Black-eyed peas are a traditional Southern comfort food, often served to bring good luck in the New Year. Cooking black eyed peas in my slow cooker has proven to be the easiest method, and it gives them plenty of time to soak up all the flavors! This is such a cozy dish to serve in the cold months of winter!
Ingredients for Slow Cooker Black Eyed Peas
Black Eyed Peas: Use 1 pound of dried black-eyed peas. Broth: Chicken broth acts as the main liquid to give this dish it’s slightly soupy/saucey quality. Tomatoes: Use a can of diced tomatoes to create the base of the sauce. Sausage: Use fully-cooked sausage, diced into small pieces. I like using a smoked sausage–pork, beef, or turkey all work fine. You can also use cooked bacon or diced ham instead. Onion, Celery, & Garlic: These add texture, aroma, and flavor. Jalapeño: Diced jalapeño peppers add a bit of heat. Feel free to omit it if you don’t want any spice. Herbs & Spices: Cajun seasoning is the flavor star here, plus bay leaf and thyme.
Tips for Success
Make sure to sift through the dried beans before using them to remove any dirt or foreign objects. If using older beans (check the expiration date!), you may need to cook them for a bit longer. No need to soak the black eyed peas ahead of time; let the crockpot do the work for you! Don’t let the beans sit in the crockpot on warm for very long, or it will make them mushy.
How to Store and Reheat
Store leftover crockpot black eyed peas in an airtight container in the refrigerator for up to 3 days. Reheat in a large saucepan set over medium-low heat until warmed through. Freeze in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
If I want to make this a meal, I serve these Crockpot black eyed peas on a bed of rice, along with collard greens or another veggie, and some homemade cornbread. They also pair well with comfort food favorites, like hush puppies, baked Mac and cheese, or mashed potatoes.
How to Make Black Eyed Peas in a Crockpot Step by Step
Add Ingredients to the Crockpot: To a large crockpot, add 1 pound of dried black-eyed peas, 7 cups of low-sodium chicken broth, 14 ounces of diced tomatoes, 1 cup of fully-cooked diced smoked sausage, 1 diced onion, 1 rib of diced celery, 1 diced jalapeño pepper, 4 cloves of minced garlic, 1 bay leaf, 2 sprigs of fresh thyme, 2 teaspoons of cajun seasoning, and ½ teaspoon of ground black pepper. Stir to combine. Cook: Cover and cook on HIGH for 5-6 hours. Serve: Stir everything together, remove the bay leaf, add salt to taste, and serve! I find it’s best to remove the black eyed peas from the Crockpot and serve them from a dish, so they don’t get mushy.
