Description
This hearty Crockpot Black Eyed Peas recipe combines dried black eyed peas with savory bacon, ham, and a flavorful blend of spices and vegetables. Slow-cooked to perfection in chicken broth and diced tomatoes, it’s a comforting and easy-to-make dish perfect for family meals or gatherings.
Ingredients
Main Ingredients
- 1 lb dried black eyed peas
- 7 cups low-sodium chicken broth
- 1 (14.5-oz) can diced tomatoes
- 6 strips bacon, cooked and chopped
- 1 cup ham, diced
Vegetables & Seasoning
- 1/2 cup sweet onion, diced
- 1 clove garlic, minced
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp oregano
Instructions
- Gather Ingredients: Collect all ingredients listed to have everything ready before starting the recipe.
- Add Base Ingredients: Place the dried black eyed peas, low-sodium chicken broth, and diced tomatoes into the slow cooker.
- Add Remaining Ingredients: Add the cooked chopped bacon, diced ham, diced sweet onion, minced garlic, black pepper, and oregano to the slow cooker. Do not add the salt at this point.
- Cook: Stir all ingredients gently to combine. Cover the slow cooker with the lid and cook on High for 7 hours. Avoid lifting the lid during cooking to maintain temperature and cooking time.
- Season and Serve: After cooking, taste the peas and season with the kosher salt according to preference. Serve warm and enjoy your hearty meal!
Notes
- For best results, do not lift the slow cooker lid during cooking to prevent heat loss and ensure even cooking.
- You can soak the black eyed peas overnight to reduce cooking time if desired, but it is not necessary with the slow cooker method.
- Adjust salt levels after cooking since the broth and bacon already contribute saltiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- For a vegetarian version, omit bacon and ham and replace chicken broth with vegetable broth.
