Crock Pot Southern Black-Eyed Peas With Ham Hock

Southern crockpot black eyed peas recipe

The Spruce / Nita West

  • Total: 9 hrs 15 mins
  • Prep: 15 mins
  • Cook: 9 hrs
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
69 Calories
1g Fat
10g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 69
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 4mg 1%
Sodium 512mg 22%
Total Carbohydrate 10g 4%
Dietary Fiber 4g 13%
Protein 5g
Calcium 20mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy black eyed peas are made with dried peas, slow cooked with a simple combination of bacon, ham hock, and seasonings.

Black-eyed peas are often served on New Year's Day to bring good luck. The peas are said to represent coins​ and are eaten to bring prosperity in the coming year.


  • 1 pound dried black-eyed peas
  • 1 large smoked ham hock
  • 1 large onion (sliced)
  • 2 ribs celery (chopped)
  • 2 carrots (chopped)
  • 2 to 4 strips bacon (diced, cooked)
  • 1/8 to 1/4 teaspoon cayenne pepper (or to taste)
  • 1/2 teaspoon garlic powder (or use 1 fresh clove garlic, minced)
  • 3 cups water
  • 1 to 2 teaspoons Kosher salt (or to taste)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Southern black eyed peas
    The Spruce / Nita West
  2. Put the peas in a large saucepan or Dutch oven; cover the peas with water to about 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 15 minutes.

    Put black eyed peas to boil
    The Spruce / Nita West
  3. Meanwhile, place the ham hock, sliced onion, celery, carrots, bacon, pepper, and garlic in the slow cooker. Add 3 cups water.

    Place hamhock in crockpot
    The Spruce / Nita West
  4. Cover and cook on HIGH for 1 hour.

    The Spruce / Nita West
  5. Drain the peas and transfer to the slow cooker.

    Drain peas
    The Spruce / Nita West
  6. Reduce heat to LOW, cover, and cook for 5 to 7 hours.

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  7. Remove the ham hock from the pot. Remove the meat from the hock and shred or chop. Add the meat back to the peas.

    Remove hamhock
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  8. Taste and add Kosher salt and freshly ground black pepper, as needed.

    Taste and add salt
    The Spruce / Nita West
  9. Serve the peas with freshly baked cornbread and enjoy!

    Southern black eyed peas
    The Spruce / Nita West


  • Many people have difficulty with peas and beans becoming tender in the slow cooker. This can be caused by salt or acidic ingredients, the hardness of the water, or the age of the peas or beans. An overnight soak isn't essential for black-eyed peas, but if you regularly have trouble with peas and beans becoming tender in the slow cooker, go ahead and soak them overnight.

Recipe Variations

  • Add about 1/2 to 1 teaspoon of crushed red pepper flakes instead of cayenne pepper.
  • Add 1/2 cup of chopped green or red bell pepper to the crock pot along with the onions.
  • Add a teaspoon or two of jalapeño peppers to the crockpot.
  • Instead of a ham hock, add a meaty ham bone along with leftover or purchased diced ham.
  • Replace the ham with about 12 to 16 ounces of sliced or diced smoked sausage, such as andouille or kielbasa.
  • For Southwest flavor, add a teaspoon of chili powder and 1/2 teaspoon of ground cumin to the crock pot with the peas.