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Slow Cooker Hoppin’ John

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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 lb dried black-eyed peas rinsed (soaked overnight optional)
  • 12 oz –14smoked sausage sliced, Andouille or kielbasa
  • 1 small ham hock or leftover ham bone optional
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 4 cups low-sodium chicken broth add more if needed
  • 1 teaspoon smoked paprika
  • 1 teaspoon Creole or Cajun seasoning
  • 1 bay leaf
  • Salt and black pepper to taste
  • 3 cups cooked white rice for serving

Method
 

  1. Prep the Basics Rinse the black-eyed peas under cold water. Discard any debris. If soaked overnight, drain and rinse again. Dice vegetables. Slice sausage. That’s it.
  2. Build the Flavor Base Add peas, sausage, ham hock (if using), onion, bell pepper, celery, garlic, spices, and bay leaf to the slow cooker. Pour in chicken broth until everything is just covered. Don’t drown it — about 4 cups usually works.
  3. Slow and Steady Cook on: LOW for 7–8 hours OR HIGH for 4–5 hours You want the peas tender but not mushy. Creamy, yes. Falling apart? Not ideal. If they seem firm at hour six, just give it more time. Beans can be stubborn.
  4. Finish Strong Remove the ham hock. Shred any meat and return it to the pot. Discard bone and bay leaf. Taste. Adjust salt and pepper. Serve over warm rice — or stir rice directly into the slow cooker if you prefer a thicker consistency. And just like that, dinner’s ready.