Slow Cooker Smoked Turkey and Black-Eyed Pea Stew Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider searing the smoked turkey wings in a hot skillet for a few minutes before adding them to the slow cooker. This caramelizes the surface and adds another layer of complexity to the broth. If you prefer a thicker stew, you can mash a small portion of the cooked black-eyed peas against the side of the slow cooker insert using a large spoon, then stir them back into the stew before serving.

Adjust the seasoning to your preference by adding a pinch of salt or freshly ground black pepper after the stew has finished cooking, as the smoked turkey and broth already contain significant sodium.

If you enjoy a bit of heat, a dash of red pepper flakes or a small amount of hot sauce can be stirred in just before serving. These additions can brighten the flavors and provide a pleasant contrast to the earthy base of the black-eyed peas.

Variations

• Spicy Turkey Stew: Add one diced jalapeño or a teaspoon of cayenne pepper to the slow cooker along with the other seasonings. This variation adds a subtle heat that complements the smoky turkey and earthy peas perfectly.
• Vegetable-Packed Stew: Enhance the stew by adding one cup of chopped carrots and one cup of diced celery. These vegetables add texture and natural sweetness, making the dish even more substantial.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months.

Reheat

Reheat on the stovetop over medium heat until steaming hot, adding a splash of broth if needed to loosen the sauce. Microwave in 1-minute intervals until hot.

Allow the stew to cool at room temperature for no more than two hours after cooking. Once cooled, transfer the leftovers into an airtight container to maintain freshness. Keep the container in the coldest part of the refrigerator, away from the door, to ensure it remains at a safe temperature.

Properly stored, the stew will maintain its quality for up to three days. Always inspect the stew for any signs of spoilage before reheating, and discard any leftovers that have been left out for too long.

This stew is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Simply follow the cooking instructions, allow the stew to cool completely, and store it in the refrigerator.

When ready to serve, reheat the stew gently on the stovetop or in the microwave, adding a splash of water or broth if the consistency has become too thick during storage. This makes for a convenient and stress-free meal during busy weekdays.

Serving ideas

Serve the stew hot in deep bowls to capture all the savory broth. It pairs perfectly with a side of warm, crusty bread or cornbread, which is ideal for soaking up the flavorful liquid.

A light garnish of fresh chopped parsley or green onions can provide a vibrant color contrast and a fresh, herbaceous note to the finished dish. Ensure that each serving includes a portion of the tender turkey meat for a balanced and satisfying meal.

Consider serving this stew as a main course accompanied by a crisp green salad with a light vinaigrette to balance the richness of the smoked turkey. The combination of the hearty stew and the fresh salad creates a complete dining experience. If serving for a larger group, place the slow cooker on a warm setting to keep the stew at a pleasant temperature throughout the meal, allowing guests to serve themselves as desired.

Frequently asked questions

Recipe card

Slow Cooker Smoked Turkey and Black-Eyed Pea Stew

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 3 lbs smoked turkey wings
• 1 lb dry black-eyed peas
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 6 cups chicken broth with diced tomatoes

Instructions

1. Place the smoked turkey wings into the base of a slow cooker. Scatter the dry black-eyed peas evenly over the turkey pieces to ensure they cook submerged in the liquid.
2. Sprinkle the smoked paprika and garlic powder directly over the peas and turkey. Pour the chicken broth mixed with diced tomatoes over the entire mixture, ensuring the liquid reaches the top of the ingredients.
3. Cover the slow cooker and cook on low heat for 8 hours until the turkey is tender and falling off the bone. Ensure the internal temperature of the turkey reaches 165°F (74°C).

Estimated nutrition per serving

Calories

420

Protein

28.5 g

Carbohydrates

52 g

Fat

11 g

Fiber

12 g

Sugar

4.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.