. A bit of jalapeño gives the dish a mild kick. If I want the peas to be the main course, I stir in chopped smoked ham near the end of cooking; if serving them as a side, I usually leave the ham out.
I prefer cooking dried beans in chicken broth rather than plain water. Broth adds depth and richness that water can’t match. I keep frozen vegetable and chicken trimmings on hand and make large batches of homemade broth whenever I can. Slow cooker black-eyed peas simmered in good broth are truly special.
For a different take, try pickled black-eyed peas—they’re bright and unexpected and make a great snack or side.
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Slow Cooker Black Eyed Peas
Equipment
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Slow Cooker
Ingredients
- 2 cups chicken broth
- 3 cups dried black-eyed peas
- 2 cups sweet onion chopped
- ½ teaspoon dried thyme
- 1 medium jalapeño stemmed, seeded, chopped
- ¼ teaspoon Kosher salt
- 4 cloves garlic minced
- ¼ teaspoon freshly ground black pepper
- 1 ham hock smoked
- 1 bay leaf
- hot sauce to taste
Instructions
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Add all ingredients to the slow cooker.
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Cover and cook on low for 8 hours. If you plan to add chopped smoked ham, stir it in about 6 hours into cooking so it warms through without overcooking the peas.
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When cooking is complete, remove the ham hock and let it cool slightly.
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Cut the meat from the bone, chop it, and return it to the slow cooker. Stir to combine.
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Remove and discard the bay leaf before serving. Adjust seasoning and hot sauce to taste.
Notes
Nutrition
Nutritional values are approximate.