Get ready for the most flavorful and effortless Southern classic you’ve ever made. This recipe for Crockpot Black Eyed Peas and Collard Greens simmers low and slow, letting all the rich, smoky flavors meld together into a truly unforgettable dish. It’s the perfect way to celebrate tradition, especially for New Year’s Day, bringing comfort, flavor, and a little bit of luck to your table with minimal effort.
We combine tender black eyed peas, hearty collard greens, and savory smoked turkey in the slow cooker for a meal that’s both deeply satisfying and incredibly easy to prepare. Just set it, forget it, and come back to a delicious, soul-warming dinner.
Why This Is The Best Southern Slow Cooker Recipe
You’ll absolutely love this Crockpot black eyed peas and collard greens recipe because it’s the definition of comfort food made simple. The slow cooker does all the work, tenderizing the greens and peas to perfection while infusing them with smoky, savory goodness.
- Effortless Preparation: With just a few minutes of prep, you can have this dish simmering away. It’s the ultimate dump-and-go meal for busy days.
- Rich, Deep Flavor: Slow cooking allows the smoked turkey, aromatics, and spices to develop a complex flavor that you just can’t get from a quick stovetop simmer.
- Healthy & Hearty: Packed with fiber, vitamins, and protein, this dish is as nutritious as it is delicious. It’s a wholesome meal the whole family will enjoy.
- Perfect for Any Occasion: While it’s a New Year’s staple, this dish is perfect for any cozy weeknight dinner or Sunday supper.
A Rich Tradition: The Symbolism of Black Eyed Peas and Collards
Serving black eyed peas and collard greens on New Year’s Day is a cherished Southern tradition steeped in symbolism and hope for the future. The black eyed peas are thought to represent coins, symbolizing prosperity and wealth for the coming year. Some stories trace this back to the Civil War era, when peas were one of the few foods left after the fields were raided.
The collard greens, with their green color, represent paper money or “greenbacks,” further reinforcing the wish for financial luck. Eaten together, they create a powerful and delicious wish for a prosperous and fortunate year ahead.
Key Ingredients for This Recipe
This recipe uses simple, wholesome ingredients to create its signature Southern flavor. Here’s what you’ll need:
- Dried Black Eyed Peas: The star of the show. Soaking them overnight helps them cook evenly.
- Collard Greens: Fresh, hearty greens that wilt down beautifully in the slow cooker.
- Smoked Turkey Wing: This imparts a deep, smoky flavor without the extra fat of a ham hock.
- Onion & Garlic: The aromatic foundation for any great Southern dish.
- Chicken Broth: Provides a savory liquid for everything to simmer in.
- Apple Cider Vinegar: A splash at the end brightens up the flavors and cuts through the richness.
- Seasonings: Smoked paprika, a pinch of red pepper flakes, salt, and black pepper create the perfect balance of smoky, spicy, and savory.
How to Make Crockpot Black Eyed Peas and Collard Greens
Making this dish is incredibly simple. Just follow these easy steps for a perfect result every time.
- Prep the Ingredients: Start by rinsing your soaked black eyed peas. Chop the onion, mince the garlic, and wash and chop the collard greens, removing the tough stems.
- Load the Crockpot: Place the smoked turkey wing in the bottom of your slow cooker. Add the chopped onion, minced garlic, and rinsed black eyed peas.
- Add Greens and Liquid: Layer the chopped collard greens on top. Pour the chicken broth over everything and sprinkle in the smoked paprika, red pepper flakes, salt, and pepper.
- Cook Low and Slow: Cover the crockpot and cook on low for 8 hours or on high for 4-5 hours. The peas should be tender and the greens should be silky.
- Finish and Serve: Remove the turkey wing and shred the meat, discarding the bones and skin. Stir the meat back into the pot along with the apple cider vinegar. Taste and adjust seasoning if needed before serving hot. For a comforting meal, try our Slow Cooker Beef Brisket.
Expert Tips for Perfect Results
Want to take your dish from great to absolutely amazing? Here are a few expert tips.
- Don’t Skip the Soak: Soaking the dried peas overnight ensures they cook evenly and become perfectly tender.
- Layer Correctly: Placing the smoked turkey and peas at the bottom allows them to soak up all the liquid and flavor as the greens on top wilt and release their moisture.
- Vinegar is Key: The final splash of apple cider vinegar is crucial. It brightens the entire dish and balances the smoky flavors.
- Taste and Adjust: Smoked meats vary in saltiness. Always taste the dish before serving and add more salt and pepper as needed. A similar process is key in our Crockpot Kielbasa and Potatoes recipe.
Delicious Variations to Try
This Crockpot Black Eyed Peas and Collard Greens recipe is fantastic as is, but it’s also easy to customize!
- Make it Vegetarian/Vegan: Omit the smoked turkey and use vegetable broth. To replicate the smoky flavor, add a teaspoon of liquid smoke and increase the smoked paprika.
- Add Some Heat: If you like it spicy, add a chopped jalapeño along with the onion or a dash of your favorite hot sauce at the end.
- Different Meats: Feel free to substitute the smoked turkey wing with a smoked ham hock, andouille sausage, or savory bacon. For another great bacon recipe check out our Bacon Cheeseburger Pinwheels.
Frequently Asked Questions
Absolutely! This dish freezes very well. Allow it to cool completely, then transfer it to freezer-safe airtight containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
You can, but it will change the texture and cooking time. If using canned peas, drain and rinse them well. Add them during the last 30-60 minutes of cooking time to prevent them from becoming mushy.
Yes, it is highly recommended. Soaking dried black eyed peas overnight ensures they cook evenly and become tender in the slow cooker. If you’re short on time, you can do a ‘quick soak’ by bringing them to a boil on the stove, cooking for 2-3 minutes, then letting them stand for 1 hour before using.
To make a vegetarian or vegan version, simply omit the smoked turkey. Use a quality vegetable broth and add 1 teaspoon of liquid smoke and an extra teaspoon of smoked paprika to replicate that classic smoky flavor.
The best way to clean collard greens is to fill a clean sink with cold water and submerge the leaves. Swish them around to loosen any grit or dirt. Drain the sink, rinse each leaf individually under running water, and then they are ready to be chopped.
The Perfect Southern Supper
This Crockpot Black Eyed Peas and Collard Greens recipe delivers a comforting, traditional meal with almost no effort. It’s a dish filled with flavor, history, and the promise of a little extra luck. We hope you love making it as much as we do. If you try it, be sure to leave a comment below and share your creation on Pinterest!
Crockpot Black Eyed Peas and Collard Greens Recipe
Crockpot Black Eyed Peas and Collard Greens for a Lucky New Year
Ingredients
Equipment
Method
- Ensure your black eyed peas have been soaked overnight and rinsed well. Wash the collard greens thoroughly, remove the tough inner stems, and roughly chop the leaves.
- Place the smoked turkey wing, chopped onion, minced garlic, and rinsed black eyed peas into the bottom of a 6-quart or larger slow cooker.
- Layer the chopped collard greens on top of the peas. Pour the chicken broth over everything. Sprinkle evenly with smoked paprika, red pepper flakes, salt, and black pepper.
- Cover the crockpot and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the black eyed peas are tender and the greens are fully wilted and soft.
- Carefully remove the smoked turkey wing from the crockpot. Shred the meat, discarding any bones, skin, and cartilage. Return the shredded meat to the crockpot. Stir in the apple cider vinegar. Taste and adjust seasonings as needed. Serve hot.
Notes
Serve with a side of cornbread to soak up all the delicious broth, known as 'potlikker'.
The dish can be stored in an airtight container in the refrigerator for up to 4 days.
