Slow Cooker Virginia Ham and Black-Eyed Pea Stew

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A classic Southern slow cooker stew built on smoky Virginia ham and tender black-eyed peas with hearty vegetables — soulful one-pot comfort rooted in Mid-Atlantic home cooking. This American Southern-inspired slow-cooker recipe, ready in about 255 minutes, pairs smoked Virginia ham hock, dried black-eyed peas, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 (about 1.5 lbs) smoked Virginia ham hock
• 1 cup, rinsed dried black-eyed peas
• 1 large, diced yellow onion
• 2 medium, peeled and diced carrots
• 2, diced celery stalks
• 3 cloves, minced garlic
• 4 cups chicken broth
• 2 whole bay leaves
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp, chopped fresh thyme
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Place 1 smoked Virginia ham hock (about 1.5 lbs), 1 cup rinsed dried black-eyed peas, 1 large diced yellow onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves into a slow cooker.
2. Step 2: Pour 4 cups chicken broth over the ingredients, then add 2 whole bay leaves, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1 tsp chopped fresh thyme.
3. Step 3: Cover and cook on low for 8 hours or on high for 4 hours until the black-eyed peas are tender and the ham is falling off the bone.
4. Step 4: Remove the ham hock, shred the meat, and discard the bone and skin. Return the shredded ham to the slow cooker and stir to combine.
5. Step 5: Discard the bay leaves, then ladle the stew into bowls and garnish each with 2 tbsp chopped fresh parsley before serving.