Slow Cooker Hoppin’ John Recipe

Introduction

Hoppin’ John is a classic Southern dish featuring tender black-eyed peas cooked slowly with smoky ham and vibrant vegetables. This slow cooker version makes it easy to prepare a comforting and flavorful meal that’s perfect any day of the year.

Ingredients

• 16 ounces dried black-eyed peas
• 1 ham bone with meat attached
• 1 small sweet onion, finely diced
• 2 stalks celery, finely diced
• 1 green bell pepper, finely diced
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1 Tablespoon creole seasoning (such as Tony Chachere’s)
• 1 teaspoon black pepper
• 6 cups unsalted chicken stock

Instructions

1. Step 1: Place the dried black-eyed peas in a large bowl and cover with cold water, ensuring the water level is about 2 inches above the peas. Cover with plastic wrap and refrigerate to soak for 8 hours or overnight.
2. Step 2: Drain the soaked peas and set them aside.
3. Step 3: In the center of an 8-quart slow cooker, place the ham bone with meat attached. Add the drained peas, diced onion, celery, green and red bell peppers, minced garlic, bay leaves, creole seasoning, and black pepper.
4. Step 4: Pour in the chicken stock and stir gently to combine all ingredients.
5. Step 5: Cover the slow cooker with the lid and cook on low for 7 to 8 hours or on high for 4 to 5 hours. The peas are done when tender but not mushy.
6. Step 6: Remove the ham bone and let it cool slightly. Pick the meat off the bone, discarding any fat or bone.
7. Step 7: Discard the bay leaves, then return the ham meat to the slow cooker. Stir to combine, taste, and adjust the seasoning if needed.
8. Step 8: Serve the Hoppin’ John hot, enjoying the rich flavors and smoky notes.

Tips & Variations

• For added heat, sprinkle in some cayenne pepper or hot sauce before serving.
• Swap the ham bone for smoked sausage slices if you prefer a different smoky flavor.
• Serve over steamed white rice or with crusty bread for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until heated through, adding a splash of water or broth if needed to maintain consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned black-eyed peas instead of dried?

Yes, but cooking times will be shorter. Added canned peas should be stirred in during the last 30 minutes of cooking to avoid overcooking.

Do I need to soak the black-eyed peas overnight?

Soaking helps soften the peas and reduces cooking time, but if you’re short on time, you can rinse them and cook longer. Just be aware the texture may differ slightly.

Slow Cooker Hoppin’ John Recipe

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4.6 from 67 reviews

Slow Cooker Hoppin’ John is a comforting Southern dish featuring tender black-eyed peas cooked low and slow with flavorful ham, fresh vegetables, and Creole seasoning. This hearty recipe is perfect for a cozy meal and easy to prepare with simple ingredients and a slow cooker.

• Author: Elena
• Prep Time: 10 minutes plus 8 hours soaking
• Cook Time: 7 to 8 hours on low or 4 to 5 hours on high
• Total Time: 8 hours 10 minutes to 8 hours 20 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Southern

Ingredients

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Beans and Meat

• 16 ounces dried black eyed peas
• 1 ham bone with meat attached

Vegetables

• 1 small sweet onion, finely diced
• 2 stalks celery, finely diced
• 1 green bell pepper, finely diced
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced

Seasoning and Liquids

• 2 bay leaves
• 1 Tablespoon Creole seasoning (e.g., Tony Chachere’s)
• 1 teaspoon black pepper
• 6 cups unsalted chicken stock

Instructions

1. Soak the Black Eyed Peas: Place the dried black eyed peas in a large bowl and cover them with cold water, adding enough water to go 2 inches above the peas. Cover with plastic wrap and refrigerate to soak for 8 hours or overnight. This soaking step helps to soften the peas and reduce cooking time.
2. Drain the Peas: After soaking, drain the water off the peas and set them aside, preparing them for cooking.
3. Combine Ingredients in Slow Cooker: Place the ham bone with meat attached in the center of an 8-quart slow cooker. Add the soaked black eyed peas, diced onion, celery, green and red bell peppers, minced garlic, bay leaves, Creole seasoning, and black pepper into the slow cooker around the ham bone.
4. Add Chicken Stock: Pour 6 cups of unsalted chicken stock over the ingredients in the slow cooker. Stir gently to combine all the components evenly.
5. Cook the Hoppin’ John: Cover the slow cooker with the lid and cook on low for 7 to 8 hours or on high for 4 to 5 hours. The dish is done when the black eyed peas are tender but still hold their shape and are not mushy.
6. Remove Ham and Pick Meat: Carefully take the ham bone out of the slow cooker and let it cool slightly. Pick all the meat off the bone, discarding any fatty or undesirable pieces.
7. Discard Bay Leaves: Remove and discard the bay leaves from the slow cooker to avoid a bitter taste.
8. Return Ham to Slow Cooker and Final Seasoning: Add the picked ham meat back into the slow cooker and stir to combine thoroughly. Taste the dish and adjust seasoning if necessary. Serve the Slow Cooker Hoppin’ John immediately while hot.

Notes

• Soaking the dried black eyed peas overnight helps them cook faster and more evenly.
• You can substitute ham hock if a ham bone is not available, but flavor may vary slightly.
• Adjust Creole seasoning quantity based on your preference for spice and saltiness.
• This dish pairs well with steamed rice or cornbread for a classic Southern meal.
• Leftovers can be refrigerated for up to 4 days and often taste better the next day as flavors meld.
• For a thicker consistency, mash some of the peas against the side of the slow cooker and stir.

Keywords: Hoppin’ John, black eyed peas, slow cooker, Creole seasoning, Southern recipe, ham bone, comfort food