I love how these Southern-style black-eyed peas turn humble ingredients into a rich, smoky, satisfying meal. One pot of peas, ham, bacon, and onion always has everyone asking what makes them so good.

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I’m obsessed with these slow cooker black eyed peas because they taste like the kind of Southern meal I want on repeat. The peas turn rich and tender, soaking up all that smoky flavor from the ham hock, while chopped bacon brings those salty little bites I keep hunting for in the bowl.

And that broth? Deep, savory, and totally spoon-worthy.

I love how this recipe feels hearty without being fussy, simple without tasting plain. But the best part is how every bite has that earthy, smoky, meaty thing going on.

Pure comfort, minus the drama. Just really good peas.

Ingredients

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Black eyed peas turn creamy and hearty, but still feel a little rustic.
Chicken broth adds savory depth, while water keeps things lighter and simple.
Smoked ham hock brings that slow-cooked, cozy, Sunday-dinner kind of flavor.
Diced ham makes it meatier, so every bowl feels filling.
Bacon adds salty bite and a little smoky crunch around the edges.
Yellow onion melts down and gives the peas a sweet, homey base.
Celery adds a soft, fresh backbone without stealing the show.
Garlic makes everything smell amazing, because obviously.
Bay leaves add quiet background flavor you’d miss if it wasn’t there.
Thyme keeps it earthy, warm, and a little old-school.
Smoked paprika adds color and that gentle campfire vibe.
Cayenne brings heat, so you can make it mellow or feisty.
Apple cider vinegar brightens the pot at the end.
Plus, it cuts richness.

Ingredient Quantities

1 pound dried black eyed peas, sorted and rinsed

6 cups low sodium chicken broth or water

1 smoked ham hock (about 1 to 1 1/2 pounds)

8 ounces (about 1 cup) diced cooked ham

4 slices bacon, chopped

1 large yellow onion, chopped (about 1 1/2 cups)

2 stalks celery, chopped (about 1 cup)

3 cloves garlic, minced

2 bay leaves

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1 teaspoon smoked paprika

1/2 to 1 teaspoon cayenne pepper or to taste

1 to 1 1/2 teaspoons kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons apple cider vinegar (for finishing, optional)

How to Make this

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1. Sort and rinse 1 pound dried black eyed peas and place them in the slow cooker; cover with 6 cups low sodium chicken broth or water.

2. Cook 4 slices chopped bacon in a skillet over medium heat until crisp; transfer bacon to a paper towel to drain and leave about 1 tablespoon bacon fat in the skillet.

3. Add 1 large chopped yellow onion and 2 chopped celery stalks to the skillet and cook in the bacon fat until softened, about 5 minutes; add 3 minced garlic cloves and cook 30 seconds more.

4. Transfer the onion, celery, and garlic to the slow cooker; add 1 smoked ham hock, 8 ounces diced cooked ham, the drained bacon, 2 bay leaves, 1 teaspoon dried thyme or 1 tablespoon fresh thyme, 1 teaspoon smoked paprika, 1/2 to 1 teaspoon cayenne pepper, 1 to 1 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper.

5. Stir gently to combine and submerge ingredients in the liquid; cover the slow cooker.

6. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the peas are tender and creamy.

7. Remove the ham hock, shred the meat with two forks, discarding cartilage and bone, then return the shredded ham to the pot and stir to combine.

8. Taste and adjust seasoning with more salt, pepper, or cayenne as desired; stir in 1 to 2 tablespoons apple cider vinegar if using to brighten the flavors.

9. Remove and discard the bay leaves, ladle the black eyed peas into bowls, and serve hot with rice or cornbread if desired.

Equipment Needed

1. Slow cooker (6 to 7 quart)
2. Large skillet
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Slotted spoon and ladle
8. Two forks for shredding the ham and a paper towel for draining bacon

FAQ

Do the dried black eyed peas need to be soaked first? No, soaking is optional. Soaking for 4 to 8 hours will shorten cooking time and may yield more even texture, but you can cook them straight from dry in the slow cooker; just plan for the longer cook time and check for doneness.

How long and what setting should I cook them on? Cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Start checking for tenderness at the lower end of the range since bean age and slow cooker heat vary.

Can I make this without the ham or bacon for a vegetarian version? Yes. Omit the ham hock, diced ham, and bacon and use vegetable broth instead of chicken broth. To build smoky, savory flavor, add 1 to 2 teaspoons smoked paprika and a splash of liquid smoke if you like.

My peas are watery. How do I thicken the cooking liquid? Remove the ham hock and mash a cup of the cooked peas against the side of the slow cooker, then stir to incorporate. Cook uncovered on High for 20 to 30 minutes to reduce. A small cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) added near the end also helps.

How should I store and reheat leftovers? Cool to room temperature, transfer to an airtight container, and refrigerate up to 4 days or freeze up to 3 months. Reheat on the stovetop over medium-low with a splash of water or broth, or microwave in short intervals, stirring until hot.

How do I adjust the seasoning if the peas taste flat or too salty? If flat, finish with 1 to 2 tablespoons apple cider vinegar to brighten flavors and adjust salt to taste. If too salty, add more unsalted broth or a peeled, sliced potato during reheating to absorb some salt, then remove the potato before serving.

Slow Cooker Black Eyed Peas Recipe Substitutions and Variations

Chicken broth or water: use low sodium vegetable broth for a vegetarian version or bone broth for deeper flavor.
Smoked ham hock: substitute with smoked turkey leg or smoked turkey neck for similar smokiness and meatiness.
Bacon: use pancetta or smoked turkey bacon for comparable saltiness and smoky notes.
Apple cider vinegar: swap with a splash of white wine vinegar or a squeeze of fresh lemon juice to brighten the dish.

Pro Tips

1) Soak or not soak, but adjust time: If you have time, soak the peas for a few hours or overnight to shorten cooking and give a creamier texture. If you skip soaking, plan for the longer end of the slow cooker time and check for tenderness before serving.

2) Render the bacon slowly and keep some fat: Cook the bacon until just crisp and reserve about a tablespoon of the fat for sautéing the aromatics. That bit of smoky fat carries flavor into the onions and garlic and makes the base richer than using only broth.

3) Shred the ham hock carefully and taste as you go: Remove the hock late enough that the meat pulls easily. Shred and return small batches so you can taste and adjust salt and heat gradually. The smoked ham can be quite salty, so season incrementally.

4) Brighten and texture-control at the end: Stir in the apple cider vinegar a little at a time to lift the flavors, and if you want creamier peas, mash a cup against the side of the pot and stir back in for body without losing whole peas.

Slow Cooker Black Eyed Peas Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I love how these Southern-style black-eyed peas turn humble ingredients into a rich, smoky, satisfying meal. One pot of peas, ham, bacon, and onion always has everyone asking what makes them so good.

Servings

servings

Calories

520

kcal

Equipment: 1. Slow cooker (6 to 7 quart)
2. Large skillet
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Slotted spoon and ladle
8. Two forks for shredding the ham and a paper towel for draining bacon

Ingredients

1 pound dried black eyed peas, sorted and rinsed
6 cups low sodium chicken broth or water
1 smoked ham hock (about 1 to 1 1/2 pounds)
8 ounces (about 1 cup) diced cooked ham
4 slices bacon, chopped
1 large yellow onion, chopped (about 1 1/2 cups)
2 stalks celery, chopped (about 1 cup)
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 teaspoon smoked paprika
1/2 to 1 teaspoon cayenne pepper or to taste
1 to 1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons apple cider vinegar (for finishing, optional)

Directions

Sort and rinse 1 pound dried black eyed peas and place them in the slow cooker; cover with 6 cups low sodium chicken broth or water.
Cook 4 slices chopped bacon in a skillet over medium heat until crisp; transfer bacon to a paper towel to drain and leave about 1 tablespoon bacon fat in the skillet.
Add 1 large chopped yellow onion and 2 chopped celery stalks to the skillet and cook in the bacon fat until softened, about 5 minutes; add 3 minced garlic cloves and cook 30 seconds more.
Transfer the onion, celery, and garlic to the slow cooker; add 1 smoked ham hock, 8 ounces diced cooked ham, the drained bacon, 2 bay leaves, 1 teaspoon dried thyme or 1 tablespoon fresh thyme, 1 teaspoon smoked paprika, 1/2 to 1 teaspoon cayenne pepper, 1 to 1 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper.
Stir gently to combine and submerge ingredients in the liquid; cover the slow cooker.
Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the peas are tender and creamy.
Remove the ham hock, shred the meat with two forks, discarding cartilage and bone, then return the shredded ham to the pot and stir to combine.
Taste and adjust seasoning with more salt, pepper, or cayenne as desired; stir in 1 to 2 tablespoons apple cider vinegar if using to brighten the flavors.
Remove and discard the bay leaves, ladle the black eyed peas into bowls, and serve hot with rice or cornbread if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.