Slow Cooker Black-Eyed Peas

These Slow Cooker Black-Eyed Peas are hearty, flavorful, and cooked low and slow with smoked turkey, onion, celery, green bell pepper, garlic, and plenty of savory seasonings. Everything simmers together in the Crock-Pot until the peas are tender and the smoked turkey is falling off the bone.

This is comfort food made the simple way—add everything to the slow cooker, let it cook low and slow, then finish it with seasonings and tender shredded smoked turkey.

Why You’ll Love These Slow Cooker Black-Eyed Peas

• Full of Southern flavor: Smoked turkey, bacon grease, vegetables, and Creole seasoning give these peas plenty of savory, smoky flavor.
• Slow cooker friendly: Most of the cooking happens hands-off in the Crock-Pot.
• Tender smoked turkey: Cooking the turkey low and slow allows it to become fall-off-the-bone tender.
• Rich, flavorful broth: Chicken broth, bouillon, seasonings, and a small flour slurry create a delicious broth that’s perfect with rice.
• Great for family dinners: Serve them as a hearty Southern side or make them part of a comforting meal with rice, cornbread, and your favorite main dish.

Watch how I make this in the video above

Ingredients You’ll Need

• 1 pound dried black-eyed peas, sorted, rinsed, and soaked overnight
• 1 smoked turkey leg
• 2 ribs celery, diced
• 1/2 large white onion, diced
• 1/2 large green bell pepper, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon bacon grease
• 32 ounces low-sodium chicken broth
• 1 cup water, plus more as needed
• 1 1/4 teaspoons chicken bouillon powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Tony’s Creole seasoning
• 1 tablespoon all-purpose flour

Ingredient Notes

Dried black-eyed peas: Sort through the dried peas before soaking and discard any damaged peas or debris. Soaking them overnight helps hydrate the peas before their long, slow cook.

Smoked turkey leg: This is where a lot of the smoky flavor comes from. As the turkey cooks, it seasons the broth and eventually becomes tender enough to pull away from the bone.

Onion, celery, and green bell pepper: These vegetables build the savory flavor base for the peas.

Bacon grease: One tablespoon adds another layer of smoky, savory flavor without overpowering the dish.

Low-sodium chicken broth: Using low-sodium broth gives you better control over the final salt level, especially since the smoked turkey, bouillon, and Creole seasoning also contain salt.

Chicken bouillon powder: This boosts the savory chicken flavor of the broth. I add it later in the cooking process along with the other seasonings.

Tony’s Creole seasoning: A small amount adds extra savory flavor and a little Creole character without making the peas overly spicy.

Flour: A tablespoon of flour is mixed with some of the hot broth near the end of cooking to lightly thicken the broth.

How to Make Slow Cooker Black-Eyed Peas

1. Sort and Soak the Black-Eyed Peas

Sort through the dried black-eyed peas and remove any damaged peas, stones, or debris.

Rinse the peas thoroughly under cool running water, then place them in a large bowl and cover generously with water.

Allow the peas to soak overnight.

The next day, drain the soaking water and rinse the peas thoroughly once more.

2. Add Everything to the Slow Cooker

Add the soaked and drained black-eyed peas to an 8-quart oval slow cooker.

Add the smoked turkey leg, diced celery, diced white onion, diced green bell pepper, minced garlic, bacon grease, and bay leaves.

Pour in the low-sodium chicken broth and 1 cup of water.

Cover the slow cooker and cook on LOW.

3. Cook Until the Peas Are Tender

Continue cooking on LOW until the black-eyed peas have become tender.

Check the liquid level occasionally during the cooking process. If the peas need additional liquid, add a little more water as needed.

Do not add the seasonings yet.

Once the peas are tender, add the chicken bouillon powder, garlic powder, onion powder, black pepper, dried oregano, smoked paprika, and Tony’s Creole seasoning.

Gently stir the seasonings throughout the pot.

Cover and continue cooking on LOW until the smoked turkey is fall-off-the-bone tender.

4. Shred the Smoked Turkey

Once the smoked turkey is very tender, carefully remove the turkey leg from the Crock-Pot and place it on a plate or cutting board.

Remove and discard the skin and bones, then shred the meat into bite-sized pieces.

Set the shredded turkey aside while you thicken the broth.

5. Thicken the Broth

Carefully remove about 1/2 cup of hot broth from the Crock-Pot and place it in a small bowl.

Add 1 tablespoon of flour and whisk thoroughly until smooth and no flour lumps remain.

Slowly pour the slurry back into the Crock-Pot while gently stirring the peas.

Allow the broth to continue cooking until it thickens slightly.

6. Add the Turkey Back to the Pot

Return the shredded smoked turkey to the Crock-Pot and gently fold it into the black-eyed peas.

Remove and discard the bay leaves.

Taste and adjust the seasoning if necessary.

Serve the black-eyed peas hot over rice and enjoy!

Tips for the Best Black-Eyed Peas

Cook them low and slow. This recipe is best cooked on LOW for approximately 8–10 hours. The long cooking time allows the smoked turkey and vegetables to flavor the broth while the peas become tender.

Don’t rush the smoked turkey. Let it cook until the meat easily pulls away from the bone.

Watch the liquid level. Different slow cookers lose different amounts of moisture. Add a little additional water if the peas need it during cooking.

Season later in the cooking process. The smoked turkey, chicken broth, bouillon, and Creole seasoning all contribute salt, so seasoning later gives you more control over the final flavor.

Make the slurry separately. Don’t sprinkle flour directly into the Crock-Pot. Mixing it thoroughly with broth first helps prevent flour lumps.

Stir gently once the peas are tender. Black-eyed peas can begin to break apart when they’re fully cooked, so avoid aggressive stirring toward the end.

What to Serve With Black-Eyed Peas

I love serving these black-eyed peas over hot white rice so the rice can soak up some of that smoky, savory broth.

They also pair beautifully with cornbread, collard greens, cabbage, fried chicken, baked chicken, pork chops, or other Southern favorites.

And don’t forget a little hot sauce at the table if you like some extra heat.

Storage and Reheating

Allow leftover black-eyed peas to cool before transferring them to an airtight container. Store them in the refrigerator for up to 3–4 days.

Reheat individual portions in the microwave or warm them gently in a saucepan on the stovetop until heated through.

The broth may thicken considerably after refrigeration. Add a splash of water or chicken broth while reheating if you’d like to loosen it.

Frequently Asked Questions

Do I Have to Soak Black-Eyed Peas Overnight?

For this recipe, yes. I recommend soaking the dried black-eyed peas overnight, then draining and rinsing them before adding them to the slow cooker. This helps hydrate the peas before their long cooking time.

Why Do You Use Smoked Turkey?

Smoked turkey adds a deep, smoky, savory flavor as the peas slowly cook. Once it’s fall-off-the-bone tender, the meat is shredded and added back to the pot.

Can I Make These Without Bacon Grease?

Yes. The bacon grease adds another layer of flavor, but you can leave it out if needed. The smoked turkey will still give the peas plenty of smoky flavor.

How Do I Know When Black-Eyed Peas Are Done?

The peas should be tender and creamy inside without being hard or chalky. Because dried beans and slow cookers can vary, use tenderness rather than the clock alone to determine when they’re ready.

Why Did My Black-Eyed Peas Get Too Thick?

The peas and flour slurry will continue to thicken the broth, particularly as the dish sits and cools. Simply stir in a little water or chicken broth until you reach the consistency you prefer.

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Did you make these black eyed peas? Leave a star rating and let me know how they turned out!