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.
I made the peas for New Years Day. I omitted the bacon and used a ham hock. They are delicious and the flavors are incredible. If you like black eyed peas, you need to use this recipe.
Ho do I adjust using one can of BEPS
I can’t say without testing it, I apologize.
I have a 15.5 can of black beans. Also have bacon. Not kosher not vegan. How would I adjust the recipe. Sounds delicious!
Hi Judie, sorry I would have to test it out. I’ve never made this recipe canned or a just one can. I think you can do something with what you have, you’ll just need to be creative.
This recipe is amazing! Big hit with my family! So good I made a second batch! Thank you!!
I got off to a late start today.. can I cook on high for 5 hours and and switch to low for another 3??
High for 6 hours should do it.
Made this (almost) exactly as written. Omitted the bacon and used 1 cup of Turkey Kielbasa instead. Added a couple of dashes of Tabasco too. Fantastic flavor and was a big hit! I will be adding this to my regular slow cooker rotation. Paired with some homemade corn bread? Yes please!
I made this recipe on New Years Day. I soaked the peas the night before in salted water. I don’t have a slow cooker so I used my Dutch oven and cooked it in the oven for 10 hours at 200. I used a ham shank instead of bacon and ham. This recipe is so delicious and so easy. It took maybe 10 minutes to add the ingredients to the pot. This recipe is so amazing., it’s my new favorite!!!!
Love the flavor … I made the vegetarian version and used my slow cooker. But my black-eyed peas just WILL NOT get soft! Happens to me no matter whose recipe I use (when cooking legumes with a slow cooker, that is). What am I doing wrong? I soaked my peas literally at least 24 hours, cooked them in slow cooker on high for 8 hours, did not add any salt at all! Nice and hot but still very crunchy … now have them in a pot on top of the stove to get them soft. Why? It’s so frustrating
It could be two things. Either your beans are old, or possibly your slow cooker doesn’t get hot enough. I know when I cook them on low sometimes they can take 10 hours, (maybe yours is cooking more like on low than high.)
Hi Kathy, I made this for the first time and my BEP turned out wonderfully – I soaked overnight, no salt. I cooked for 8 hours on low in my slow cooker and they were perfect. Maybe cook on high for a few hours and switch to low?
I’ve found that beans don’t get soft if you add anything tomato before the beans are finished cooking. Has to do with the acidity of the tomato. If you go on hurst beans website, say for example, their 15 bean soup recipe, they always add anything tomato after your beans have cooked to your desire softness.
Getting ready to make this recipe tomorrow for New Years! Super excited!
Tried my peas in the crockpot for the first time this year, and they were so great! Not at all mushy, as often happens when I cook them on the stove. Plus, I had to much more space for my other New Years cooking! I used my Christmas hambone in place of the bacon and ham, and it turned out great! Thanks so much!
Great! Bean don’t get mushy in the slow cooker because they don’t bounce together like on the stove top. Glad you enjoyed them.
This is delicious! I used Rotel since we wanted a little spice, and left out the ham only because I didn’t have any. The whole family loved it!