Slow Cooker Black Eyed Peas Recipe
364 CommentsUpdated Jan 19, 2026
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Make a new tradition with this slow cooker black-eyed pea recipe and bring yourself good luck by making these on New Year’s Day! These southern-style black-eyed peas are slow-cooked with ham, bacon, and onion and make a perfect meal.
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“These are the absolute best I’ve ever had! Tried this recipe for New Years this year and they were perfect! Best flavor!”
– a.r.
Why are black eyed peas eaten on New Years Day?
In the years in the past, I always thought to make these New Year’s Day Black-Eyed Peas too late in the day, so get your ingredients ready! Some believe that eating black-eyed peas on New Year’s Day will bring prosperity to the new year.
I am not a superstitious person, but I love traditions. Making a big pot of these smoky beans with cornbread will be a fun way to start off my new year. Not to mention, the flavors will help even the pickiest eater enjoy black-eyed peas. Enjoy!
Key Ingredients
DRIED black-eyed peas – This recipe is for a one pound bag of dried black eyed peas.
Chicken broth – 7 cups of chicken broth, be sure to measure it out for the box doesn’t have exactly the amount that is stated on the box.
Petite diced tomatoes – This is an addition my family loves. It gives the black eyed peas a tangy flavor and more color.
Cooked bacon – The bacon needs to be cooked and crumbled, do not add it to the slow cooker raw or you will have a flavorless greasy mess.
Diced ham – This can be leftover ham, just cube it!
Other flavorings – Diced sweet onion, fresh garlic, oregano, salt and pepper. – Wait to add the salt until the cooking time is up.
How to Make Black Eyed Peas
- Dump the peas, broth, tomatoes, bacon, ham, onion, garlic, and spices (no salt yet!) into the slow cooker.
- Cook on HIGH until everything is tender and the pot is bubbling with flavor.
- Season to taste, serve and have good luck all year!
Should I soak black eyed peas first?
- For my version, you DO NOT have to soak. Just be sure to cook on HIGH for 7 hours.
- However, if you really feel the need to soak your beans overnight you can. See my soaking method in the recipe card.
Sarah’s Tips & Variations
Vegetarian: Omit the bacon and ham, and use water or vegetable broth instead of chicken broth. Add a 1/2 teaspoon of smoked paprika and a 1/2 tsp. of liquid smoke. Also, add more salt at the end of cooking time to make up for the saltiness in the ham and bacon.
Kosher: Try one or more of these meats instead of pork: Smoked turkey kielbasa, chicken thighs, or turkey bacon. Add a 1/2 teaspoon of liquid smoke for more flavor.
Make it Spicy: Add Cajun seasoning at the end of cooking instead of salt. (Don’t want to add anything too salty or the beans won’t soften). Or add 1/4 teaspoon of cayenne pepper at the beginning of cooking.
Can I use Canned Black Eyed Peas?
This recipe was developed for dry black eyed peas. If you are to use canned, you would not need to cook as long or use as much liquid.
Can I use Fresh Black Eyed Peas?
If you’re using fresh or frozen black-eyed peas instead of dried, they’ll cook much faster. Simply add them straight to the slow cooker with the other ingredients and cook until tender, keeping in mind you won’t need as much liquid as you would for dried peas. Season at the end and adjust the consistency however you like.
Serving Ideas
These black-eyed peas pair perfectly with Slow Cooker Collard Greens, which add that classic Southern flavor.
A creamy side like Crockpot Mac and Cheese works great too, especially if you make it in a second crockpot.
For something to soak up the broth, Slow Cooker Cornbread is always a delicious choice.
A fresh Tomato and Cucumber Salad adds a crisp contrast to the warm, hearty beans.
And if you want to make it a full meal, these peas are wonderful served with a Complete Ham Dinner.
Slow Cooker Black-Eyed Peas Recipe
How to Video
Ingredients
- 1 lb. dried black-eyed peas
- 7 cups chicken broth
- 14 oz. can petite diced tomatoes
- 6 slices bacon, cooked and sliced
- 1 cup diced ham
- ½ cup diced sweet onion
- 1 garlic clove, minced
- 1 tsp. oregano
- ¼ tsp. pepper
- about ¼ tsp. salt, add to taste at the END of cooking time
Ideas for sides:
- cornbread or garlic bread
- collard greens
- steamed white rice
Instructions
- Add the dried peas to the slow cooker. NO NEED TO PRESOAK.
- Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir. WAIT TO ADD THE SALT.
- Cover and cook on HIGH FOR 7 hours. Do not open the lid during the cooking time.
- Add the salt to taste.
- For creamier beans remove 1 cup of the beans and mash. Add back to the slow cooker and stir.
INSTRUCTIONS FOR IF YOU PREFER TO SOAK YOUR BEANS:
- Start by soaking the black-eyed peas overnight in the slow cooker. Do this by adding the black-eyed peas to the slow cooker and add water to cover plus a few inches more. Let the black-eyed peas soak for at least 8 hours (don't turn on the slow cooker, just let them soak).
- Drain off the water in the morning. You will only need 5 cups of chicken broth for this recipe if you soak your beans. Add the chicken broth and remaining ingredients (except salt).
- Place the lid on the slow cooker and cook on LOW for 10 hours or HIGH for 6 hours. Mash 1 cup of the beans if you want a creamier texture.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Looking for an instant pot black eyed peas recipe, we love this one from 40 aprons.
How to Store and Reheat:
Place in Tupperware and refrigerate for up to three days. Or freeze for up to three months. Thaw and reheat on the stove in a small pan or microwave.
More Crockpot Bean Recipes:
Slow Cooker Charro Beans and Slow Cooker Black Beans are great as sides for Mexican-inspired meals or as a base for burrito bowls. Both cook up tender and seasoned to perfection with minimal effort.
For a comforting, protein-packed meal, try Ham and Beans or 15 Bean Soup with Ham—hearty, filling options that use leftover ham and are perfect for chilly nights.
Crockpot Baked Beans are a classic barbecue side with sweet and smoky flavor, while Slow Cooker Refried Beans are creamy and flavorful—ideal for tacos, tostadas, or as a dip at your next get-together.
What happens if you accidentally add the salt with the other ingredients ? Is there any way to fix it ?
It should be fine. I’ve read that it doesn’t really effect the beans since I wrote this article.
I just found this recipe while my black eyed peas were soakin for this New Years dinner, wondering what I would make this year. I just whipped this recipe up in about 15 minutes and just used smoked sausage and put In some Dehydrated kale from garden, and used tomatoes juice from canned tomatoes, so only used 4 quarts of chicken broth since I had presoaked peas also. It filled a 5 qt. Crock almost to top with onions and other ingredients plus paprika. If I need more flavor I’ll just cook some bacon in morning. I know this will be good because I made black eyed peas gumbo with kale a few years back and this has similiar ingredients. So happy to have found you, will be looking up your other recipes. Happy New Year!
When did you add the smoked sausage?
At the beginning of the cooking time.
Hello Rebecca,
I added the smoked sausage with all the other ingredients in the beginning.
I cut the tubed hill shire smoked sausage in half and then cut thin half moons.
Cooked on low all night
This morning I added :
about a cup of diced ham left over from a dinner and frozen.
(If I felt like flipping bacon this morning I probably would have added that instead of ham, but it was still delicious this way)
And scooped out about 2 cup of peas and smooshed them and threw them back in pot, to thicken it up a bit.
And added 1/4 to 1/2 cup instant potato flakes to thicken a bit more.
NOTE: the tomatoes I used were Muir Glen 28 oz. whole tomatoes , which I just chopped them a bit and used the liquid in can also.
I believe these are San Marzano tomatoes which are excellent tomatoes with very few seeds. There are other brands that use this type of tomato also.
Delicious and super easy!! I halved the recipe and it was still four generous servings!
How much does this fill up a 6qt crockpot? Is it more than half way? If I double the recipe will it be filled to the brim? I am wondering if your original servings are enough for a family of 3 to have good sized portions for 2 days. Thanks!
I think one batch would be plenty. Especially if you serve it with bread. It fills a 6-quart about half way.
Hi there. If I’m adding cooked smoked sausage instead of ham and bacon, then when should I add it in? Do I need to adjust anything else? Thank you!
Add it at the beginning. No need to adjust anything else.
This was delicious and easy!!
What do you think about adding chopped collard greens in the last 30 minutes? Any one tried that?
You can probably add them well before that, they take quite a while to cook.
Can I cook them on the stove top instead of the crockpot?
I have not tested it that way, though I’m sure you can.
I was wondering how to manage using fresh/frozen BEPeas?? Also have some raw pork ribs that i was going to sear before starting the slow cooker. Thoughts?
I would also love this info
I have not tried with fresh, it would be a different amount of liquid and time.
Have made this a few times now, obviously I add the salt in with the rest of the ingredients as black eyed peas don’t magically not cook with salt. Not sure why the author is saying that. Very delicious.
Adding salt to any kind of pea while cooking can make them tough, so better to add salt and correct seasoning once they are tender.
Because she knows what she’s talking about…..
Well, he had to mansplain something…
I made this for dinner and received lots of compliments. I used a hambone from HBH. I did double everything so I wound up with a massive batch. Lol. We will eat for leftovers tomorrow plus I’ll freeze the remaining in one cup increments to have for small individual mini meals on hand. Additionally, I followed the in-recipe link and made the crockpot collard greens as a side dish using smoked Turkey legs for the collards. Both recipes were on point with flavor! I will make both again but likely stick to a single batch with the Black-eye Peas as it’ll still be plenty left for leftovers OR individual freezer meals. I’d recommend this recipe as well as the in-recipe link for collard greens as a side dish.