There is something incredibly comforting about a warm bowl of black eyed peas, especially when cooked low and slow in a crockpot to let all the flavors meld together perfectly. This Crockpot Black Eyed Peas Recipe brings together tender black eyed peas simmered in savory chicken broth, smoky sausage, and a lively blend of spices that will make your kitchen smell like pure home-cooked bliss. If you’re looking for a simple yet hearty dish that feels like a hug on a chilly day, this recipe is going to become an instant favorite on your weekly menu.
Ingredients You’ll Need
These straightforward ingredients are what make this dish shine. Each element plays an important role—whether it’s adding depth, smokiness, or just a perfect balance of texture and color.
- 1 pound dried black-eyed peas: The star of the dish, offering a creamy texture and earthy flavor after slow cooking.
- 7 cups low-sodium chicken broth: Adds a savory base and keeps the peas moist without overpowering the natural flavors.
- 14 ounces diced tomatoes (1 can): Introduces a subtle acidity and beautiful color contrast to the dish.
- 1 cup fully-cooked diced smoked sausage: Brings a rich, smoky depth; feel free to choose beef, pork, turkey, or a mix.
- 1 onion (diced): Builds a sweet, aromatic foundation when it slowly cooks with the peas.
- 1 rib celery (diced): Offers a slight crunch and freshness to the mix.
- 1 jalapeño pepper (diced): Gives a gentle kick—omit if you prefer a milder dish.
- 4 cloves garlic (minced): Adds fragrant warmth and layers flavor deeply through the long cooking process.
- 1 bay leaf: Infuses subtle herbal notes that elevate the whole pot.
- 2 sprigs fresh thyme: Lends a fresh, slightly minty aroma that brightens the richness.
- 2 teaspoons cajun seasoning: Packs in a bold, zesty punch to lift every bite.
- ½ teaspoon ground black pepper: Provides a mild heat and complexity without overshadowing the other spices.
- Kosher salt (to taste): Enhances all the flavors perfectly, added at the end to avoid over salting.
How to Make Crockpot Black Eyed Peas Recipe
Step 1: Combine Your Ingredients
Begin by placing the dried black eyed peas, diced tomatoes, smoked sausage, onions, celery, jalapeño, garlic, bay leaf, thyme, cajun seasoning, and black pepper into your crockpot. Pour in the low-sodium chicken broth and give everything a good stir so the flavors start to mingle upfront.
Step 2: Cook Low and Slow
Cover the crockpot and set it on high for about 5 to 6 hours. This slow simmering allows the peas to soften beautifully while the sausage and vegetables release their richness into the broth. During this time, the kitchen will fill with a wonderful aroma that’s impossible not to get excited about.
Step 3: Finishing Touches
When the cooking time is up, carefully remove the bay leaf and thyme stems, then stir in kosher salt to taste. Give the pot one last gentle stir and you’re ready to serve a hearty, flavorful meal that warms you from the inside out.
How to Serve Crockpot Black Eyed Peas Recipe
Garnishes
A sprinkle of chopped fresh parsley or green onions adds a pop of color and freshness that complements the deep, smoky flavors perfectly. You could also add a dash of hot sauce or a squeeze of fresh lemon juice to brighten things up if you like a little extra zing.
Side Dishes
This dish plays well with a side of cornbread to soak up all that delicious broth, or a fluffy mound of steamed white rice to help balance the spices and smoky notes. A simple green salad or roasted vegetables round out the meal beautifully, providing both texture and variety.
Creative Ways to Present
For a fun twist, serve the black eyed peas over creamy mashed potatoes or use them as a filling for stuffed bell peppers. You can even turn the leftovers into a hearty stew by adding extra broth and veggies—getting creative with this Crockpot Black Eyed Peas Recipe is part of the fun!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into an airtight container and refrigerate for up to 4 days. The flavors continue to deepen in the fridge, making your next meal even tastier.
Freezing
This recipe freezes beautifully. Portion it into freezer-safe containers and store for up to 3 months. Just be sure to leave some headspace in the container as the peas will expand slightly when frozen.
Reheating
Reheat gently on the stove over medium heat or in the microwave until warmed through. If the stew seems too thick after reheating, stir in a little extra broth or water to loosen it up and bring back that perfect consistency.
FAQs
Can I use canned black eyed peas instead of dried?
Absolutely! If you’re short on time, canned black eyed peas are a handy shortcut. Just remember to add them later in the cooking process so they don’t get mushy.
How spicy is this Crockpot Black Eyed Peas Recipe?
The jalapeño and cajun seasoning add a mild to moderate heat. You can easily adjust the spiciness by omitting the jalapeño or reducing the cajun seasoning to suit your taste.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the smoked sausage and use vegetable broth instead of chicken broth. You could add smoked paprika or a dash of liquid smoke to keep that smoky flavor vibe.
Can I prepare this in a regular pot instead of a crockpot?
Yes, though it will need to simmer for about 1 to 2 hours on low heat on the stovetop, stirring occasionally, until the peas are tender and the flavors have melded.
What is the best way to soak dried black eyed peas?
Soaking is optional but recommended for quicker cooking and better digestion. Simply cover the peas with water and soak for 6-8 hours or overnight. Drain and rinse before adding to your crockpot.
Final Thoughts
There is nothing quite like the warmth and satisfaction of this Crockpot Black Eyed Peas Recipe, whether you’re feeding family or guests. It’s a dish that’s both humble and packed with flavor, perfect for cozy evenings or when you need a reliable, comforting meal waiting for you. Give it a try—you just might find it becomes your go-to in no time!
