Ingredients:

  • 1 lb dried black-eyed peas, sorted and rinsed
  • 6 cups low-sodium chicken broth
  • 1.5 lbs smoked ham hocks
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, smashed and minced
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 dried bay leaf

Instructions:

  1. Spread the dried black-eyed peas on a flat surface to sort out any stones or debris, then rinse thoroughly in a colander under cold water.
  2. Place the rinsed peas, diced onion, minced garlic, smoked paprika, black pepper, and bay leaf into the slow cooker.
  3. Nestle the smoked ham hocks deep into the center of the pea mixture.
  4. Pour the chicken broth over the ingredients until everything is submerged by at least two inches.
  5. Cover and cook on Low for 7 hours (or High for 4 hours) until the peas are tender and the meat is falling off the bone.
  6. Remove the ham hocks from the pot. Shred the meat from the bone, discarding the fat, gristle, and bones. Stir the shredded meat back into the peas before serving.