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

Creamy black-eyed peas simmered with smoked turkey for a hearty Southern dish.

# 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 Steps:

01 - Rinse and sort the dried black-eyed peas under cold running water, discarding any debris or damaged beans.
02 - Place the rinsed peas into the slow cooker, then nestle the smoked turkey leg on top of the peas.
03 - Pour 6 cups of water over the peas and turkey leg. Add salt and black pepper, stirring to distribute seasonings evenly.
04 - Cover the slow cooker and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the peas are tender and creamy.
05 - Remove the turkey leg from the slow cooker. Shred the meat using two forks, discarding skin and bones. Return the shredded meat to the slow cooker and stir well to combine.
06 - Taste the dish and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot.

# Expert Advice:

01 -
  • Effortless Preparation: Just 10 minutes of active prep time is all you need for the slow cooker to handle the rest.
  • Hearty & Healthy: This dish is naturally gluten-free and dairy-free, providing a great source of protein and fiber.
  • Smoky Flavor: The smoked turkey leg infuses the peas with a deep, savory aroma that is lean yet satisfying.
02 -
  • Enhanced Aromatics: Add one chopped onion or a bay leaf to the slow cooker before cooking for even more depth of flavor.
  • Seasoning Balance: Smoked meats vary in saltiness, so always taste and adjust your final seasoning after shredding the turkey and stirring it back into the peas.
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