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Slow Cooker Southern Black-Eyed Peas - Image 3

Slow Cooker Southern Black-Eyed Peas

A comforting and easy-to-make dish, these Slow Cooker Southern Black-Eyed Peas are perfect for a hearty meal. Simmered with bacon and spices, they offer a taste of the South in every bite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried black-eyed peas rinsed and sorted
  • 6 cups chicken broth low-sodium preferred
  • 1 onion diced
  • 2 cloves garlic minced
  • 4 slices bacon cooked and crumbled
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme dried

Equipment

  • Slow cooker (6-quart or larger)
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Place the rinsed black-eyed peas in the slow cooker. Add the chicken broth, diced onion, minced garlic, crumbled bacon, smoked paprika, thyme, and bay leaf. Stir to combine.
  2. Cover and cook on low for 6 hours or until the peas are tender. You may need to adjust the cooking time based on your slow cooker's performance.
  3. Once the peas are tender, remove the bay leaf and season with salt and pepper to taste. Stir well to ensure the flavors are evenly distributed.
  4. Serve hot, garnished with additional crumbled bacon if desired.

Notes

Chef's Tips:
• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Avoid overcooking the peas, as they can become mushy. Check for doneness around the 5-hour mark.
• Serve with cornbread or over rice for a complete meal.
Food Safety:
• Ensure the peas reach an internal temperature of 165°F to kill any potential bacteria.
• Store leftovers in the refrigerator within two hours of cooking.