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Easy Slow Cooker Honey Garlic Black-Eyed Peas Recipe

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A no-soak, set-it-and-forget-it slow cooker recipe where honey caramelizes into a sticky, savory-sweet glaze over creamy black-eyed peas. Perfect for busy weeknights, lazy Sundays, or when you need a hearty, stress-free meal.

Ingredients

Scale
  • 1 pound dried black-eyed peas (about 2 cups), rinsed and picked over
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1/3 cup honey
  • 6 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt (plus more to taste)
  • 2 bay leaves
  • Optional: 1 smoked ham hock or turkey leg
  • For garnish: fresh parsley or green onions, chopped
  • For garnish: extra drizzle of honey (optional)
  • For garnish: crushed red pepper flakes (optional)

Instructions

  1. Rinse and pick over the black-eyed peas. Place them in a colander and run cold water over them while sifting through to discard any shriveled peas or tiny pebbles.
  2. Prep your aromatics: dice the onion and mince the garlic.
  3. Layer everything in the slow cooker: start with the rinsed peas, then add diced onion, minced garlic, bay leaves, smoked paprika, black pepper, and salt. If using a ham hock or turkey leg, nestle it in the center.
  4. Mix the liquid ingredients: in a medium bowl or large measuring cup, whisk together vegetable broth, honey, soy sauce, and apple cider vinegar until honey is mostly dissolved.
  5. Pour the liquid mixture over the peas, ensuring all peas are submerged. Add more broth or water if needed.
  6. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
  7. Check for doneness around the 6-hour mark on low (3.5 hours on high). Peas should be tender but still hold their shape.
  8. Remove bay leaves and any meat. If using a ham hock, shred the meat off the bone and stir back into the peas. Discard bone and skin.
  9. Taste and adjust seasoning: add more salt, vinegar, or honey as desired.
  10. Let rest for 10 minutes before serving. The sauce will thicken slightly.

Notes

No soaking required. For best texture, cook on low. Don’t lift the lid too often. Salt at the end to avoid toughening bean skins. If using a ham hock, ask butcher to slice it in half for better flavor infusion. For a vegetarian version, skip the ham hock and use vegetable broth. Leftovers freeze well for up to 3 months. Reheat with a splash of broth.

Nutrition

Keywords: slow cooker black-eyed peas, honey garlic black-eyed peas, no soak black-eyed peas, easy black-eyed peas recipe, Southern black-eyed peas, vegetarian black-eyed peas, gluten-free black-eyed peas, budget-friendly dinner, meal prep black-eyed peas

Find it online: https://tastytuck.com/easy-slow-cooker-honey-garlic-black-eyed-peas-recipe/