Crock-Pot Black-Eyed Peas Recipe

Crock-Pot Black-Eyed Peas and Greens Recipe

This easy slow cooker dish blends black-eyed peas, fresh collard greens, tomatoes, and tender ham simmered with a flavorful broth—then finished with cooked rice for a Southern favorite that’s perfect for New Year’s Day. It’s a warm, hearty way to bring good food and comfort to your table.

Prep Time20

Cook Time6

Total Time6 20

Course: Crock-Pot, Dinner, Slow Cooker

Cuisine: American

Keyword: Crock-Pot Black-eyed Peas Recipe, Crock-Pot Hoppin John Recipe, Slow Cooker Black-Eyed Peas Recipe, Slow Cooker Hoppin John Recipe

Servings: servings

Calories: 147kcal

Author: Carolyn

Equipment

1 Crock-Pot or slow cooker

Ingredients

1 tablespoon olive oil
1 cup diced onion
2 cloves garlic minced
4 cups chopped fresh collard greens stems removed
3 15-ounce cans black-eyed peas drained and rinsed
1 14.5-ounce can diced tomatoes with green chilies, undrained
3 cups Vegetable broth or enough to mostly cover ingredients
1 ham bone with some meat attached
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt adjust to taste
½ teaspoon crushed red pepper flakes optional
3 cups cooked white rice

Instructions

In a skillet over medium heat, heat the olive oil and sauté the onion until it is softened, about 3 minutes. Add the minced garlic and cook for 30 seconds more.
Transfer the onion and garlic to the slow cooker. Add the collard greens, black-eyed peas, diced tomatoes with green chiles, chicken broth, ham bone, smoked paprika, black pepper, salt, and red pepper flakes. Stir all the ingredients to combine them well.
Place the lid on the Crock-Pot and cook on low for 5 to 6 hours, until the collards are tender and the broth is flavorful.
Remove the ham bone, shred any remaining meat, and return the meat to the slow cooker.
Stir in the cooked rice, mixing well to coat and warm it through. Add a splash of broth if you prefer a soupier consistency.
Taste and adjust seasoning before serving.

Nutrition