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Southern Slow Cooker Black-Eyed Peas with Ham Hock

Southern slow cooker black-eyed peas with ham hock - featured image
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A hearty and flavorful Southern classic made easy in the slow cooker. Smoky ham hock and tender black-eyed peas simmer in a savory broth for a comforting dish perfect for New Year’s or any day.

Ingredients

Scale
  • 1 pound dried black-eyed peas
  • 1 large smoked ham hock (about 1 to 1.5 pounds)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth or water
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 1 tablespoon apple cider vinegar (optional)
  • Chopped fresh parsley, sliced green onions, or hot sauce for garnish (optional)

Instructions

  1. Sort and rinse the black-eyed peas. Spread the dried peas out on a clean kitchen towel or large plate. Pick through them and discard any small stones, shriveled peas, or debris. Place the peas in a colander and rinse under cool running water for about a minute.
  2. Prep your aromatics. Dice the onion into small, even pieces (about 1/4-inch dice). Mince the garlic cloves.
  3. Layer everything in the slow cooker. Place the rinsed black-eyed peas in the bottom of your slow cooker. Add the diced onion and minced garlic on top. Nestle the smoked ham hock right in the middle of the peas. Add the bay leaf, smoked paprika, dried thyme, and black pepper. Pour in the chicken broth (or water) until the peas are covered by about 1 to 2 inches of liquid.
  4. Cook on low for 6-8 hours or high for 4-5 hours. About halfway through, you can give everything a gentle stir if you’re around, but it’s not strictly necessary.
  5. Check for doneness. The peas are done when they are tender but still hold their shape. They should be creamy on the inside but not falling apart into mush. If they’re still a little firm, continue cooking and check every 30 minutes.
  6. Remove the ham hock. Using tongs, carefully lift the ham hock out of the slow cooker and place it on a cutting board. Let it cool for a few minutes until it’s comfortable to handle.
  7. Shred the meat. Use two forks or your fingers (once it’s cool enough) to pull the meat off the bone. Discard the bone, skin, and any large pieces of fat. Shred or chop the meat into bite-sized pieces.
  8. Return the meat to the slow cooker. Stir the shredded ham hock meat back into the black-eyed peas. Taste the broth and add salt if needed. Add the splash of apple cider vinegar if using. Stir well.
  9. Remove the bay leaf.
  10. Let it rest. Turn off the slow cooker and let the peas sit for about 10-15 minutes before serving. This allows the flavors to settle and the broth to thicken slightly.

Notes

Do not soak the peas. Add salt only at the end to prevent tough skins. For thicker broth, puree 1 cup of cooked peas and stir back in. The peas taste even better the next day.

Nutrition

Keywords: black-eyed peas, ham hock, slow cooker, Southern, New Year's, comfort food, easy

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