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Black eyed peas in a white bowl with a black rim

Slow Cooker Black Eyed Peas

Slow Cooker Black Eyed Peas are easy to make and are very flavorful! Ring in the New Year with a lucky and tasty bowl of crock pot Black Eyed Peas with ham and collard greens.

Course Dinner
Cuisine American
Keyword crock pot black eyed peas recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Calories 245 kcal
Author Sandy Clifton


  • 1 lb Black Eyed Peas, soaked 4 to 8 hours
  • 5 cups Chicken Broth, low sodium
  • 1 Ham Hock or Ham Shank, (smoked for best flavor)
  • 2 slices Thick Cut Bacon, roughly chopped
  • 1 lg Onion, chopped
  • 1 Bay Leaf
  • 2 (3") sprigs Fresh Rosemary
  • 1 Jalapeño (optional) seeded and diced
  • 5 cloves Garlic, pressed or minced
  • 1 Tbsp Smoked Paprika
  • 1/4 tsp Dried Thyme

Add These Later

  • 1 1/2 tsp Kosher Salt (or 1 tsp table salt)
  • 1/2 tsp Pepper
  • 2 tsp Balsamic Vinegar
  • 2 big handfuls Collard Greens (optional) chopped


  1. Add the soaked and drained Black Eyed Peas to a 6 qt or larger slow cooker.

  2. Pour in the broth, then add the ham hock, bacon, onion, bay leaf, rosemary, jalapeño, garlic, smoked paprika, and thyme. Stir.

  3. Place lid on the crock and cook on high for 4 hours or Low for 6 hours.

  4. Then add the salt, pepper, balsamic vinegar, and collards, if using. Stir well.

  5. Cook another 1 to 2 hours, or until beans are done and meat comes off of the bone easily. Time will vary by how long you soaked the beans and if you are using High or Low temp on your slow cooker.

  6. Remove the bay leaf and rosemary stems. Taste and adjust salt, if needed.

  7. Serve over rice, or as is in a bowl.