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

Creamy black-eyed peas simmered with smoked turkey leg in a slow cooker for tender, flavorful results.

# What You'll 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

# Steps:

01 - Rinse and sort the dried black-eyed peas under cold water, discarding any debris or damaged beans.
02 - Transfer the peas to a 6-quart slow cooker and nestle the smoked turkey leg on top of the peas.
03 - Pour 6 cups of water over the peas and turkey leg. Season with salt and black pepper.
04 - Cover the slow cooker and cook on LOW setting for 7 to 8 hours, or on HIGH setting for 4 to 5 hours, until 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 thoroughly.
06 - Taste the dish and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • Minimal preparation time with maximum flavor.
  • Gluten-free and dairy-free naturally.
  • Perfect for a slow cooker, allowing you to focus on other tasks while it cooks.
02 -
  • Ensure the peas are sorted carefully to avoid any small stones.
  • Shred the turkey meat thoroughly to distribute it evenly in every bowl.
  • Adjust the salt at the end, as smoked meats can vary in saltiness.
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