* 1 Rinse and sort black-eyed peas to remove any small pebbles.
* 2 In a large slow cooker, add diced onion, peppers, garlic, ham hocks, black-eyed peas, spices, chicken stock, and water.
* 3 Stir everything together, cover, and cook on low heat for 6 hours.
* 4 Remove ham hocks and shred the meat off the ham hocks. Add shredded meat back to black-eyed peas.
* 5 Keep warm until serving. Garnish each bowl with Greek yogurt.