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.
Is it possible to make a smaller batch of this? If so, would the cooking time change? Thank you for any advice.
You could cut it in half, though the cooking time will be about the same. It’s hard to say without testing it.
I haven’t made it yet but I’m questioning 7 hours on high. It’s usually 4 hours on high or 8 hours on low. I worry they will be mush.
Every slow cooker cooks different. Beans take much longer than you’d expect.
Can you use beef broth if you don’t have chicken? Thanks!
Yes, beef broth will work well.
Can you freeze the leftovers?
I always do.
I only had two slices of bacon, and a small piece of smoked sausage. I maximized the bacon flavor by cooking the quartered slices of sausage in the bacon fat, and then the chopped onion, as well. I used a can of crushed tomatoes, and added 1/2 tsp of smoked paprika. The result was delicious – the best black eye peas I have ever had. There was ample liquid, and I ate lots of this “soup”. Thank you! I will make this regularly.
My husband and I loved your recipe when I cooked them for New Year’s Day. I soaked my peas to use less broth. They were delicious. He asked me since then to use it for pinto beans. Almost as good.
He wants more of your black eyed peas!!
Thanks very much for sharing,
David and Susan
Great recipe!! I leave out the tomatoes rinse and soak the black eyed peas first and add green pepper and season salt I also use 2 small ham hocks and 1 cup chopped ham or I use a left over ham bone. It’s also good adding some chopped greens near the end of cooking
Love it. Period! Did not use the onion for allergy reasons. Otherwise, it’s perfection! I prepared with basmati and cornbread.
When should I add canned green beans? I’m making this this weekend for family. Thank you for posting.
I would add the last hour.
I agree this is an excellent recipe. It is very close to what I normally do. In regards to your question about the green beans. I would add the Black eyed peas and green beans in at the same time. That will enable both the Black eyed peas and the flavor from the string beans to mailed. Anytime you use string beans based on what my grandmother and mother taught me is that they need ample time to cook tinder and yet to be flavorful. Personally I don’t like string beans that have been cooked an hour. Their flavor has not penetrated the food nor has it given time for them to become tender but left them slightly on the crunchy side. Now if you want to make the string beans a side dish. Depending upon the size of your crowd I would use no less than a 3/4 crock pot for a few people or a five quart crock pot to ensure that I had plenty of room for my seasoning. So let’s assume you are having a big crowd. By that I mean five or six adults plus yourself. In a f 5 quart crock pot, add four cans of a quality string bean put in new potatoes. You can either buy them and Dyson or you can use the canned ones or sliced ones. If I was cooking for cans of string beans I would want at least two cans of potatoes. You can use either hickory smoked bacon but not maple. Or you can use diced ham ham hocks or ham bone. Add onion to taste. I usually use about a half of a medium size onion but I’m not a strong onion eater. It may require one whole medium onion. Season with a little salt and pepper and garlic powder. Put on high and leave it cooking for 4 to 5 hours. You may think that is a long time but it does take time for string beans to cook two a tender flavorful level. Check the water as you go along. You may need to add a half a cup but don’t drown your beans. Too much liquid is not good. Now let’s go back to the Black eyed peas for just a couple of minutes. If I were to cook my string beans as a side dish then I would add PODS of okra at the same time I added my peas. The boiled okra in the peas gives them a delicious flavor. Yet I am an okra fan. I love boiled okra in peas or I love fried okra as a side dish. Now that is my recommendation based on being around a family of Southern Cooks who were known throughout the area in which they live for their expertise in a kitchen. I am proud of my heritage and of the quality of the products that my great aunt my great cousin grandmother and my mother taught me over the years. I hope that my recommendations will help you to have a delicious meal as well as and enjoyable time with your famil
I made this for my New Year’s dinner. I pre-soaked peas & I used ham & bacon. I used all of the ingredients mention except, I added diced red bell pepper instead of the tomatoes. Absolutely, Delicious!! Thanks for the recipe.
What a terric idea. I will add in the tomatoes as well as the bell peppers. Who knows, I may even throw in a jalapeno or two to spice it up.