Slow Cooker Black Eyed Peas
Slow cooker black eyed peas are a classic Southern side dish that’s hearty enough to be an easy main. This an easy set it and forget it recipe for Sunday dinners, New Year’s Day, or whenever you want a cozy side with very little work.
Black eyed peas on New Year’s Day is a time honored tradition in my family.
Eating them on New Year’s Day supposedly brings prosperity.
I haven’t struck it rich just yet, but just to be safe, I keep making them for the holiday.
Growing up, my mom and grandma always boiled a pot of them on the stove.
On New Year’s Day, after a whole busy season of entertaining and staying up well past my bedtime since I just can’t hang like I used to, there’s nothing I want to do less than stand in front of a pot of boiling legumes.
These slow cooker black eyed peas cook low and slow and are so flavorful and comforting.
They make a hearty side dish alongside cornbread, fried chicken, pork chops, greens, or just about any Southern-inspired dinner.
And you don’t have to wait until the New Year to enjoy them.
I often make a big batch and enjoy the leftovers throughout the week when I want something inexpensive, filling, and easy to reheat on hand.
Ingredients
To make this you’ll need:
- Black eyed peas– Dried.
- Ham hock– With meat still on the bone.
- Diced ham– Optional, but recommended.
- Onion– Yellow onion, peeled and diced.
- Chicken broth– You could also use stock.
- Water
- Condiments– Worcestershire sauce, apple cider vinegar, and hot sauce.
- Salt and pepper– To taste.
How to Make
Slow cooker black eyed peas are so easy to make.
Just add the dried peas to a very large bowl the night beforehand.
Fill the bowl with water until the water reaches 2″ above the peas.
Get rid of any peas that float to the top.
The following morning, drain the peas and rinse them well.
Put the washed, drained peas in the bowl of your slow cooker.
Stir in the remaining ingredients.
Cover the slow cooker and cook on LOW for 6-8 hours.
Serve and enjoy!
Storing
Store leftovers in the covered bowl of the slow cooker or transfer them to an airtight container.
Either way, store them in the fridge for up to 4 days.
Reheat in the slow cooker or microwave until warmed through.
Tips and Tricks
- Don’t skip soaking the peas. While it’s strictly not necessary, it doesn’t shorten the cook time and help them cook evenly.
- The ham is important as it adds a nice hint of smoky saltiness to the peas. Don’t want to use ham? Use smoked sausage or bacon.
- If you want them a little thicker, let them rest before serving. The peas will continue to absorb any leftover liquid.
- Give them a taste before serving and adjust the seasoning as needed.
Other Slow Cooker Southern Recipes
Slow cooker black eyed peas are a delicious, hearty side dish perfect for New Year’s or any time.
Make them and enjoy!
Looking for other slow cooker Southern recipes?
Try these:
- Mississippi Meatballs
- Green Beans & Potatoes With Ham
- Slow Cooker Shrimp Boil
- Cube Steak With Gravy
- Swamp Potatoes
If you’ve tried these SLOW COOKER BLACK EYED PEAS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Black Eyed Peas
Ingredients
- 1 lb dry black eye peas
- 1 ham hock with meat still on the bone
- 1 1/2 cups diced ham optional, but recommended
- 1 yellow onion peeled & diced
- 4 cups chicken broth
- 1 cup water
- 1 1/2 tbsp worcestershire sauce
- 1/2 tbsp apple cider vinegar
- 4 dashed hot sauce
- salt & pepper to taste
Instructions
- Add the dried peas to an overly large bowl the night beforehand. Fill the bowl with water until it reaches 2" above the peas. Discard any that float to the top.1 lb dry black eye peas
- In the morning drain the peas, rinse them well, then transfer them to the bowl of your slow cooker.
- Add the remaining ingredients to the bowl of the slow cooker, then stir everything together until evenly combined.1 ham hock, 1 1/2 cups diced ham, 1 yellow onion, 4 cups chicken broth, 1 cup water, 1 1/2 tbsp worcestershire sauce, 1/2 tbsp apple cider vinegar, 4 dashed hot sauce, salt & pepper
- Cover and cook on LOW for 6-8 hours.
- Serve and enjoy!
Notes
- Don't skip soaking the peas. While it's strictly not necessary, it doesn't shorten the cook time and help them cook evenly.
- The ham is important as it adds a nice hint of smoky saltiness to the peas. Don't want to use ham? Use smoked sausage or bacon.
- If you want them a little thicker, let them rest before serving. The peas will continue to absorb any leftover liquid.
- Give them a taste before serving and adjust the seasoning as needed.
Nutrition
