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Slow Cooker Creamy Southern Black-Eyed Peas

A close-up of a steaming white bowl filled with creamy black eyed peas, chunks of meat, carrots, and celery.
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Make tender, flavorful Southern-style black-eyed peas easily in your slow cooker using smoked meat for a deep, savory taste.

Ingredients

Scale
  • 1 pound dried black-eyed peas, rinsed and picked over
  • 1 smoked ham hock or 4 ounces smoked turkey wing
  • 6 cups chicken broth or water
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/4 cup heavy cream (optional, for creaminess)

Instructions

  1. Place the rinsed black-eyed peas, ham hock (or turkey wing), chicken broth, onion, celery, carrots, garlic, thyme, bay leaf, and smoked paprika into the slow cooker.
  2. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the peas are very tender.
  3. Remove the ham hock or turkey wing. Discard the bone and shred any meat. Return the meat to the slow cooker. Remove and discard the bay leaf.
  4. If you prefer a creamier texture, use an immersion blender to briefly pulse the mixture a few times, or mash about 1 cup of the peas against the side of the pot.
  5. Stir in the heavy cream, if using.
  6. Taste the peas and add salt and pepper as needed. Serve hot.

Notes

  • For the best flavor, soak the dried peas overnight before cooking, then drain and rinse them before adding them to the slow cooker.
  • If you do not have smoked meat, add 1/2 teaspoon liquid smoke or a dash of Worcestershire sauce for depth.
  • These peas are excellent served alongside collard greens or cornbread.

Nutrition

Find it online: https://magazinemeal.com/slow-cooker-creamy-black-eyed-peas/