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

Hearty slow-cooked black-eyed peas with smoky turkey flavor—perfect Southern comfort food.

# Ingredient List:

→ 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

# Directions:

01 - Rinse and sort the dried black-eyed peas under cool water, discarding any debris or damaged peas.
02 - Transfer the prepared peas into a 6-quart slow cooker and nestle the smoked turkey leg on top.
03 - Pour 6 cups of water over the peas and turkey leg, then add salt and black pepper.
04 - Cover 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 and shred the meat, discarding skin and bones. Return the shredded meat to the slow cooker and stir thoroughly.
06 - Taste the mixture and adjust seasoning as needed. Serve hot over rice or with cornbread.

# Expert Tips:

01 -
  • It requires only 10 minutes of hands-on preparation before the slow cooker takes over.
  • The smoked turkey leg provides a deep, savory depth of flavor without the need for complex spices.
  • It is naturally gluten-free and dairy-free, making it a wholesome choice for various dietary needs.
02 -
  • Wait until the end of the cooking process to add more salt, as the smoked turkey leg will release salt as it cooks.
  • If you prefer a thicker consistency, you can mash a small portion of the peas against the side of the slow cooker before stirring the meat back in.
  • Shred the turkey meat while it is still hot for the easiest preparation.
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