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Okay, so here’s the deal: this is one of those recipes I go back to every single winter — especially around New Year’s. And not just because black-eyed peas are supposed to bring good luck (though I’ll take all the luck I can get). It’s because this is cozy, humble, real food. The kind that makes your kitchen smell amazing and fills your belly in the best way.
It’s the kind of dish that simmers all day in the background while you do laundry or get your life together — and then rewards you with something warm and comforting at the end of it. I usually serve it with cornbread, or over rice if I’m feeling extra hungry. Bonus points if there are leftovers (because yes, it’s even better the next day).
Why You’ll Love This Recipe
It practically cooks itself. Toss it all in the slow cooker and walk away.
Smoky, savory goodness from bacon, ham, and spices that work together like magic.
Nutritious without being fussy. High in fiber, hearty, and totally satisfying.
Super forgiving. You can swap in what you’ve got or leave out what you don’t.
Tastes even better tomorrow. Like most good things.
Ingredients (and a few notes from my kitchen)
Dried black-eyed peas: They don’t need soaking. Just rinse and you’re good to go.
Bacon: I like thick-cut for bigger pieces, but use whatever you have.
Ham: Adds richness and rounds things out. Leftover ham is great here.
Onion + garlic: No shortcuts here — real aromatics make a difference.
Chicken broth: I use low-sodium and adjust salt later.
Smoked paprika + thyme: Adds that warm, earthy flavor that makes this dish sing.
Cayenne (optional): A little heat goes a long way. I usually add just a pinch.
Bay leaf: Don’t forget to pull this out before serving!
Instructions
1. Rinse the peas
Lay the peas out on a baking sheet and give them a quick scan — every now and then you’ll find a little stone or shriveled one. Rinse them under cool water and drain well.
2. Load the slow cooker
Add your black-eyed peas, diced onion, garlic, paprika, thyme, cayenne (if using), and a bay leaf into the pot. Pour in enough broth to cover everything — about 4 cups, give or take.
3. Cook your bacon
Chop it up and cook it in a skillet until crisp. Save about a tablespoon of the drippings — we’re adding that to the slow cooker for extra flavor. Drain the bacon on paper towels and try not to eat too much before it goes in the pot.
4. Add the meat
Toss the cooked bacon and a cup of diced ham into the slow cooker. Pour in the reserved bacon fat, too — trust me.
5. Slow cook it
Cover and set the slow cooker on high for 6–7 hours or low for 10–12 hours. Go live your life. Check on it near the end — the peas should be tender and the broth thickened into something stew-like.
6. Taste and finish
Fish out the bay leaf, then give it a taste and adjust salt and pepper. If you want to get fancy, sprinkle with fresh parsley before serving. Or not.
How to Serve It
With cornbread: Obviously. Bonus points if it’s slathered with butter.
Over rice: A solid option, especially when you want something more filling.
With sautéed greens: If you’re sticking with Southern tradition (or just want something green on the plate).
In a bowl, with a spoon, standing at the stove: Been there, done that.
Leftovers & Reheating
Fridge: Keeps for 4–5 days easily. The flavors keep developing.
Freezer: Cools beautifully and freezes like a champ. Just let it cool before packing it up.
Reheat: I usually do it on the stovetop with a splash of broth or water. You can microwave too — just go slow and stir often.
Variations You Might Try
Vegetarian: Leave out the bacon and ham. Use vegetable broth and maybe a splash of liquid smoke.
Spicy: Add diced jalapeños or more cayenne — or just bring the hot sauce to the table.
Tomatotoes: Stir in a can of diced tomatoes toward the end. It adds a subtle tang.
Herby: Add a few sprigs of thyme or rosemary early on for more depth.
Pork-free: Smoked turkey legs or turkey bacon work beautifully here.
Final Thoughts
If you’re looking for something that tastes like it came out of your grandma’s kitchen — without actually spending all day cooking — this is your recipe. It’s simple, cozy, flavorful, and flexible. And if you happen to believe in good luck food on New Year’s, well… this covers you there too.
Let me know how you serve yours. Me? I’m usually eating it out of a mug, barefoot, and dipping cornbread with one hand. Not fancy — just right.
Slow Cooker Black-Eyed Peas with Bacon
Ingredients
- 1 lb dried black-eyed peas rinsed and sorted
- 6 slices thick-cut bacon chopped
- 1 cup diced ham
- 1 tbsp reserved bacon drippings
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1 bay leaf
- ⅛ tsp cayenne pepper optional
- salt and black pepper to taste
Instructions
- Rinse and sort the black-eyed peas, removing any debris or shriveled pieces. Drain well.
- In a skillet over medium heat, cook chopped bacon until crispy. Reserve 1 tbsp of the drippings. Drain bacon on paper towels.
- Add peas, diced onion, garlic, smoked paprika, thyme, bay leaf, and cayenne (if using) to the slow cooker. Pour in chicken broth to cover.
- Stir in cooked bacon, diced ham, and the reserved bacon fat.
- Cover and cook on high for 6–7 hours or low for 10–12 hours, until peas are tender and broth thickens slightly.
- Remove bay leaf, taste, and season with salt and pepper as needed. Serve hot with cornbread, rice, or sautéed greens.