There’s something magical about walking into a kitchen that smells like simmering black eyed peas—it instantly feels like home. This black eyed peas recipe crock pot version is my go-to for cozy, effortless comfort food with deep Southern roots. Whether you serve it as a hearty main or a soul-warming side, it never disappoints. I grew up eating these at every New Year’s gathering (for good luck, of course!), but honestly, I make them year-round because they’re just that good. The best part? You toss everything in the crock pot and let it work its magic while you go about your day. No fuss, no stress—just tender peas infused with smoky flavor from the ham hock, ready to warm you up from the inside out.
Why You’ll Love This Black Eyed Peas Recipe Crock Pot
Trust me, once you try this black eyed peas recipe crock pot method, you’ll wonder why you ever bothered with the stove! Here’s why it’s become my favorite way to cook them:
- Effortless slow cooking: Just dump everything in and let the crock pot do all the work while you relax or tackle your to-do list.
- Rich, smoky flavor: That ham hock (or turkey leg) works its magic for hours, infusing every bite with deep, savory goodness.
- Budget-friendly ingredients: Dried beans, basic veggies, and one inexpensive smoked meat create a pot of comfort that feeds a crowd.
- Meal prep superstar: These peas taste even better the next day and freeze beautifully for future quick meals.
Seriously, it doesn’t get much easier or more satisfying than this!
Ingredients for Black Eyed Peas Recipe Crock Pot
Gathering ingredients for this black eyed peas recipe crock pot dish is as simple as the cooking process itself. I always make sure to have everything prepped and ready before I start – it makes the whole “dump and go” method even easier. Here’s exactly what you’ll need:
For the Black Eyed Peas
- 1 lb dried black eyed peas – rinsed and drained (trust me, don’t skip rinsing – you’ll thank me later!)
- 6 cups water – just plain ol’ water does the trick
- 1 ham hock or smoked turkey leg – this is where that incredible smoky flavor comes from
- 1 onion, chopped – I like yellow onions best for their sweetness
- 2 cloves garlic, minced – fresh is best, but I won’t judge if you use the jarred stuff
- 1 tsp salt – start with this, you can always add more later
- 1/2 tsp black pepper – freshly ground if you’ve got it
- 1/2 tsp red pepper flakes (optional) – I always add these for a little kick, but leave them out if you’re sensitive to heat
That’s it! Simple, right? I love that I usually have most of these ingredients in my pantry already. The only thing I sometimes need to pick up is the ham hock – but even that’s easy to find at any grocery store. Now let’s get cooking!
How to Make Black Eyed Peas Recipe Crock Pot
Alright, let’s get cooking! One of my favorite things about this black eyed peas recipe crock pot method is how ridiculously simple it is. No fancy techniques, no pre-soaking (yes, you heard me right!), just good old dump-and-go convenience. Here’s exactly how I do it:
Step 1: Rinse Those Peas
First things first – give your dried black eyed peas a good rinse in a colander under cold running water. I like to swish them around with my hands to make sure any little bits of dust or debris get washed away. Don’t worry about soaking them overnight like some recipes say – that’s the beauty of slow cooking!
Step 2: The Big Dump
Now for the easiest part – toss everything into your crock pot! I layer it like this: rinsed peas first, then the chopped onion and minced garlic, followed by the ham hock or turkey leg right in the center. Pour in the water, sprinkle the salt, pepper, and red pepper flakes (if using), and give it all a gentle stir. That’s it – your work is basically done!
Step 3: Let It Work Its Magic
Pop the lid on and set your crock pot to either:
- High for 4 hours – perfect when you’re short on time
- Low for 6-8 hours – my preferred method for deeper flavor
No need to peek or stir – just walk away and let the slow cooker do its thing. You’ll know they’re done when the peas are tender but not mushy (give one a taste test around the 3-hour mark if cooking on high). The aroma in your kitchen will be absolutely incredible!
Step 4: The Finishing Touches
When the peas are perfectly tender, carefully remove the ham hock or turkey leg to a cutting board. Let it cool just enough to handle, then shred all that delicious meat off the bone. Stir the meat back into the pot – this is where the magic really happens!
Taste and adjust the seasoning if needed (I usually add another pinch of salt at this point).
Pro tip: If you want to dive deeper into slow cooker techniques, check out our guide to cozy fall crockpot recipes. And for more black eyed pea wisdom, this Delish article has great tips too!
See? I told you it was easy. Now all that’s left is to grab a bowl and dig in to this soul-warming comfort food at its finest!
Tips for Perfect Black Eyed Peas Recipe Crock Pot
After making this black eyed peas recipe crock pot version more times than I can count, I’ve picked up some tricks that take it from good to “Oh my goodness, how did you make these so good?” Here are my can’t-live-without tips:
Stir with love (but not too much!): I give the pot a gentle stir about halfway through cooking. This helps everything cook evenly without the peas at the bottom getting mushy. But don’t overdo it – every time you lift that lid, you’re letting precious heat escape!
Smoked turkey leg swap: While I adore the rich flavor of ham hocks, using a smoked turkey leg gives you that same incredible smokiness with a lighter touch. It’s my go-to when I’m feeding folks who prefer less pork flavor or want to keep things leaner.
Broth to the rescue: Peas soaking up too much liquid? No worries! Just stir in an extra 1/2 cup of water or broth if things look too thick toward the end. The beauty of this recipe is how forgiving it is – you can adjust the consistency to your liking.
Rest for perfection: This is my biggest secret – turn off the cooker and let those peas sit for about 10 minutes before serving. The flavors have time to really come together, and the texture becomes absolutely dreamy. Try it – you’ll notice the difference!
Follow these simple tricks, and you’ll have a pot of black eyed peas that’ll have everyone asking for your recipe. Just don’t tell them how easy it was – let them think you slaved away all day!
Serving Suggestions for Black Eyed Peas Recipe Crock Pot
Oh, the possibilities with this black eyed peas recipe crock pot creation! I love how versatile these tender peas are – they play well with so many sides. My absolute must-have? A big ol’ hunk of cornbread to soak up that delicious pot liquor. If you’re feeling fancy, try our cheesy jalapeno cornbread waffles – the spicy kick is amazing with the smoky peas.
For a classic Southern plate, serve them over steaming white rice with a side of garlicky collard greens. Or go wild with toppings – I always set out hot sauce (Crystal is my fave), chopped green onions, and a bowl of fresh parsley for sprinkling. Leftovers? They’re even better the next day stuffed into a baked potato or folded into a breakfast scramble. Trust me, once you start experimenting, you’ll find a dozen ways to enjoy this humble but mighty dish!
Storage and Reheating Instructions
One of the best things about this black eyed peas recipe crock pot dish? It gets even better as leftovers! Here’s how I store and revive mine:
Fridge storage: Pop those cooled peas in an airtight container (I love my glass ones) and they’ll keep beautifully for up to 4 days. Pro tip – that ham hock flavor keeps deepening overnight!
Freezer friendly: Portion them out into freezer bags – they’ll stay delicious for about 3 months. Lay the bags flat to freeze – takes up less space and thaws quicker.
Reheating magic: My go-to is the stovetop – just warm them low and slow with a splash of water to loosen things up. For quick meals, the microwave works too – cover with a damp paper towel and zap in 1-minute bursts, stirring between each. Either way, you’ll have hearty, flavorful peas ready in no time!
Black Eyed Peas Recipe Crock Pot FAQs
I get asked about this black eyed peas recipe crock pot version all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):
Can I use canned black eyed peas instead of dried?
Honestly? I wouldn’t recommend it for this recipe. The magic happens when dried peas slowly absorb all that smoky flavor from the ham hock while cooking. If you’re in a pinch, you could use canned – but you’ll need to drastically reduce the liquid (maybe just 2 cups water) and cooking time (about 1 hour on high). They won’t have that same rich, developed flavor though. Stick with dried if you can!
How can I make vegetarian black eyed peas in the crock pot?
Easy peasy! Just swap the ham hock for 1 teaspoon smoked paprika (trust me, it gives that same smoky depth) and use vegetable broth instead of water. I like to add a bay leaf too for extra flavor. You’ll be amazed how satisfying these veggie-friendly peas can be! For more inspiration, check out this vegetarian slow cooker version.
Why won’t my black eyed peas get tender in the crock pot?
Oh honey, I’ve been there! Usually it’s one of two things: either they’re still undercooked (give them another hour and check), or you’ve got old beans that have been sitting in your pantry too long. Dried peas should cook up tender in 4-6 hours max. If they’re still hard after that, they might be past their prime. Next time, buy from a store with high bean turnover, and store them in an airtight container. Nobody wants to chew on little pebbles!
Nutritional Information
Just between us – I’m no nutritionist, but I do like knowing what’s going into my body! These numbers are estimates and might change depending on your exact ingredients (that ham hock size can vary, ya know?). Here’s the scoop per serving of this black eyed peas recipe crock pot goodness:
- 220 calories – perfect for a satisfying yet light meal
- 15g protein – thanks to those mighty peas and smoky meat
- 35g carbs – the good kind that keeps you full
- 8g fiber – your gut will thank you later
Not too shabby for a bowl of comfort that tastes this good, right? Just remember – these numbers are guidelines, not gospel. Now go enjoy your delicious creation!
Final Thoughts
Alright, friend – it’s time to get that crock pot working! This black eyed peas recipe crock pot version is calling your name. So simple you’ll wonder why you didn’t try it sooner, so delicious you’ll make it all winter long. Give it a spin tonight and let me know how it turns out in the comments – I wanna hear about your family’s reactions when they taste that smoky goodness!
Black Eyed Peas Recipe Crock Pot
Ingredients
Equipment
Method
- Rinse the black eyed peas under cold water and drain.
- Place the peas, water, ham hock or turkey leg, onion, garlic, salt, black pepper, and red pepper flakes (if using) in the crock pot.
- Cover and cook on high for 4 hours or on low for 6-8 hours, until the peas are tender.
- Remove the ham hock or turkey leg, shred the meat, and return it to the pot.
- Stir well and adjust seasoning if needed before serving.