Slow Cooker Black-Eyed Peas
A creamy, hearty bowl of slow-cooker black-eyed peas is a Southern comfort food made easy! This is one of my go-to Southern sides that keeps the whole family returning for seconds.
Cooking black-eyed peas in a slow cooker couldn’t be easier, and it packs some serious flavor (and nutrition). You can put it all in the pot 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 better.
Another great thing about black-eyed peas is that they make a good side for just about any meal. You can spoon them over rice, add them to soups, and enjoy them as is. The possibilities are endless.
Why Use the Slow Cooker
Black-eyed peas cooked low and slow become creamier because the starch breaks down for a thicker, more flavorful sauce. While I did fry the bacon and sauté the aromatics first, you can totally dump all the ingredients as-is into the cooker, set it, and forget it. These legumes are also experts in absorbing the smokiness from the bacon to their very core.
How to Slow Cook Black-Eyed Peas
- Fry the bacon, then sauté the veggies in the bacon grease.
- Add everything to the slow cooker, set it, and let it cook away.
Recipe Tips
- Make a black-eyed pea stew by adding a cup of chopped carrots when you sauté the onion and celery. Cook as instructed, then add a can of diced tomatoes for 15-20 minutes before the peas finish cooking.
- 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. A tablespoon of smoked paprika will replace the smokiness bacon usually provides.
- Replace the bacon and sausage with ham hocks. When the beans are cooked, remove the ham from the bone, shred it, and add it back to the beans.
- If the beans look a little greasy, you can remove the extra fat by dragging a paper towel across the top of the beans for a few seconds to soak it up.
Make-Ahead and Storage Instructions
You can make this recipe 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.
We use leftovers to make black-eyed pea fritters, dips, cowboy caviar, and salads.
What to Serve With 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. We also love them with white rice and smoked pork chops.
More Comforting Southern Sides to Try
By Imma
Watch How to Make It
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This blog post was originally published in December 2022 and has been updated with additional tips, new photos, and a video.
Slow-Cooker Black-Eyed Peas
Ingredients
- 4-5 slices bacon, chopped
- 1 large onion, diced
- 1 stalk celery, diced
- 2-3 teaspoon (10-15g) minced garlic
- 2 teaspoon (2g) minced thyme
- 1 pound (450g) dried black-eyed peas (sorted and rinsed)
- 1 1 cup (240g) diced smoked sausage (about 8 ounces)
- 1 bay leaf
- 1-2 teaspoons (5-10g) Creole seasoning
- 1 teaspoon (5g) paprika (optional)
- 1 tablespoon (15g) bouillon powder
- salt and pepper to taste (start with ¾-1 teaspoon each and add more as desired)
- 7 cups (1.6 liters) chicken broth
Instructions
- Fry the bacon in a pan for about 5 minutes. Drain excess bacon fat with a slotted spoon and transfer the bacon to the slow cooker.
- Add the onion, garlic, celery, and thyme to the pan, sauté for about 3 minutes, take the pan off the heat, and add the contents to the slow cooker.
- Then add the black-eyed peas, sausage, bay leaf, Creole seasoning, paprika, bouillon powder, salt, and pepper.
- Finally, pour in the chicken broth. Stir well, cover, and simmer on low for 6-8 hours or on high for 3-5 hours.
- Adjust seasonings to taste after the peas are cooked. Garnish with your cooked bacon and serve.
Tips & Notes:
- You don’t need to soak black-eyed peas, but it won’t hurt. Soak them for eight hours or overnight and use only five cups of chicken broth in the recipe. Then, cook on low for 4-5 hours or high for around 3 hours. (See next note)
- How long it takes depends on the age of the peas, altitude, and your slow cooker. Adjust cooking time to your circumstances.
- For creamier beans, remove a cup of the peas and mash them up. Add them back to the slow cooker and stir.
- Add chopped kale or collard greens 20-30 minutes before the beans are done if desired.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I have been making this recipe for a few years now. It’s honestly amazing. I NEVER liked black eyed peas growing up, and dreaded new years when I had to eat them. Not anymore! We make these regularly once it starts to get cold, and even my teenagers like it! Thank you!!!
Awesome!!! You just made my day. Thank you and happy cooking
I’m making this recipe in the slow cooker. I don’t see when to add the kale. Did I miss it in the recipe? I can’t wait to try it. My family loves black eyed peas. I’m also making hog jowl.
You didn’t miss it . Add the kale during the last 15-20 minutes of slow cooking so it stays tender and green. Stir it in, cover, and you’re good to go—sounds delicious with the hog jowl!
Hi ! I am making this as I type. I had 6 cups of broth and added a cup of water. Do you think I should add any more seasonings, for full flavor? Sadly I don’t have any bouillon and I found a cup of broth after I put the water in! ♀️ Happy New Year!
Hi Heather, Yes add more seasonings to boost the flavor .
I don’t have a bouillon cube, is there a good substitution?
You can adjust the taste with more creole seasonings for added flavor.
Does this recipe’s 8 servings portioned as a side or as a meal? I’m looking to make this as a main dish for 8 people.
Hi Andrea, This recipe serves 10 as a side dish and 8 as a main, but you might need to scale up the recipe slightly to ensure everyone has a satisfying portion.
Enjoy
(edited)
I’m happy I found an easy and authentic blackeyed peas recipe. I used smoked turkey legs instead of sausage or ham hock and added carrots. I soaked the peas over night to save a little time but still took a little over 6 hours. Thanks for the recipe.
You’re welcome, Kimmy!
If I use 2 lb of Black eyed peas, do I also have to double the liquid?
Hi Dee. Yes, you do 🙂 !
Hello. I didn’t see when to put in the meats. I was going to use bacon and some kind of sausage. Do I have to cook the sausage before hand or will it be enough while its in the slow cooker?
Thanks! It looks good
Hi Jason. No need to cook the sausage before hand. Add the sausage in with all the other ingredients in step 4. Happy cooking!
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?
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.”
Does this recipe freeze well?
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
When do you fry and add in sausage?
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.”
Can you still use the kale in this recipe? If so at what point do I add it? Thank you!!
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!
How much of the Kale do I use? Love this recipe.
About 2-3 handfuls. Happy Cooking!
This is best black eye pea recipe I have ever tried. I used spicey Conecuh smoked sausage. It all blended together perfectly.
Oh great to hear that. Thank you so much!
Hi.
Can I use canned black eye peas or a bag of frozen black eye peas instead? Thank you
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/
Absolutely delicious. Love black eye peas
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
This recipe sounds great. At what point do you add the bacon and sausage?
Thanks for catching that. You add them back after the beans with the seasonings.
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?
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.