Southern-Style Black-Eyed Peas are one of my favorite comfort dishes—simple, flavorful, and packed with soul. Slow-simmered with savory spices and tender chicken, this hearty recipe makes a delicious meal whether I’m cooking for a holiday, a weeknight dinner, or just craving something warm and satisfying.

Why I Love This Recipe

I love how this dish transforms a humble ingredient like black-eyed peas into something rich and deeply comforting. The tender chicken adds protein and flavor, while the peas soak up all the deliciousness from the broth and spices. It’s a one-pot dish that feeds a crowd and gets even better the next day.

Ingredients

1 pound dried black-eyed peas, soaked overnight and drained
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1½ cups cooked shredded chicken (or 1 raw chicken thigh or drumstick, bone-in for flavor)
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
½ teaspoon smoked paprika
1 bay leaf
6 cups chicken broth (plus more if needed)
Optional: a dash of hot sauce or a pinch of cayenne for heat

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I heat the olive oil in a large pot over medium heat and sauté the diced onion until soft and translucent.
I stir in the garlic and cook for another minute, just until fragrant.
I add the soaked, drained black-eyed peas along with the chicken (if using raw pieces), salt, pepper, smoked paprika, and bay leaf.
I pour in enough chicken broth to cover everything and bring it to a boil.
Once boiling, I reduce the heat and simmer uncovered for about 1½ to 2 hours, stirring occasionally, until the peas are tender and the liquid thickens slightly.
If I started with raw chicken, I remove it, shred the meat, and return it to the pot. If using pre-cooked chicken, I stir it in during the last 10–15 minutes.
I taste and adjust the seasoning, then serve hot with cornbread or over rice.

Servings and Timing

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 1.5 to 2 hours
Total Time: About 2 hours 10 minutes

Variations

Vegan version: I leave out the chicken and use vegetable broth. Smoked paprika adds plenty of flavor on its own.
Add greens: I stir in chopped collard greens, spinach, or kale in the last 20 minutes of cooking for color and nutrients.
Make it spicy: A chopped jalapeño or a dash of cayenne turns up the heat.
Shortcut with canned peas: When I’m in a rush, I use canned black-eyed peas and simmer for about 30 minutes instead of starting from dry.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave. If the peas absorb too much liquid while sitting, I add a splash of broth or water before reheating. It also freezes great for up to 2 months—I just thaw and warm it when I need a quick, comforting meal.

FAQs

Can I skip soaking the black-eyed peas?

Yes, but I know they’ll take longer to cook and may not be as evenly tender. If I have time, I always soak them overnight.

What kind of chicken works best?

I like using bone-in thighs or drumsticks while cooking, then shredding the meat later. Pre-cooked shredded chicken works well too for convenience.

Can I make this in a slow cooker?

Absolutely. I add everything to the slow cooker and cook on low for 6–8 hours or on high for about 4 hours. I add cooked chicken in the last hour if it’s already done.

What should I serve with black-eyed peas?

I usually pair them with rice, cornbread, or sautéed greens. It makes for a filling and balanced meal.

Does this recipe freeze well?

Yes. I freeze portions in airtight containers once cooled. It reheats beautifully and the flavors get even better after sitting.

Conclusion

Southern-Style Black-Eyed Peas with Chicken is the kind of hearty, flavorful dish that warms me from the inside out. It’s easy, comforting, and perfect for any time I want a home-cooked meal that sticks to the ribs. With simple ingredients and a lot of flavor, this dish always finds a spot on my table.

Southern-Style Black-Eyed Peas

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Author: Linda
Prep Time: 10 minutes
Cook Time: 1.5 to 2 hours
Total Time: About 2 hours 10 minutes
Yield: 6–8 servings
Category: Main Dish
Method: Stovetop, Simmered
Cuisine: Southern American
Diet: Gluten Free

Print Recipe

Description

These Southern-Style Black-Eyed Peas with Chicken are the ultimate comfort food—warm, hearty, and packed with flavor. Simmered slowly with tender chicken, onions, garlic, and savory spices, this Southern staple makes a wholesome, protein-rich meal that’s perfect for weeknight dinners, holiday gatherings, or anytime you want something deeply satisfying and nourishing.

Instructions

In a large pot, heat olive oil over medium heat. Sauté onion until soft and translucent.
Add garlic and cook for 1 minute, just until fragrant.
Stir in soaked black-eyed peas, chicken (if raw), salt, pepper, smoked paprika, and bay leaf.
Pour in broth to cover the ingredients. Bring to a boil.
Reduce heat and simmer uncovered for 1½ to 2 hours, stirring occasionally, until peas are tender and liquid thickens.
If using raw chicken, remove and shred once fully cooked, then return meat to the pot. If using pre-cooked chicken, stir it in during the last 10–15 minutes of cooking.
Taste and adjust seasoning. Serve hot with cornbread, rice, or sautéed greens.

Notes

Vegan version: Omit chicken and use vegetable broth. Add liquid smoke or extra smoked paprika for flavor.
Add greens: Stir in kale, spinach, or collards during the last 20 minutes.
Spice it up: Add jalapeño, cayenne, or hot sauce to taste.
Quick version: Use canned black-eyed peas and reduce cook time to 30 minutes.
Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Add a splash of broth before reheating if needed.