Smoky Slow Cooker Black Eyed Peas and Ham

Name: Smoky Slow Cooker Black Eyed Peas and Ham
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 1 lb dried black-eyed peas; 1 ham hock (about 1 lb); 4 cups chicken broth; 1 large onion, chopped; 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp black pepper; 1/2 tsp salt; 1/4 tsp cayenne pepper; 2 bay leaves; 2 tbsp apple cider vinegar; 2 tbsp olive oil; 1/2 cup chopped fresh parsley

🕒 Prep: 15 min

🔥 Cook: 8 hours

🍽 Serves: 6

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Welcome to a hearty, soul-soothing dish that's perfect for those chilly nights when you crave something warm and comforting. This Smoky Slow Cooker Black Eyed Peas and Ham recipe combines the deep, savory flavors of ham with the earthiness of black-eyed peas for a meal that's both nourishing and deliciously smoky.

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Ingredients for Smoky Slow Cooker Black Eyed Peas and Ham

Black-eyed peas are the star of this dish, offering a mild flavor and creamy texture that absorbs the smoky, savory notes beautifully. The ham hock adds rich, meaty depth and infuses the peas with a smoky essence. Chicken broth acts as the flavorful base, while onion and garlic provide aromatic undertones. The smoked paprika enhances the smokiness, and black pepper, salt, and cayenne pepper add just the right kick of spice. Bay leaves contribute a subtle herbal note, and a splash of apple cider vinegar at the end brightens everything up. A drizzle of olive oil brings it all together, while fresh parsley adds a final burst of freshness.

Tips & Tricks

For a thicker consistency, mash some of the peas with a spoon before serving.
Ham hocks can be salty, so wait until the end to adjust seasoning.
If you prefer a bit more heat, add an extra pinch of cayenne or some hot sauce.

Serving Suggestions

This dish pairs wonderfully with warm cornbread or a side of steamed rice to soak up all that flavorful broth. A simple green salad with a tangy vinaigrette can add some freshness and a bit of crunch to your meal.

Frequently Asked Questions

Can I use canned black-eyed peas?: Yes, but reduce the cooking time to avoid mushy peas. You might also want to cut back on the broth.
What if I don't have a ham hock?: Smoked sausage or bacon can be a great substitute for adding a smoky flavor.
Can this be made vegetarian?: Absolutely! Use vegetable broth and smoked paprika for that smoky flavor, and skip the ham hock.

Smoky Slow Cooker Black Eyed Peas and Ham Recipe Walkthrough

First things first, you'll want to rinse and sort through your dried black-eyed peas. This step is essential to wash away any dirt and discard any debris or bad peas. Once that's done, grab your slow cooker and toss in the peas along with the ham hock. Pour in the chicken broth, then scatter the chopped onion and minced garlic over the top.

Next, sprinkle in the smoked paprika, black pepper, salt, and a touch of cayenne pepper for a bit of heat. Add the bay leaves for their subtle aroma. Give everything a gentle stir to make sure those spices are well-distributed. Cover your slow cooker and set it to low, then let it do its magic for about 8 hours, or until the peas are tender.

After the slow cooker has worked its wonders, remove the ham hock. Shred the meat, discarding the bone and any excess fat, and return this succulent meat back into the pot. Now, stir in the apple cider vinegar and olive oil, tasting to adjust the seasoning if needed. Before serving, fold in the chopped fresh parsley for a pop of color and freshness.

Why You'll Love This Recipe

Perfect for the slow cooker — set it and forget it!
Smoky and savory flavors that are deeply satisfying.
Uses affordable, pantry-friendly ingredients.
Great for meal prep — it tastes even better the next day.
High in protein and fiber, keeping you full and happy.

Ingredients

1 lb dried black-eyed peas

1 ham hock (about 1 lb)

4 cups chicken broth

1 large onion, chopped

2 cloves garlic, minced

1 tsp smoked paprika

1/2 tsp black pepper

1/2 tsp salt

1/4 tsp cayenne pepper

2 bay leaves

2 tbsp apple cider vinegar

2 tbsp olive oil

1/2 cup chopped fresh parsley

Step-by-step Instructions

1. Rinse and sort the dried black-eyed peas, discarding any debris.

2. In a slow cooker, combine the black-eyed peas, ham hock, chicken broth, chopped onion, minced garlic, smoked paprika, black pepper, salt, cayenne pepper, and bay leaves.

3. Stir all the ingredients gently to combine, then cover and cook on low for 8 hours or until the peas are tender.

4. Once cooked, remove the ham hock, shred the meat, and discard the bone and any excess fat. Return the shredded meat to the slow cooker.

5. Stir in the apple cider vinegar and olive oil, then taste and adjust the seasoning if necessary.