Ingredients:

  • 1 lb dry black-eyed peas, rinsed and sorted
  • 1 large smoked ham hock (or 2 cups diced ham)
  • 6 cups low-sodium chicken broth
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced thin
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • Salt to taste (added after cooking)

Instructions:

  1. Place the dry black-eyed peas in a colander. Rinse thoroughly under cold water, sifting through with your fingers to remove any stones, debris, or damaged peas.
  2. Add the rinsed peas, diced onion, sliced celery, minced garlic, and smoked paprika into the slow cooker insert.
  3. Place the ham hock or ham bone directly in the center of the slow cooker, nestling it among the peas and vegetables.
  4. Pour the chicken broth over the ingredients until everything is submerged by at least two inches. Cover and cook on Low for 7–8 hours until peas are tender.
  5. Remove the ham hock from the pot. Shred the meat from the bone, discard the bone and excess fat, and return the shredded meat to the slow cooker.
  6. Season with salt to taste only after the peas have finished cooking to ensure the skins remain tender.