Pre-soak the beans either over night or at least an hour prior to cooking in the slow cooker (see notes section about soaking black eyed peas).
Place the rinsed and drained pre-soaked black eye peas in the slow cooker.
Layer bacon throughout the peas, followed by chicken bouillon cubes, garlic cloves, and minced onions. Sprinkle the salt, black pepper, and hot sauce.
Pour 5 cups of water over the black eye peas. Give the slow cooker one good mix.
Set the slow cooker on high for 4 hours (or low for 8 hours).
Once the black eye peas are done cooking, mix in the fresh parsley, discard bacon if you choose to, and serve immediately.
Rinse Peas - It is very important that you rinse and pick through the black eye peas prior to cooking with them. Remove any cracked, split, or damaged black eyed pea from the bunch.
Soaking - There are two methods to soaking dried beans.
Place the black eyed peas in a large pot of water and let sit overnight before you are ready to cook.
Boil the black eyed peas for 10 minutes on the stove top with 2-3 more cups water then it requires to fill. After the 10 minutes are up let the peas sit in the pot for 1 hour before transferring to the slow cooker.
Storage - Store cooled leftovers in a freezer gallon bag, freeze and defrost and eat for a later date. Don’t forget to write the date on the bag (consume within 3 months of freezing.