Crock Pot Black‑Eyed Peas & Ham is a beloved, comforting dish that warms the soul and feeds a crowd. Slow‑cooked until tender and infused with savory ham flavor, this Southern‑style recipe turns humble ingredients into a rich and satisfying meal. Whether you’re making it for a family dinner or as part of a celebration, it’s a dish that’s both traditional and deeply nourishing.
Dried black‑eyed peas simmer for hours with broth, onion, tomatoes, and a ham bone or chunks of ham, resulting in creamy peas and a flavorful broth that’s perfect spooned over rice or served with cornbread. The long, slow cooking time allows the flavors to develop beautifully with minimal effort.
Ingredients :
- 2 pounds dried black‑eyed peas, rinsed and sorted
- 64 ounces (8 cups) chicken broth (or broth plus water to cover)
- 1 ham bone with meat still attached, or about 2–3 cups large chunks of ham
- 2 medium onions, chopped
- 2 bay leaves
- 10 ounces diced tomatoes with flavor or mild heat (optional)
- 1 tablespoon garlic powder (or minced fresh garlic)
- Salt and pepper, to taste
How to Make Crock Pot Black‑Eyed Peas & Ham
1. Prepare the Peas
Rinse the dried black‑eyed peas in a colander, removing any small stones or debris. Once rinsed, place them in the slow cooker.
2. Add Liquids and Ham
Pour the chicken broth over the peas. If needed, add enough water or extra broth so the liquid just comes to the top of the peas. Nestle the ham bone or ham chunks into the peas.
3. Add Aromatics and Seasonings
Add the chopped onion, bay leaves, garlic powder, and diced tomatoes (if using) to the slow cooker. Stir gently to distribute the ingredients.
4. Slow Cook
Cover the slow cooker and set it to LOW. Cook for about 8–10 hours. Beans are done when they are soft and creamy. Check around the 7‑hour mark and add a bit more liquid if the peas have absorbed too much.
5. Prepare the Ham
Once the peas are tender, remove the ham bone or any large chunks of ham. Carefully pull off the meat and chop it into bite‑sized pieces. Add the chopped ham back into the slow cooker.
6. Final Seasoning
Discard the bay leaves and taste the peas. Add salt and pepper to suit your preference. Give everything one final stir.
7. Serve
Serve the black‑eyed peas piping hot. They’re excellent on their own, spooned over rice, or alongside warm cornbread, greens, or your favorite Southern sides. The broth is flavorful and comforting, making it ideal with sturdy sides that can soak up the liquid.
Helpful Tips
- Liquid Levels: Black‑eyed peas absorb a lot of liquid during cooking, so check halfway through and add extra broth or water if needed.
- No Ham Bone? If using only chunks of ham, increase the amount to about 2–3 cups so there’s plenty of savory flavor throughout.
- Adjusting Texture: For a thicker consistency, mash a portion of the peas against the side of the slow cooker and stir gently.
- No Soaking Needed: Dried black‑eyed peas do not require pre‑soaking when cooked on low all day — just rinse them well before adding.
- Add Veggies: Include diced celery, bell peppers, or garlic for extra flavor.
Conclusion :
Crock Pot Black‑Eyed Peas & Ham is a timeless comfort dish that brings warmth, flavor, and tradition to your table. With minimal hands‑on time and a slow cooker doing the work, this recipe delivers creamy beans and rich, smoky ham in every delicious spoonful.
Perfect for cozy family dinners or festive gatherings, its hearty nature and satisfying taste make it a favorite all year round. Pair it with rice, cornbread, or greens for a full, nourishing meal that’s sure to become a staple in your recipe collection. With its simple preparation, rich flavors, and wholesome ingredients, this dish truly embodies the heart of Southern cooking.
