Crock-Pot Black-Eyed Peas Smoked Turkey (Printable)

Creamy black-eyed peas simmer with smoked turkey for an easy, hearty Southern meal.

# What You'll Need:

→ Beans & Legume

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

→ Meats

02 - 1 smoked turkey leg (about 1 lb)

→ Pantry

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

# Directions:

01 - Rinse and sort the dried black-eyed peas, discarding any debris or damaged peas.
02 - Place the prepared peas in the slow cooker, then nestle the smoked turkey leg on top of the peas.
03 - Pour in 6 cups of water, then add salt and black pepper. Stir gently to distribute the seasonings.
04 - Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the peas are tender and creamy.
05 - Remove the turkey leg from the slow cooker. Shred the meat from the bone, discarding skin and bones, then return the meat to the pot.
06 - Stir well to incorporate the shredded turkey. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • Smoked turkey creates a depth of flavor that feels like you spent hours at the stove
  • This recipe proves simple ingredients can create something extraordinary
02 -
  • Don't skip sorting the beans, as I once found a small pebble that could have cracked a tooth.
  • The beans will continue to absorb liquid even after cooking, so the texture is best the same day.
  • Smoked turkey varies in saltiness, so always taste before adding more salt.
03 -
  • Soaking the beans overnight isn't necessary but can reduce cooking time by about an hour.
  • A splash of apple cider vinegar added at the end brightens all the rich flavors.
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