There’s nothing quite like a hearty, flavorful bowl of Crockpot Black Eyed Peas and Collard Greens to warm the soul. This classic Southern dish, traditionally served for good luck on New Year’s Day, is a powerhouse of flavor and nutrition that deserves a spot on your dinner table year-round. Using a slow cooker transforms this humble meal into a truly effortless “set it and forget it” experience, allowing the flavors to meld together into something truly special. Whether you’re a seasoned pro with Southern cooking or trying it for the first time, this recipe is your ticket to a perfect, no-fuss meal.
This recipe simplifies the process without sacrificing any of the deep, smoky flavor you expect. We’ll walk you through everything, from preparing your greens to achieving the perfect tender-but-not-mushy texture for your peas. Get ready to make a dish your family will ask for again and again!
Why You’ll Love This Recipe
- Effortless Preparation: The slow cooker does all the heavy lifting! With minimal prep, you can come home to a delicious, fully-cooked meal.
- Incredibly Flavorful: Slow cooking allows the smoky ham, savory broth, and earthy greens to meld into a rich, deeply satisfying flavor profile.
- Nutrient-Packed: Loaded with fiber, vitamins, and protein, this is a wholesome meal you can feel good about serving.
- Perfect for Any Occasion: While it’s a New Year’s classic, it’s also perfect for a cozy weeknight dinner, meal prep, or a Sunday supper.
The Tradition of Black Eyed Peas and Collard Greens
For many, eating black eyed peas and collard greens on New Year’s Day is a cherished tradition rooted in Southern history and folklore. The peas are thought to symbolize coins or prosperity, while the collard greens represent paper money. Eating these foods is believed to bring good luck and financial fortune in the coming year. This tradition, dating back to the Civil War, is a beautiful way to connect with history while enjoying a delicious meal. Our Crockpot Black Eyed Peas and Collard Greens recipe makes it easier than ever to partake in this lucky tradition.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients to create its signature flavor. Here’s what you’ll need:
- Dried Black Eyed Peas: The star of the show. Soaking them overnight is recommended but not required.
- Collard Greens: Fresh is best! Look for vibrant, dark green leaves. We’ll show you how to wash and chop them properly.
- Smoked Ham Hock: This is the key to a deep, smoky, savory flavor. You can also use smoked turkey wings or andouille sausage.
- Onion and Garlic: The aromatic foundation that builds the dish’s flavor.
- Chicken Broth: Use a low-sodium version to better control the saltiness. Vegetable broth works for a vegetarian-friendly option (omit the ham).
- Apple Cider Vinegar: A splash at the end brightens up the rich flavors.
- Seasonings: Smoked paprika, a pinch of red pepper flakes, salt, and black pepper are all you need.
How to Make Crockpot Black Eyed Peas and Collard Greens
Making this dish is incredibly simple. Just follow these steps for a perfect result every time.
Step 1: Prepare the Ingredients
First, rinse your dried black eyed peas under cool water, picking out any debris. If you have time, soak them in water overnight. This helps them cook more evenly. Next, prepare the collard greens. Wash the leaves thoroughly, remove the thick stems, and chop the leaves into ribbon-like strips.
Step 2: Sauté the Aromatics
While optional, this step deepens the flavor. In a skillet over medium heat, briefly sauté the diced onion until softened. Add the minced garlic and cook for another minute until fragrant. This simple step adds a wonderful layer of flavor that you can’t get from just adding them raw to the crockpot.
Step 3: Load the Crockpot
Transfer the sautéed onions and garlic to the slow cooker. Add the rinsed black eyed peas, chopped collard greens, smoked ham hock, and seasonings. Pour the chicken broth over everything and give it a gentle stir to combine.
Step 4: Slow Cook to Perfection
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The peas should be tender and the greens fully wilted. The ham hock should be fall-off-the-bone tender. Remove the hock, shred the meat, and return it to the crockpot. Stir in the apple cider vinegar just before serving to brighten the flavors.
Tips for Success
- Don’t Skip the Vinegar: A splash of apple cider vinegar or even hot sauce at the end is crucial. It cuts through the richness and balances the dish perfectly.
- To Soak or Not to Soak: Soaking peas reduces cooking time and can help with digestion. If you forget, just rinse them and add an extra hour or two to the low cooking time.
- Meat Variations: Feel free to swap the ham hock with a smoked turkey leg, andouille sausage, or even bacon. For a vegetarian version, omit the meat and use vegetable broth, adding a bit more smoked paprika for that smoky flavor.
What to Serve with Your Dish
This Crockpot Black Eyed Peas and Collard Greens recipe is a meal in itself, but it pairs beautifully with a few classic sides. A skillet of warm, buttery sweet potato cornbread is almost mandatory for sopping up the delicious broth. For a heartier meal, serve it over a bed of fluffy white rice. If you are looking for other comforting slow cooker recipes, you have to try this amazing slow cooker pot roast. And for a simple, crusty side, nothing beats a loaf of no-knead rosemary garlic bread.
Storage and Reheating Instructions
This dish tastes even better the next day!
- Storage: Allow the leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: You can freeze this dish for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over medium-low heat until warmed through. You can also microwave individual portions. You may need to add a splash of broth to loosen it up.
Frequently Asked Questions
Absolutely! To make it vegetarian/vegan, simply omit the smoked ham hock, use vegetable broth instead of chicken broth, and add 1-2 teaspoons of smoked paprika to replicate that smoky flavor. You could also add some sliced vegan sausage for extra heartiness.
You can, but it will change the method. If using canned peas, add them (drained and rinsed) during the last 30-45 minutes of cooking. This prevents them from becoming overly mushy.
Soaking is recommended as it helps the peas cook more evenly and can make them easier to digest. However, if you’re short on time, you can skip soaking. Just rinse the peas well and add 1-2 extra hours of cooking time on the LOW setting.
Collard greens can be gritty, so it’s important to wash them well. Submerge the leaves in a clean sink full of cold water, swish them around, and let them sit for a few minutes to allow any sand to sink. Lift the greens out, drain the water, and repeat until the water is clear. To prep, fold each leaf in half and slice out the thick inner stem, then chop the leaves into strips.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors get even better overnight! Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it has thickened too much.
Share Your Creation!
We are so excited for you to try this delicious and easy Crockpot Black Eyed Peas and Collard Greens recipe. It’s a true taste of Southern comfort that we know you’ll fall in love with. If you make it, please leave a comment and a rating below to let us know how it turned out! Don’t forget to save this recipe to your favorite board on Pinterest!
Crockpot Black Eyed Peas and Collard Greens Recipe
Crockpot Black Eyed Peas and Collard Greens: The Ultimate Comfort Food
Equipment
- 1 Slow Cooker (6-quart or larger)
- 1 Skillet Optional, for sautéing aromatics.
Ingredients
- 1 lb dried black eyed peas Rinsed and picked over. Soaked overnight if possible.
- 1 large smoked ham hock About 1.5 lbs. A smoked turkey leg also works.
- 1 large bunch collard greens About 1 lb, stems removed and leaves chopped.
- 1 large yellow onion Diced
- 4 cloves garlic Minced
- 6 cups low-sodium chicken broth Use vegetable broth for a vegetarian option (omit meat).
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes Adjust to your spice preference.
- 1 tsp salt Or to taste.
- 1/2 tsp black pepper Freshly ground.
Instructions
- Rinse the dried black eyed peas and remove any debris. If time permits, soak them in water overnight, then drain.
- Wash the collard greens thoroughly. Remove the tough stems and chop the leaves into 1-inch strips.
- Place the rinsed peas, chopped collards, smoked ham hock, diced onion, and minced garlic into the basin of a large slow cooker.
- Sprinkle the smoked paprika, red pepper flakes, salt, and black pepper over the ingredients.
- Pour the chicken broth over everything. Give it a gentle stir to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the peas are tender and the ham is falling off the bone.
- Carefully remove the ham hock from the crockpot. Once cool enough to handle, shred the meat, discarding the bone and skin. Return the shredded meat to the slow cooker.
- Stir in the apple cider vinegar. Taste and adjust seasonings if necessary. Serve hot.
Notes
The dish will thicken as it cools. Add a splash of broth when reheating if needed.
