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Slow Cooker Black Eyed Peas with Bacon

Slow cooker black eyed peas with bacon combine tender peas with crisp bacon, onion, and garlic in a savory chicken broth. Let them rest for 10 minutes after cooking so the flavors settle before serving.
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Prep Time 15 minutes
Cook Time 8 hours
Resting 10 minutes
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb black-eyed peas dried, sorted and rinsed
  • 6 bacon slices, thick-cut, chopped
  • 1 yellow onion medium, finely chopped
  • 3 cloves garlic minced
  • 6 cups chicken broth low-sodium
  • 1 cup water
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 bay leaf

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat until browned and crisp, 8 to 10 minutes.
  2. Transfer the bacon to a paper towel-lined plate and chop.
  3. Pour off all but 1 tablespoon of the bacon drippings.
  4. Cook the onion in the skillet until softened, 4 to 5 minutes.
  5. Stir in the garlic and cook for 30 seconds.
  6. Put the peas, bacon, onion mixture, chicken broth, water, salt, pepper, and bay leaf in a 6-quart slow cooker and stir to combine.
  7. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the peas are tender.
  8. Remove the bay leaf.
  9. Let the peas rest for 10 minutes before serving.

Notes

Sort the dried peas carefully before rinsing. Refrigerate leftovers for 3 to 4 days or freeze them; for a lower-sodium option, use no-salt-added broth and adjust the salt to taste.