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

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

# What You 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

# Step-by-Step Directions:

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 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, discarding skin and bones, then return the shredded meat to the slow cooker and stir well.
06 - Taste the dish and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • Effortless preparation using a slow cooker.
  • Hearty, protein-rich Southern comfort food.
  • Deeply savory and smoky flavor with minimal ingredients.
02 -
  • Always rinse and sort your dried peas to ensure no small stones or debris remain.
  • Shred the turkey meat thoroughly to ensure every bite of the peas is infused with meat.
  • Since smoked turkey varies in saltiness, always taste before adding more salt at the end.
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