Slow Cooker Black Eyed Peas – This recipe is a Southern delicacy made easy! A hearty bowl of smokey, comforting black-eyed peas is great for your health and your soul, especially when you don’t have to tend to a pot of simmering peas. 😉 This is one of my go-to Southern sides that keeps the whole family returning for seconds.
This simple recipe packs some serious flavor (and nutrition but don’t tell the kiddos 🤫) while still being ridiculously easy to make. You can put a pot of peas together in the morning and have perfectly cooked peas just in time for dinner. And with no need to soak, it honestly couldn’t get any easier.
Another great thing about black-eyed peas is that they make a good side dish for just about any meal. You can spoon them over rice, add them to soups, or enjoy them as is. The possibilities are endless.
Will Slow Cooker Black Eyed Peas Bring You Good Luck?
I’m not going to guarantee it will, but many Southerners consider black-eyed peas a lucky food. In fact, most people cook up a batch on New Year’s Day to help their family have a prosperous new year.
Recipe Ingredients
- Dried Black-Eyed Peas – The star of the show, you’ll need sorted and rinsed black-eyed peas to get this meal going.
- Broth – The chicken broth is the perfect liquid for cooking these guys because the beans will soak up the broth’s flavor as they simmer.
- Meat – Smoked sausage and bacon are my choices for flavor and saltiness, but you could use a ham hock or diced ham instead.
- Veggies – Onion, celery, and garlic add extra flavor and texture to this dish.
- Seasonings – Creole seasoning, thyme, a bay leaf, paprika, and bouillon powder make these peas flavorful and just a tad spicy. 💥
How to Make Black-Eyed Peas in the Slow Cooker
Sauté the Bacon and Veggies
- Fry the Bacon – Cook the bacon in a pan for about five minutes. Then, take it out and set it aside. (Photos 1-2)
- Saute Veggies – Add the onion, garlic, celery, and thyme to the pan, saute for about 3 minutes, and then take the pan off the heat. (Photos 3-4)
Slow Cook the Black Eyed Peas
- Start the Beans – Add the black-eyed peas to the slow cooker. (Photo 5)
- Add Flavor – Next, add the bay leaf, paprika, Creole seasoning, bouillon powder, pepper, and sauteed veggies. (Photo 6)
- Pour in the Broth – Finally, pour in the chicken broth. Stir, cover, and simmer on high for 7 hours. Don’t open the lid during cooking time. (Photo 7)
- Final Touch – Add salt and adjust the seasoning to taste after the peas are cooked. (Photo 8)
Recipe Variations
- Make a black-eyed pea stew by adding a cup of chopped carrots when you cook the onion and celery. Cook as instructed, and then add a can of diced tomatoes for 15-20 minutes before the peas finish cooking. Garnish with chopped parsley or cilantro.
- Make a vegetarian version of this slow cooker black-eyed peas recipe by omitting the sausage and bacon and using vegetable broth instead of chicken broth. Add ½ a teaspoon of liquid smoke to boost the flavor.
- Black-eyed peas taste delicious when cooked with ham hocks too! If you swap out the sausage and bacon for a ham hock, simply add a large hock or two smaller hocks when you start cooking. When 7 hours have passed, remove the ham hocks and shred the meat off them, discarding excess fat. If your peas look a little oily from the ham hock fat, you can degrease them by placing a paper towel on top of the beans for a few seconds to soak up some of the fat. Place the shredded ham hock meat back in the pot and stir before serving. 🐷
Tips and Tricks
- If you prefer to use pre-soaked beans, you can soak your beans for eight hours or overnight and use only five cups of chicken broth. Then, cook on high for five hours instead of seven.
- For creamier beans, remove a cup of the peas and mash them up. Add them back to the slow cooker and stir.
- The jury is out on whether you should salt before or after you cook your beans. However, some swear that salting them first makes them more tender. 🧂
Make-Ahead Instructions
You can make these peas a day or two ahead of time and reheat them on the stovetop. Or you can freeze a cooked batch for three months. Then thaw them overnight in the fridge before you plan on serving them.
Serving and Storage Instructions
Serve black-eyed peas piping hot as a side dish to your favorite meal. If there are leftovers, you can refrigerate them in an airtight container for 3-5 days. Reheat them on the stovetop over medium heat. You can also pop individual servings in the microwave.
FAQs
You don’t need to soak the peas for this recipe, but you can if you want to. If you soak them, reduce the broth you cook with and the cooking time by a couple of hours, as indicated in the tips section.
Set to high, I find that 7 hours is the magic number for slow-cooking black-eyed peas. That time could vary slightly depending on your slow cooker and your altitude. You can always give the peas a taste test around 5 hours to see if the peas are tender.
Unfortunately, you can. And overcooked black-eyed peas can get pretty mushy. But if that happens, mash them and make a dip.😍
What to Serve With Slow Cooker Black Eyed Peas
Can you even eat black-eyed peas without a side of cornbread and collard greens? I guess the answer is yes, but I don’t recommend it. 😜
In all seriousness, black-eyed peas go with a lot of things. I like them with white rice and smoked pork chops, and sometimes I use leftovers to make black-eyed pea fritters. However you use them, they taste amazing! 🤩
More Comforting Southern Sides to Try
Conclusion
If you need a quick and healthy side dish, these slow cooker black-eyed peas are just the ticket. Have you tried them already? I’d love to hear how they turned out for you in the comments below.
Watch How to Make It
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Slow-Cooker Black-Eyed Peas
Ingredients
- 1 pound (453g) black-eyed peas, dried (sorted and rinsed)
- 1 cup (160g) smoked sausage, diced
- 4-5 slices bacon, chopped
- 1 large onion, diced
- 1 stalk celery, diced
- 2-3 teaspoon garlic, minced
- 2 teaspoon fresh thyme, minced
- 1 bay leaf
- 7 cups chicken broth
- 1-2 teaspoon Creole seasoning
- 1 teaspoon paprika (optional)
- 1 tablespoon bouillon powder
- Salt and pepper to taste
Instructions
- Cook the bacon in a pan for about five minutes. Then take it out and set it aside.
- Add the onion, garlic, celery, and thyme to the pan, saute for about 3 minutes, and then take the pan off the heat.
- Add the black-eyed peas to the slow cooker.
- Next, add the bay leaf, paprika, Creole seasoning, bouillon powder, pepper, and sauteed veggies.
- Finally, pour in the chicken broth. Stir, cover, and simmer on high for 7 hours. Don't open the lid during cooking time.
- Add salt and adjust the seasoning to taste after the peas are cooked.
Tips & Notes:
- If you prefer to use pre-soaked beans, you can soak your beans for 8 hours or overnight and use only 5 cups of chicken broth. Then, cook on high for 5 hours instead of 7.
- For creamier beans, remove a cup of the peas and mash them up. Add them back to the slow cooker and stir.
- The jury is out on whether you should salt before or after you cook your beans. However, some swear that salting them first makes them more tender.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Gayle Farrer says
You don’t mention what to do with the bacon after it is cooked. Do you put it in the slow cooker with the other ingredients or do you crumble on top before eating?
ImmaculateBites says
Hi Gayle ,
Thank you for pointing that out.
“After cooking the bacon, you have two choices for incorporating it into your slow cooker black-eyed peas recipe. One option is to add the cooked bacon directly into the slow cooker along with the other ingredients. This will allow the bacon’s flavor to infuse into the dish as it cooks. Alternatively, you can crumble the cooked bacon and set it aside to be used as a garnish. Sprinkling the crumbled bacon on top of the finished dish just before serving adds a delightful crunch and a burst of flavor. Both methods are delicious, so you can decide based on whether you prefer the bacon flavor infused throughout the dish or as a distinct topping.”
Lesley says
Does this recipe freeze well?
ImmaculateBites says
Hi Lesly!
Sure! Slow cooker black-eyed peas freeze well. After cooling them to room temperature, portion and store in airtight containers or freezer bags. Label with the date; they last up to 6 months frozen. Thaw in the fridge overnight and reheat on the stove, adding liquid if needed. This method maintains their taste and makes for convenient future meals.
Enjoy
Debbie says
When do you fry and add in sausage?
ImmaculateBites says
Hi Debbie,
“You have the option to fry the sausage before adding it to the slow cooker, which can enhance its flavor and texture. If you choose to do this, fry the sausage in a pan for 2-3 minutes after you’ve cooked the bacon. This step adds a nice sear to the sausage, bringing out a richer flavor. Alternatively, if you prefer a simpler approach or want to save time, you can skip frying and directly add the sausage along with the other ingredients to the slow cooker. Both methods work well, so you can choose based on your preference for texture and taste, as well as the time you have available.”
Nicole Grant says
Can you still use the kale in this recipe? If so at what point do I add it? Thank you!!
ImmaculateBites says
Hi Nicole!
Yes, you can use kale in the recipe. Add it in the last 15-20 minutes of cooking to ensure it’s tender but not overcooked. Enjoy!
gene says
This is best black eye pea recipe I have ever tried. I used spicey Conecuh smoked sausage. It all blended together perfectly.
Imma says
Oh great to hear that. Thank you so much!
Dave says
Hi.
Can I use canned black eye peas or a bag of frozen black eye peas instead? Thank you
Imma says
I don’t see why not. Though that kind of defeats the purpose of using a slow cooker. This recipe may work better if you decide to use precooked black-eyed peas. https://www.africanbites.com/black-eyed-peas-recipe/
Dorothy Watson says
Absolutely delicious. Love black eye peas
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Pat K says
This recipe sounds great. At what point do you add the bacon and sausage?
Imma says
Thanks for catching that. You add them back after the beans with the seasonings.
Tracy R says
I’m going to make this! I noticed, the Collard Greens are omitted in this recipe. When can I put them in the slow cooker?
Imma says
Some people like collards in their black eyed peas and others not. I add them to the slow cooker right after the black-eyed peas. They’re pretty sturdy, so I don’t worry about overcooking them.