4.71 from 34 votes

Slow Cooker Black Eyed Peas

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Looking for a no-fuss way to enjoy a Southern staple? These slow cooker black eyed peas with bacon are rich, flavorful, and couldn’t be easier to make. Whether you’re using leftover ham or going meat-free, this crock pot recipe is foolproof and comforting, perfect as a classic New Year’s Day “good luck” meal.

slow cooked black eyed peas in a serving dish.

“This recipe was absolutely delicious! Leftovers were even better the next day. So easy to make—I highly recommend it.” – Mary, reader review

I’ve tested this recipe over the years, tweaking the seasoning and protein options, and this version is the one I always come back to. The slow cooker handles everything, and the result is pure comfort in a bowl.

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.

southern black eyed peas made in a crock pot with bacon.

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.

seasonings in a clear bowl.

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.

black eyed peas and ingredients to make hoppin john in a slow cooker

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.

black eyed peas cooked and 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.
spoonful of black eyed peas in a crock pot.

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.

cornbread in cast iron pan.

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!

easy holiday side dish recipe in a bowl and ready to serve.

Do you have a family version or tradition tied to black-eyed peas? I’d love to hear how you make yours. Please share in the comments or tag me if you try it!

4.71 from 34 votes

Slow Cooker Black Eyed Peas


Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Slow Cooker black eyed peas are the perfect after holiday no- cooking and no-baking dish! Using up your left over ham or turkey, this "hoppin john" recipe is a dump and go! Full of delicious Southern flavors like deep spices and garlic, you can serve flavorful black eyed peas right over rice or with corn bread.

Equipment

Ingredients
 

  • 16 oz. dry black eyed peas rinsed, but not soaked
  • 6 cups water
  • 3 beef bouillon cubes crushed
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 jalapeno pepper seeded and diced
  • 6 slices uncooked bacon chopped
  • 1 cup chopped ham optional

Seasonings & Spices

  • 1 tablespoon minced garlic
  • 1-1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Start by rinsing the black-eyed peas in cold water. There’s no need to soak them beforehand.
    16 oz. dry black eyed peas
  • Dice the onion, bell pepper, and jalapeño, and chop the ham and bacon.
    1 onion, 1 red bell pepper, 1 jalapeno pepper, 1 cup chopped ham, 6 slices uncooked bacon
  • Add all ingredients, including the rinsed peas, water, spices, ham, and bacon, to your slow cooker. Stir everything together until well combined.
    6 cups water, 3 beef bouillon cubes, 1 tablespoon minced garlic, 1-1/2 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Set the slow cooker to high and cook for about 6 hours, or until the black-eyed peas are tender. Start checking around the 5-hour mark.
  • Once done, stir again to mix all the flavors before serving over fresh cornbread or rice. Enjoy!

Video

Notes

  • SERVE OVER: Rice, Cornbread, Collard greens, and hot sauce
  • Like Black Eyed Peas less spicy? Skip the jalapeno!

Nutrition

Serving: 1cup | Calories: 156kcal

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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4.71 from 34 votes
4.71 from 34 votes (32 ratings without comment)

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17 Comments

  1. Do you cook the bacon first or put it in to cook in the slow cooker?

    1. Hi staci, you leave the bacon uncooked. It will cook in the slow cooker all day.

  2. No baby what is you doing ? You boil you neck bones and hog maws and season. And you let your black eyed peas soak over night get up about 2 am and put them in a crock pot and put the boiled meat in the pot with it and set on slow. Stir yall folk don’t know nothing about no cornbread black eyed peas and greens. Go have several sets. You are talking to. A Mississippi girl by wY of Louisiana. I will put your food to shame Sat down some place

    1. Sunny, I full understand and respect there are a lot of ways, traditionally and culturally, to enjoy black eyed peas. This recipe is very good – however its a more modern recipe. The beans are soaked, but are soaked in a slow cooker versus overnight. Regarding using neck bones and hog, I am positive all of that is delicious but many people do not have access to additional meat with Covid or have limited products at stores – plus the time involved. This black eyed pea recipe is a great alternative to those that are not wanting a totally from scratch recipe and still tastes delicious. As mentioned in the article, yes – Black Eyed Peas are served with greens for good luck, but I personally prefer them with cornbread or rice.

      Food isnt a competition, its something we have to continue to share with love knowing that not everyone has the same skill, time, or resources to create and this site is based on helping even the most modest cook create something in the home for their family.

      Much love,
      trisha

  3. Carolyn Mcpheron says:

    Trisha, can i use garden crowder peas instead? And how would i need to adjust my time?

    1. Carolyn, this was a really interesting question and I didnt honestly know the answer on the substitution.

      When I do some research on crowder peas in a crock pot, recipes typically have them in the crock pot 4-5 hours. (like this one – https://www.facebook.com/JanetsAppalachianKitchen/posts/crock-pot-crowder-peasfor-easter-i-fixed-us-a-mess-of-crowder-peas-to-go-with-su/1329647460468421/ )

      When I look at my recipe versus crowder peas recipes on timing, it appears they may need a bit shorter time, maxing out around 5 hours over what I do, which is 6. Unfortunately I don’t know the concreate answer without testing, so I would say check them at hour 4-5 and then adjust if you need more time.

      Id be interested to hear if this recipe worked for that so if you do make them, let me know!

  4. Can you adjust this to make in an instant pot?

    1. Trisha Haas says:

      Hi Heather! That would be an entirely different type of recipe and unfortunately, I am not sure the instructions to give you on making black-eyed peas in an instant pot.

  5. This recipe was absolutely delicious! Leftovers were even better the next day. So easy to make I highly recommend it. Good job.

    1. Trisha Haas says:

      Thank you!! It’s one of my favorites too. I am glad you tried it.

  6. Can leftovers be frozen? Looks delicious and I’m not a big black eyed pea fan!

    1. Trisha Haas says:

      Typically they can be frozen but I have not tested out to give exact measurements on timing they would keep.

  7. Happy New Year! This is a fantastic recipe. I am a southerner living in the midwest. Black-eyed peas (and the associated menu) isn’t a new year tradition out here. And finding them can be a challenge. I could only find the dry peas and wasn’t feeling confident I could do justice. Your recipe made it SUPER easy and they are so delicious. My mother would be so proud. Thank you! Will definitely keep and do these time and time again.

  8. codie alcaraz says:

    Made for New years and boy was it good!

  9. Can I put pig feet in with it together

    1. Trisha Haas says:

      Johnny, this is an interesting question and might bring good flavor to the black eyed peas! I have never slow cooked pigs feet, so I am not 100% sure the answer. A little bit of research showed me that you can slow and low cook black eyed peas – but my only concern is the amount of liquid you may need for them. If you choose to do this, you may want to monitor to add additional broth or liquid.

  10. Kelly Landreth says:

    OMGoodness. I despise Black Eye Peas but every New Years Day my husband insist on having them. This was so goood, I actually ate an entire bowl. Lots of flavor. My go to from now on. Thank you for sharing.