Easy 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.