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Slow Cooker Spicy Black Eyed Peas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 42 reviews
  • Author: Kimberly
  • Prep Time: 8 hrs 15 mins
  • Cook Time: 8 hrs 30 mins
  • Total Time: 16 hrs 45 mins
  • Yield: 12 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American Southern

Description

This comforting Slow Cooker Spicy Black Eyed Peas recipe combines tender soaked peas with vibrant vegetables, spicy jalapeño, and flavorful pepperoni, all slow-cooked to perfection. The addition of Rotel diced tomatoes and green chilies gives the dish a zesty kick, while the instant white rice added at the end makes it a hearty, complete meal perfect for a cozy family dinner.

Ingredients

Main Ingredients

  • 1 (16-oz) package dried black-eyed peas
  • 4 green onions, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, diced
  • 1 (3-oz) package pepperoni slices, chopped
  • 2 cups unsalted chicken broth
  • 1 chicken bouillon cube
  • ¼ tsp salt (or to taste)
  • ¼ tsp ground red pepper
  • ¼ tsp garlic powder
  • 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
  • ¾ cup instant white rice, uncooked

Instructions

  1. Soak Black-Eyed Peas: Place the dried black-eyed peas in the slow cooker and cover with water about 2 inches above the peas. Let them soak for 8 hours or overnight. After soaking, drain the peas thoroughly.
  2. Combine Ingredients & Slow Cook: Add the soaked black-eyed peas, chopped green onions, red bell pepper, diced jalapeño, chopped pepperoni, unsalted chicken broth, chicken bouillon cube, salt, ground red pepper, garlic powder, and undrained Rotel diced tomatoes with green chilies into the slow cooker. Cover and cook on LOW heat for 8 hours to allow flavors to meld and peas to become tender.
  3. Add Rice and Finish Cooking: Stir in the uncooked instant white rice into the slow cooker. Cover and continue cooking for an additional 30 minutes, or until the rice is tender and has absorbed the liquid, creating a hearty, flavorful dish.

Notes

  • Soaking the peas overnight helps reduce cooking time and improves texture.
  • You can adjust the amount of jalapeño and ground red pepper to control the heat level.
  • Use low-sodium chicken broth if you want to keep the salt content in check.
  • For a vegetarian version, omit the pepperoni and replace chicken broth with vegetable broth.
  • Instant rice is used to speed up cooking; regular rice will require a longer cooking time.

Find it online: https://slsrecipes.com/slow-cooker-spicy-black-eyed-peas-recipe/