Go Back

Easy Slow Cooker Black Eyed Peas Recipe for a Delicious Southern Meal

Author: Diana
Share Print
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

Method

  1. 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.
  2. 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.
  3. 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

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!