Crock-Pot Black-Eyed Peas Smoked Turkey (Print Version)

Creamy black-eyed peas slow-cooked with smoky turkey for an easy Southern comfort meal.

# What You'll Need:

→ Beans & Legumes

01 - 1 pound dried black-eyed peas, rinsed and sorted

→ Meats

02 - 1 smoked turkey leg, approximately 1 pound

→ Pantry

03 - 6 cups water
04 - 1 teaspoon salt, or to taste
05 - 1/2 teaspoon black pepper

# How to Prepare:

01 - Rinse and sort the dried black-eyed peas, discarding any debris or discolored beans.
02 - Place the prepared peas into the slow cooker, then nestle the smoked turkey leg on top.
03 - Pour water over the peas and turkey leg, then add salt and black pepper.
04 - Cover and cook on LOW setting for 7 to 8 hours, or on HIGH setting for 4 to 5 hours, until the peas are tender and creamy.
05 - Remove the turkey leg from the slow cooker. Shred the meat finely, discarding skin and bones, then return the shredded meat to the slow cooker and stir well.
06 - Taste the mixture and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • It practically cooks itself while you get on with your day, turning minimal effort into maximum flavor.
  • The creamy peas absorb every bit of that smoky richness, making the whole pot taste intentional and special.
02 -
  • If you skip the rinsing step, you'll end up with grainy peas and possibly a crunchy surprise in your teeth—learned that the hard way once.
  • The magic happens during those final hours of cooking, when the peas break down just enough to thicken the broth naturally without any help from cream or butter.
03 -
  • Resist the urge to lift that lid every twenty minutes—every peek lets steam escape and interrupts the cooking process, adding time you don't need.
  • If your peas aren't tender after eight hours, give them another hour on high instead of panicking; slow cookers vary wildly in actual temperature.
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