Southern black-eyed peas in the slow cooker bring comfort with every spoonful, blending creamy beans with bold, smoky notes from ham or sausage. Each bite is soft but never mushy, layered with a mellow earthiness and hints of garlic and herbs. Cook them low and slow, and you get a classic Southern centerpiece—simple, nourishing, and rich with tradition. Pair with crusty cornbread, and you won’t miss a single crumb.
PrintEasy Slow Cooker Black Eyed Peas Recipe for a Delicious Southern Meal
Southern slow cooker black-eyed peas bring comfort with every spoonful, blending creamy beans with bold, smoky notes from ham or sausage. Each bite is soft but never mushy, layered with a mellow earthiness and hints of garlic and herbs. Cook them low and slow, and you get a classic Southern centerpiece—simple, nourishing, and rich with tradition. Pair with crusty cornbread, and you won’t miss a single crumb.
Ingredients
1 lb. dried black-eyed peas3 large garlic cloves, crushed
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon smoked paprika
1 cup fresh parsley or cilantro, chopped (for garnish)
2 medium celery stalks, chopped
1 medium yellow onion, chopped
4 cups unsalted chicken stock
2 smoked ham hocks (about 1 lb.) or 1 lb. ham or smoked sausage
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
Optional: Can of Cream of Onion soup
Instructions
- Place peas in a large bowl; cover with cool water to 3 inches above peas. Let stand at room temperature at least 4 hours or up to overnight. Drain.
- Place the soaked black-eyed peas in the slow cooker with the rest of the ingredients. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 4-5 hours. You’ll know it’s done when the peas are tender and creamy.
- Serve your hot black-eyed peas garnished with a fresh sprinkle of parsley or cilantro and enjoy!
Notes
A bowl of these slow-cooked black-eyed peas pairs perfectly with cornbread or over rice for a filling meal.
- Do you have to soak black-eyed peas before cooking them?Yes—for the right texture, you’ll want to soak your black-eyed peas for at least four hours before using.
- Can I freeze cooked black-eyed peas?Yes, you can freeze them for up to two months in a freezer-safe airtight container or zip-top bag.
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