Crockpot Black Eyed Peas are hearty comfort food that is perfect for any occasion. Using a slow cooker, we let the black-eyed peas simmer to a tender, melt-in-your-mouth texture. Along the way, they will absorb a medley of flavors from accompanying ingredients like bacon, garlic, and onion. The result is a savory, comforting dish you’ll turn to again and again.
Few things are more comforting than a pot of southern black-eyed peas.
Each spoonful is like a comforting hug, reminding you of home, no matter where you are.
Some people eat them only on New Year's Day for good luck, but at my house, we enjoy them throughout the year.
I think you'll understand why once you try this crockpot black-eyed peas recipe. Let’s get cooking!
Ingredients & Subsitutions
- Dry Black-Eyed Peas: Make sure to rinse them well before putting your black eyed peas in the crockpot.
- Olive Oil: Use any oil you have on hand.
- Bacon: It gives our dish an irresistible depth. Try using smoked paprika or liquid smoke for a vegetarian version.
- Onion: I recommend using yellow or white onion.
- Celery Ribs: If you don't have celery on hand, try adding some bell peppers.
- Carrots: These sweet, earthy root veggies add a pop of color and subtle sweetness.
- Minced Garlic: A teaspoon of garlic powder can be use if you prefer.
- Smoked Paprika:Use regular paprika if you don't have smoked.
- Cayenne Pepper: Adjust this to your preference, or swap it out for a milder spice like chili powder if you're sensitive to spice.
- Chicken Broth: Vegetable broth can be easily substituted for a vegetarian version of this black-eyed peas crockpot recipe.
- Red Wine Vinegar: Apple cider vinegar or white wine vinegar can also be used.
- Sea Salt: You can use any type of salt you have on hand.
- Freshly Ground Black Pepper: Adds a subtle heat and complexity to the dish. Pre-ground pepper can be used if that's what you have in your pantry.
Step by Step Instructions
For the full recipe for crockpot black-eyed peas with measurements, see the recipe card at the end of the post.
Tips and Tricks
- Flexibility with ingredients: Feel free to experiment with the vegetables you add to your black eyed peas. Try adding bell peppers or even some diced tomatoes for a different flavor profile.
- Spice it up: If you like heat, feel free to add more cayenne pepper. You could also add a diced jalapeno or two for an extra kick. Cajun seasoning is also a nice addition.
- Bacon substitution: If you don't eat pork, you can substitute the bacon with turkey bacon or even smoked turkey leg. For a vegetarian version, omit the bacon and add a dash of liquid smoke for that smoky flavor. Or, if you want to go all-in on the pork, add a ham hock to the beans.
- Perfect pairing: These Slow Cooker Black Eyed Peas pair wonderfully with a side of cast iron cornbread, Instant Pot jasmine rice, or CrockPot mac and cheese.
Do black-eyed peas have to be soaked overnight before cooking?
You do not need to soak black eyed peas overnight when you cook them in your slow cooker.
However, if you have the time, a quick soak can help them cook more evenly and make them easier to digest.
If you do soak them overnight, I recommend reducing the cooking temperature to low.
Can you cook black-eyed peas for too long?
Yes, if cooked for an extended period of time, black-eyed peas can become mushy. It's best to check them periodically and stop cooking once they are tender.
Store leftover black eyed peas in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.
Reheat black eyed peas on the stove over medium heat, stirring occasionally until heated through. Alternatively, they can be reheated in the microwave in 1-minute intervals, stirring in between.
Add a splash of broth or water if needed to prevent drying out.
More Slow Cooker Recipes to Try
- Sweet and Savory Delight: If you're looking for a main dish that's as easy as it is delicious, our Honey Garlic Slow Cooker Chicken Thighs are a surefire hit, with a sweet, sticky glaze that the whole family will love.
- Comfort Sides: To add a healthy and sweet side to your meal, try our Slow Cooker Sweet Potatoes, which become perfectly tender and caramelized in the slow cooker.
- A Holiday Favorite: For a fuss-free holiday main dish, give our Crockpot Turkey Breast a try - it's juicy, flavorful, and practically cooks itself.
- Dessert Time: And finally, to round off your meal, why not whip up a batch of our Slow Cooker Apple Crisp? It's a warm, comforting dessert that fills your home with the smell of baked apples and cinnamon.
No-Soak Crockpot Black Eyed Peas with Bacon
- 16 ounces dried black-eyed peas
- 1 tablespoon olive oil
- 8 ounces bacon chopped
- 1 onion chopped
- 2 celery ribs chopped
- 3 carrots peeled and diced
- 1 tablespoon minced garlic
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 8 cups chicken broth
- 2 teaspoons red wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper.
- Rinse the black-eyed peas well and place them in your slow cooker.
- Heat the oil in a large skillet over medium-high heat. Add the bacon, onion, celery, and carrots.
- Cook for 8 minutes. Add the garlic, smoked paprika, and cayenne pepper. Cook for 1 more minute.
- Transfer the mixture to the slow cooker and add the broth and red wine vinegar.
- Cover and cook on HIGH heat for 6 hours. Add the salt and pepper, and cook for 15 more minutes or until the black eyed peas are tender.