There is perhaps no dish more synonymous with Southern heritage, comfort, and good luck than the pairing of black eyed peas and collard greens. Traditionally prepared low and slow on the stove, this recipe takes that rich, deeply flavored heritage and hands it over to your modern slow cooker. Making Crockpot Black Eyed Peas and Collard Greens transforms a sometimes tedious kitchen task into a truly effortless experience, ensuring the perfect creamy texture for the peas and the silkiest consistency for the greens, all while you carry on with your day.
Whether you are preparing for a New Year’s Day feast, looking for soul-warming Sunday supper, or simply craving the savory goodness that only true Southern comfort food delivers, this recipe is guaranteed to be a hit. We combine hearty, fiber-rich peas, bitter-sweet collards, smoky pork or turkey, and a meticulous blend of aromatics and spices. The result is a dish that is not only robustly flavorful but also incredibly nourishing. Forget the endless stirring and tending; let your crockpot do the heavy lifting for the best batch of slow cooker black eyed peas and greens you’ve ever tasted.
Why You’ll Love This Easy Crockpot Black Eyed Peas and Collard Greens Recipe
This method of making Crockpot Black Eyed Peas and Collard Greens takes all the guesswork out of achieving that authentic, deep Southern flavor profile while minimizing your hands-on time. This recipe is designed for maximum flavor with minimal effort, making it a staple in any busy kitchen seeking soul food satisfaction.
Effortless Perfection: Set It and Forget It Cooking
One of the primary reasons to embrace the slow cooker for this dish is the incredible convenience. Traditional recipes often require soaking the peas overnight and then babysitting the pot for hours to prevent sticking or boiling over. With the slow cooker, these steps are entirely eliminated. Simply dump your rinsed peas, prepared greens, broth, and seasoning into the basin, turn it on, and walk away. The long, gentle cooking process on the LOW setting (6 to 8 hours) ensures the peas break down slowly, becoming perfectly tender and creamy without turning into mush. The collard greens slowly wilt and become incredibly soft, absorbing all the smoky, savory flavors from the ham hock and seasonings.
Unmatched Depth of Flavor
The slow cooker environment is ideal for flavor melding. When you cook ingredients slowly over several hours, the individual flavors have time to truly marry and intensify. The smoky ham hock (or turkey leg/wing) slowly releases its fat and savory essence into the broth, creating a rich, potent liquid that permeates every pea and tenderizes every piece of collard green. The combination of smoked paprika, dried thyme, and red pepper flakes doesn’t just add heat or color; it builds layers of complexity that a quick-cook method simply cannot replicate. This deep, smoky flavor profile is the hallmark of truly great Southern black eyed peas and collard greens.
Perfect for Meal Prep and Feeding a Crowd
This recipe yields eight generous servings, making it perfect for family gatherings, holiday potlucks (especially New Year’s celebrations!), or weekly meal prepping. Because the flavors actually improve the next day, it’s an excellent make-ahead dish. You can prepare it on a Sunday afternoon and enjoy healthy, satisfying lunches all week long. The slow cooker method also frees up valuable stove and oven space, which is crucial if you are preparing a large holiday menu alongside this classic dish. Plus, the slow cooker keeps the dish warm and ready to serve for hours, ideal for entertaining.
Why You Should Embrace the Tradition of Slow Cooker Black Eyed Peas and Collard Greens
While the convenience is a major draw, the cultural and health benefits of making Crockpot Black Eyed Peas and Collard Greens elevate this from a simple recipe to a worthwhile tradition. This dish holds a storied place in Southern culinary history, and bringing it into your kitchen, particularly with the ease of the slow cooker, is a wonderful way to honor that legacy.
A Symbol of Prosperity and Luck
For centuries, the combination of black eyed peas and collard greens has been an essential element of the Southern New Year’s Day meal. Eating black eyed peas on the first day of the year is believed to bring good fortune, wealth, and prosperity in the months ahead. The peas symbolize coins, and the collard greens, being green, symbolize paper money. Serving a big pot of creamy, smoky Crockpot Black Eyed Peas and Collard Greens is not just about having a delicious meal; it’s about setting a positive intention for the entire year. Even if you aren’t tied to the New Year’s tradition, serving this dish carries a sense of warmth, hearth, and good wishes.
The Health Benefits of Peas and Greens
This dish is incredibly nutrient-dense, providing significant health advantages. Black eyed peas are legumes packed with plant-based protein and dietary fiber, which aids in digestion and helps stabilize blood sugar. They are also a fantastic source of iron, potassium, and magnesium. Collard greens, often called a superfood, are rich in Vitamins K, A, and C, and contain powerful antioxidants. Cooking them slowly in the broth breaks down their tough fibers, making them easier to digest and allowing your body to better absorb their nutrients. While we use a smoky meat for flavor, the bulk of the meal is derived from these highly nutritious vegetables and legumes.
Perfect Pairing for Southern Comfort
No serving of Crockpot Black Eyed Peas and Collard Greens is complete without its traditional sidekicks. The creamy, savory beans and the earthy greens provide a rich base that begs for something textural and slightly sweet. Traditionally, this dish is served with hot sauce, a splash of vinegar (like apple cider vinegar or red wine vinegar, which cuts the richness), and, most importantly, cornbread. The cornbread is essential for soaking up the flavorful pot liquor the wonderful, smoky broth that remains after the peas and greens have cooked. For more great Southern sides, check out our recipe for Creamy Ham and Corn Chowder or our guide to making the best Jiffy Corn Casserole to pair with this hearty meal.
Ingredients and Utensils for Creamy Crockpot Black Eyed Peas and Collard Greens
The success of this dish lies in using quality, fresh ingredients and allowing the slow cooker to work its magic. Below is a detailed breakdown of everything you need, ensuring you achieve that authentic Southern flavor.
Recipe Snapshot
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (Low) or 3 to 4 hours (High)
- Servings: 8
For the Peas and Greens (The Base)
The foundation of this dish requires careful selection of the main components. Using dried beans is crucial, as canned peas will not hold up to the long slow-cooker time and won’t absorb the smoky flavor nearly as well.
- 1 pound dried black eyed peas (rinsed and sorted): Look for high-quality, whole, dried peas. The beauty of the slow cooker method is that no soaking is required. The extended cooking time provides all the necessary hydration, allowing the peas to become tender and creamy right in the flavorful broth.
- 2 large bunches of collard greens (about 2 pounds): This is equivalent to roughly two standard bags of pre-cut greens, but we highly recommend buying fresh bunches. Fresh greens offer better flavor and texture. Thorough washing, stemming, and chopping is the most time-consuming part of this prep, but absolutely necessary to remove residual grit.
- 6 cups low-sodium chicken broth: The liquid base is critical. Chicken broth adds a layer of savory richness. If you prefer a vegetarian version, use vegetable broth or water, but be sure to compensate with extra seasoning and smoked flavoring. Using low-sodium broth gives you maximum control over the final salt content, especially since ham hocks are often quite salty.
- 1 smoked ham hock (or 1 large smoked turkey leg/wing): This is the secret ingredient that imbues the entire dish with deep, irresistible smokiness. A ham hock provides the most traditional flavor and necessary fat (for that velvety mouthfeel). If you need a leaner option, a smoked turkey leg or wing works beautifully, providing intense smoky flavor without as much rendered fat.
The Role of Smoked Meat in Southern Cooking
In Southern cuisine, the fat and bone from smoked pork (like ham hocks or streak o’ lean bacon) are not just seasonings; they are foundational flavor components. When slow cooked, the gelatin and collagen from the bone dissolve into the broth, creating the luscious, rich liquid known as pot liquor. This liquid is the heart and soul of the finished dish, and it’s what differentiates excellent Crockpot Black Eyed Peas and Collard Greens from merely good ones. For an equally delicious but different smoked flavor, consider trying a similar technique when making Slow Cooker Ham Bone Bean Soup.
Aromatics and Seasoning (The Flavor Builders)
These ingredients ensure the base broth is vibrant and complex, balancing the smokiness and earthiness of the greens.
- 1 large yellow onion, chopped: Provides essential sweetness and aromatic depth as it slowly breaks down during the cooking process.
- 4 cloves garlic, minced: Garlic is non-negotiable for savory depth. Mince it finely so its flavor disperses evenly throughout the pot.
- 2 teaspoons smoked paprika: This is the secondary source of smoke flavor. It enhances the meat and adds a beautiful, rich reddish hue to the finished dish. Do not substitute regular paprika; the smoky flavor is essential.
- 1 teaspoon dried thyme: Thyme is a classic pairing with black eyed peas and collard greens, adding an earthy, slightly floral note.
- 1/2 teaspoon red pepper flakes (adjust to desired heat): Provides a mild warmth that enhances the savory flavors without making the dish overly spicy. Increase this to 1 teaspoon or more if you prefer a noticeable kick.
- 2 bay leaves: These subtle aromatics impart a savory, almost herbal background note. Remember to remove them before serving.
- 1 tablespoon salt: Start here, but remember you will likely need to adjust later. The final saltiness depends heavily on the broth you use and the salt content of your ham hock.
- 1/2 teaspoon black pepper: Use freshly cracked pepper for the best aroma and punch.
Recommended Tools and Utensils
The beauty of making Crockpot Black Eyed Peas and Collard Greens is that the equipment list is short and simple.
- 5 to 7 Quart Slow Cooker (Crockpot): A 6-quart model is ideal for this recipe size. The capacity is necessary, especially when initially piling the volume of raw collard greens on top of the liquid.
- Large Colander or Bowl: Essential for rinsing the black eyed peas and washing the collard greens thoroughly.
- Sharp Knife and Cutting Board: For chopping the onion, mincing the garlic, and stemming/chopping the collard greens.
- Tongs or Slotted Spoon: Necessary for safely removing the hot ham hock from the slow cooker once the cooking is complete.
Step-by-Step Guide: How to Make the Best Crockpot Black Eyed Peas and Collard Greens
This method utilizes the slow cooker’s unique ability to create tender, creamy legumes and silky greens simultaneously. Follow these steps precisely for a perfect result every time.
Step 1: Prepare the Ingredients (The Essential Prep)
Preparation is key to a smooth slow-cooking experience. Start with the dry goods and vegetables:
- Peas: Pour the 1 pound of dried black eyed peas into a large colander. Rinse them under cold running water. Next, spread them out on a clean surface or tray and pick through them carefully. It is common to find small stones or shriveled peas that must be discarded.
- Greens: This is the most crucial preparation step. Collard greens often harbor grit and sand. Fill a large bowl or clean sink with cold water and submerge the greens. Swish them around thoroughly, allowing the grit to fall to the bottom. Drain and repeat this process 2 to 3 times until the water remains clear. Next, stack the leaves and remove the tough, central stems. Coarsely chop the leaves aim for pieces about 1 to 2 inches wide.
- Aromatics: Chop the yellow onion into small pieces and mince the 4 cloves of garlic.
Step 2: Layer the Crockpot for Maximum Flavor
Layering the ingredients correctly ensures even cooking and optimal flavor transfer.
Place the rinsed black eyed peas into the bottom of the slow cooker basin. Follow this with the chopped onion and minced garlic. Finally, nestle the smoked ham hock (or smoked turkey meat) right in the center. Placing the meat near the bottom allows the bone and fat to be completely submerged in the liquid, ensuring maximum flavor extraction throughout the cook time.
Step 3: Add Seasoning and Liquid (The Pot Liquor Base)
Season the ingredients generously before adding the liquid. Sprinkle the smoked paprika, thyme, red pepper flakes, salt, and black pepper directly over the peas and aromatics. Add the two bay leaves.
Pour in the 6 cups of low-sodium chicken broth. Ensure that the black eyed peas and the ham hock are mostly submerged. If your ham hock is very large, you may add an additional half cup of water or broth, but 6 cups should suffice as the greens will release moisture later.
Practical Tip: Wait to add the full 1 tablespoon of salt if your ham hock appears particularly cured or salty. It is much easier to add salt later than to try and salvage an overly salty dish.
Step 4: Add the Greens and Cook Slowly
Pile the coarsely chopped collard greens on top of the liquid and other ingredients. Do not stir at this stage. The collard greens will look voluminous and may push against the lid, but resist the urge to pack them down. As soon as the heat begins to penetrate, the greens will wilt rapidly, usually within the first 30-60 minutes, and the lid will settle perfectly.
- Cover the slow cooker.
- Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours.
The goal is to cook until the black eyed peas are creamy and easily mashable against the side of the pot, and the collard greens are extremely tender (not chewy). The longer, slower cook (LOW setting) is highly recommended for the best texture and flavor absorption.
Step 5: Finish the Dish (Shredding the Meat)
Once the Crockpot Black Eyed Peas and Collard Greens are fully cooked, carefully reach in with tongs or a slotted spoon and remove the smoked ham hock or turkey meat. Place it on a sturdy cutting board.
Allow the meat to cool slightly. Discard the fat, skin, and bones. Using two forks, shred the tender, smoky meat. Return the shredded meat to the slow cooker and stir it into the peas and greens. Finally, locate and discard the two bay leaves before serving.
Step 6: Adjust and Serve (The Perfect Finish)
Give the entire pot a final stir. Taste the broth (the “pot liquor”). If the flavors seem flat, add a small amount of salt, pepper, or a dash of vinegar (like apple cider vinegar) to brighten the flavors. The acidity is key to balancing the richness of the smoky meat and the earthy greens.
Serve hot, traditionally alongside cornbread. Encourage guests to add a dash of hot sauce or vinegar according to their preference.
Tips, Variations, and Troubleshooting for Crockpot Black Eyed Peas and Collard Greens
While the slow cooker method is highly forgiving, a few tips and common variations can help you customize this recipe to your preferences and avoid minor pitfalls.
Ingredient Alternatives and Substitutions
Making It Vegetarian or Vegan
If you need a meat-free version of Crockpot Black Eyed Peas and Collard Greens, you can still achieve deep, smoky flavor:
- Broth Swap: Use vegetable broth exclusively.
- Smoked Flavor: Replace the ham hock with 1 tablespoon of olive oil for sautéing the onions and garlic, and add 1 to 2 teaspoons of liquid smoke to the pot before cooking. Alternatively, use smoked salt or a tablespoon of deeply flavorful smoked mushrooms (like reconstituted dried shiitake mushrooms) for umami.
- Extra Seasoning: Increase the smoked paprika to 3 teaspoons and ensure you use plenty of salt and pepper to boost the savoriness lost from the pork/turkey.
Switching the Smoked Meat
If ham hocks are unavailable or undesirable, you have several excellent options:
- Smoked Turkey: A great leaner choice, as used in the main recipe, offering a strong, savory flavor.
- Salt Pork or Bacon: Use about 4-6 ounces of thick-cut salt pork or slab bacon, diced, and render the fat in a skillet before adding it (and the rendered fat) to the slow cooker. This adds incredible richness.
- Ham Bone: If you recently made a ham (perhaps after checking out our Ham and Corn Chowder recipe), use the remaining ham bone for flavor and add a cup of diced cooked ham toward the end for texture.
Cooking Tricks and Pro Advice
Dealing with Saltiness
The ham hock and broth can introduce significant sodium. If you taste the dish at the end and find it too salty, you have two quick fixes:
- Add Acidity: A generous splash of vinegar (red wine or apple cider) often masks excessive saltiness by providing a sharp counterpoint.
- Add Starch/Moisture: If drastically too salty, add a peeled, halved potato during the last hour of cooking. The potato will absorb some of the sodium. Remove it before serving.
Achieving the Perfect Thickness
If your black eyed peas are done, but the broth is too thin, you can easily thicken it:
- Remove about 1/2 cup of the cooked black eyed peas and mash them with a fork.
- Return the mashed peas to the slow cooker and stir well. The starch from the mashed beans will naturally thicken the “pot liquor,” giving it that coveted creamy, velvety consistency.
Handling the Greens
Collard greens can be tough if not cooked long enough. If, after the recommended cooking time, the greens still feel slightly chewy, continue cooking on LOW for another 30 to 60 minutes. The greens should be buttery soft when ready. If you prefer a milder flavor, you can blanch the greens briefly (1-2 minutes) before adding them to the crockpot to remove some of their inherent bitterness.
To find more inspiration and variations for Southern-style cooking, check out my Pinterest board dedicated to soul food and comfort recipes.
Nutritional Values and Health Benefits of Black Eyed Peas and Collard Greens
This dish is a nutritional powerhouse, relying heavily on two staple ingredients celebrated for their health advantages. While the addition of smoky meat adds flavor and calories, the bulk of the meal provides lean protein, exceptional fiber, and essential vitamins.
General Nutritional Profile (Per Serving, based on 8 servings)
Note: Nutritional values are approximate and depend heavily on the specific cut of ham hock or turkey used and the amount of fat rendered.
| Nutrient | Approximate Value | Benefit |
|---|---|---|
| Calories | 300 – 380 kcal | Moderate energy density for a filling meal. |
| Protein | 20 – 25 g | High plant and animal protein supports muscle maintenance. |
| Fiber | 10 – 12 g | Excellent source of dietary fiber, crucial for digestive health. |
| Fats (Total) | 10 – 18 g | Primarily derived from the smoked meat; contributes to satiety and flavor. |
| Carbohydrates | 35 – 45 g | Complex carbs from the black eyed peas provide sustained energy. |
Health Benefits of Black Eyed Peas
Black eyed peas are part of the cowpea family and are classified as a legume. Their nutritional composition makes them incredibly beneficial:
- High in Fiber: With up to 8 grams of fiber per cup when cooked, black eyed peas promote regularity and contribute to heart health by helping lower LDL cholesterol. The slow cooking process makes the soluble fiber highly accessible.
- Iron Powerhouse: Black eyed peas are rich in iron, vital for preventing anemia and supporting energy levels. Pairing them with Vitamin C-rich collard greens enhances iron absorption.
- Manganese and Folate: These legumes provide significant manganese (important for metabolism) and folate (crucial for cell growth and DNA synthesis, especially important during pregnancy).
Health Benefits of Collard Greens
Collard greens, once tough and bitter, become soft and sweet after hours in the slow cooker, making them a delicious way to consume powerful nutrients.
- Vitamin K: Collards are exceptionally high in Vitamin K, which is essential for blood clotting and bone health. A single serving can provide well over the recommended daily intake.
- Antioxidant Rich: They are loaded with antioxidants like carotenoids (lutein and zeaxanthin), which are vital for eye health.
- Detoxification Support: Like other cruciferous vegetables, collard greens contain sulfur-containing compounds (glucosinolates) that support the body’s natural detoxification processes.
By making Crockpot Black Eyed Peas and Collard Greens, you are creating a balanced meal that delivers significant protein and fiber alongside potent micronutrients, making this Southern tradition a smart choice for your overall health.
FAQs about Crockpot Black Eyed Peas and Collard Greens
Do I need to soak the black eyed peas before putting them in the slow cooker?
No, one of the major advantages of using the slow cooker for Crockpot Black Eyed Peas and Collard Greens is that no pre-soaking is necessary. The long cooking time on the LOW setting (6 to 8 hours) allows the peas to absorb the liquid and become perfectly tender without the need for an overnight soak.
How do I prevent my collard greens from tasting bitter?
The bitterness in collard greens is significantly reduced through long cooking and the addition of fat and acid. Cooking them slowly for 6+ hours helps break down the bitter compounds. Additionally, serving the finished Crockpot Black Eyed Peas and Collard Greens with a splash of vinegar (like apple cider or red wine vinegar) balances the flavor profile, cutting the richness and neutralizing any lingering bitterness.
Can I use frozen black eyed peas or greens for this crockpot recipe?
It is highly recommended to use dried black eyed peas, as canned peas will become overly mushy and frozen peas won’t absorb the pot liquor as effectively during the long cook time. However, you can certainly substitute fresh collard greens with frozen ones. If using frozen greens, you only need about 1.5 pounds and they can be added directly to the slow cooker without thawing.
What is the “pot liquor” and why is it so important?
Pot liquor is the flavorful, nutrient-rich broth left at the bottom of the pot after cooking the greens and peas, especially when cooked with smoked meat like a ham hock. It contains all the dissolved vitamins, minerals, and smoky flavor. This savory liquid is highly valued in Southern cuisine; it is traditionally sopped up using cornbread, making it essential to the flavor and experience of eating Crockpot Black Eyed Peas and Collard Greens.
Can I cook this recipe on high instead of low?
Yes, the recipe provides an option to cook Crockpot Black Eyed Peas and Collard Greens on HIGH for 3 to 4 hours. While HIGH still results in a tender dish, the LOW setting (6-8 hours) is preferred as the slower, gentler heat allows the flavors to deepen more thoroughly and produces a creamier, less broken-down texture for the peas and a silkier texture for the greens.
Conclusion: Your New Favorite Southern Slow Cooker Meal
This recipe for Crockpot Black Eyed Peas and Collard Greens is more than just a convenient way to prepare a classic dish; it’s an invitation to savor the rich, soulful flavors of Southern tradition with zero stress. By harnessing the power of the slow cooker, we’ve created a dish where the black eyed peas are tender, the collard greens are silky, and the broth, or “pot liquor,” is deeply infused with savory, smoky goodness from the ham hock.
Whether you are sticking to time-honored New Year’s Day traditions or simply searching for a hearty, healthy, and satisfying meal for a busy weeknight, this easy approach ensures success every time. The minimal hands-on time, coupled with the incredible depth of flavor achieved through hours of slow cooking, makes this recipe unbeatable. Remember to serve it piping hot, alongside a slice of moist cornbread, and topped with a splash of fiery hot sauce or tangy vinegar to achieve that perfect balance of flavors.
Go ahead and gather your ingredients rinse those peas, scrub those greens, set your crockpot, and prepare to enjoy one of the most comforting and flavorful meals you can make. Don’t forget to explore our other slow cooker recipes, like our Ultimate Crockpot Mac and Cheese, for more easy meal ideas. Happy cooking!
Hearty Crockpot Black Eyed Peas and Collard Greens
Ingredients
Equipment
Method
- Prepare the Ingredients: Rinse the dried black eyed peas and pick through them, removing any stones or debris. Thoroughly wash the collard greens several times to ensure all grit is removed; remove the tough center stems and chop the leaves coarsely. Chop the onion and mince the garlic.
- Layer the Crockpot: Place the rinsed black eyed peas, chopped onion, minced garlic, and the smoked ham hock (or turkey meat) into the slow cooker basin.
- Add Seasoning and Liquid: Sprinkle the smoked paprika, thyme, red pepper flakes, salt, and black pepper over the ingredients in the pot. Add the bay leaves. Pour in the 6 cups of chicken broth, ensuring the ingredients are mostly submerged.
- Add the Greens: Pile the chopped collard greens on top of the liquid and other ingredients. Do not stir at this stage. The crockpot lid may not fit perfectly at first, but the greens will quickly wilt down as they heat.
- Cook Slowly: Cover the slow cooker. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours. The dish is ready when the black eyed peas are tender and creamy, and the greens are very soft.
- Finish the Dish: Once cooked, carefully remove the ham hock (or turkey meat) from the slow cooker and place it on a cutting board. Discard the fat and bones. Shred the meat and return the shredded meat to the slow cooker. Remove and discard the two bay leaves.
- Adjust and Serve: Stir the peas and greens well. Taste the mixture and adjust salt and pepper if necessary. Serve hot, traditionally with cornbread and a splash of vinegar or hot sauce.
