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

Hearty black-eyed peas slow-cooked with smoky turkey leg for a comforting Southern meal.

# 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 make it:

01 - Rinse and sort the dried black-eyed peas thoroughly, discarding any debris or discolored beans.
02 - Place the prepared peas in the slow cooker, then nestle the smoked turkey leg on top of the peas.
03 - Pour water over the peas and turkey leg, then sprinkle with salt and black pepper.
04 - Cover the slow cooker and cook on LOW setting for 7 to 8 hours, or on HIGH setting for 4 to 5 hours, until peas are tender and creamy.
05 - Remove the turkey leg from the slow cooker. Shred the meat, discarding skin and bones, and return the shredded meat to the slow cooker.
06 - Stir well to combine all components. Taste and adjust seasoning as needed. Serve hot.

# Recipe Expert Tips:

01 -
  • Your slow cooker does almost everything, leaving you free to handle the rest of your day.
  • One simple turkey leg transforms the whole pot into something that tastes like it took you hours.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Don't skip the rinsing and sorting step, even though it feels tedious—one hard bean or bit of grit can ruin an otherwise perfect bowl.
  • If your peas still feel firm after 7 hours on low, give it another hour rather than cranking up the heat, since slow cooking is kinder to the texture.
03 -
  • Always verify that your smoked meat hasn't been cross-contaminated with allergens during processing, especially if anyone at your table has sensitivities.
  • If your black-eyed peas came from bulk bins, they might be older and take slightly longer to soften, so don't panic if they need that extra hour.
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