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.
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.
Easy Slow Cooker Black Eyed Peas Recipe for a Delicious Southern Meal
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
Method
- 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.
Private Notes
Tried this recipe?
Let us know how it was!- 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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