Slow Cooker Black Eyed Peas

Why You’ll Love This Recipe

This dish isn’t just easy, it’s deeply rooted in Southern tradition. Black-eyed peas are often served on New Year’s Day for good luck, symbolizing coins, while sides like collard greens represent money and cornbread symbolizes gold.

Beyond the symbolism, this slow cooker recipe is a hands-off way to create something hearty, flavorful, and satisfying. No soaking is required, it makes excellent use of leftover meat, and it feeds a crowd with very little effort.

As someone who’s made this dish more times than I can count (every single year since I have been married – 24 years), I can tell you my entire family loves it and its just as good reheated the next day.

Ingredients You’ll Need

To make a full pot of flavorful black-eyed peas in the crock pot, you’ll need simple pantry staples plus a few fresh veggies. The perfect black eyed pea recipe is also easily adjustable based on what you have on hand.

Here’s what you’ll need to create my version:

• 1 (16 oz) bag dried black-eyed peas – no need to soak them beforehand.
• 6 cups water – enough liquid to cook the peas and keep them tender.
• 3 crushed bouillon cubes – chicken or vegetable for extra savory depth. I prefer bouillon over broth because it concentrates flavor without watering down the dish.
• 1 tablespoon minced garlic – for aromatic flavor.
• 1 medium yellow onion, diced.
• 1 red bell pepper, diced.
• 1 jalapeño, seeded and diced, for just a touch of heat. This adds warmth without overpowering spice.
• 1 cup chopped cooked ham – a great way to use leftovers, though totally optional.
• 6 slices bacon, chopped – adds smokiness and richness that builds as it simmers.
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper – adjust to your preferred spice level.
• ½ teaspoon salt
• ¼ teaspoon black pepper

If you like things extra spicy, feel free to add your favorite Cajun seasoning or even a few dashes of hot sauce at the end.

How to Cook Black Eyed Peas in a Crock Pot

Start by rinsing your dried black-eyed peas under cold water to remove any dust or packaging debris. You don’t need to soak them because the slow cooker will do all the work.

Add the rinsed peas to your slow cooker along with the water and crushed bouillon cubes. Then toss in the diced onion, garlic, bell pepper, jalapeño, ham (if using), and bacon. Sprinkle in your seasonings: cumin, oregano, cayenne, salt, and black pepper. Give everything a good stir so the flavors are well distributed.

Cover the slow cooker and set it to high. Let everything cook for about 6 hours. I recommend checking around the 5-hour mark to test the peas for tenderness. Depending on your slow cooker, they may be done a little sooner or need a bit more time. Once the peas are soft and the flavors have melded, stir everything again before serving.

I usually make a batch in mid-morning, and by dinnertime, the house smells incredible and dinner is ready to serve.

Tips from my kitchen

This recipe is beginner-friendly, but a few tips can help make it even better:

• Don’t oversalt early on. Between the bouillon and ham, there’s already a salty base. Just wait until the end to taste and adjust.
• Add liquid if needed. If the peas seem too thick, stir in a little broth or water to loosen them up.
• Make it your own. I sometimes toss in a bay leaf or a few sprigs of thyme for extra flavor.
• For extra flavor, brown the bacon before adding it to the slow cooker. This is totally optional, but it adds a smoky boost.

Easy Swaps and Add-Ins

Don’t have ham on hand? No problem. This recipe is flexible:

• Skip the meat entirely for a vegetarian option and add a teaspoon of smoked paprika.
• Swap in cooked sausage, turkey, or ground beef if you have leftovers to use.

Serving ideas and side pairings

These black-eyed peas are cozy, filling, and perfect on their own, but they pair amazing with a few classic Southern sides. My husband loves them over white but I prefer eating them with my homemade cast iron cornbread (same as I prefer chili).

For a true New Year’s Day feast, try adding these slow cooker collard greens, baked macaroni and cheese, or roasted cabbage to the table.

How to store and reheat leftover black eyed peas

Leftovers are even better the next day after the flavors have had time to hang out together. Store any extras in an airtight container in the refrigerator for up to four days. You can also freeze individual portions for up to three months and just thaw overnight in the fridge before reheating.

To reheat, warm gently on the stovetop or microwave, adding a splash of water if needed to loosen things up.

Frequently Asked Questions

Are black-eyed peas a bean or a pea? They’re actually a type of bean called “cowpeas,” but the name black-eyed peas is widely used and recognized.

Do I need to soak black-eyed peas before cooking them in a crock pot? No soaking is needed for this recipe. The long, slow cooking time softens the peas perfectly.

Why are black-eyed peas considered lucky? Traditionally eaten on New Year’s Day, black-eyed peas are believed to bring prosperity. They represent coins, while collard greens symbolize paper money, and cornbread stands in for gold.

What is Hoppin’ John? Hoppin’ John is a Southern dish made with black-eyed peas, rice, and pork. It’s similar to this recipe but usually includes rice cooked right in. In this version, the rice is served separately, letting you control the texture and flavors of each part of the meal.

If you try this easy crock pot black eyed peas recipe, let me know how it turned out and don’t forget to serve it up with something buttery and Southern!