Slow Cooker Hoppin’ John Recipe

Introduction

Slow Cooker Hoppin’ John is a comforting Southern classic featuring tender black-eyed peas cooked with smoky ham and vibrant vegetables. This hearty dish is perfect for a cozy meal and is traditionally enjoyed for good luck on New Year’s Day.

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, adding enough to reach about 2 inches above the peas. Cover and soak in the refrigerator for 8 hours or overnight.
2. Step 2: Drain the soaked peas and set aside.
3. Step 3: In the center of an 8-quart slow cooker, add the ham bone with meat attached. Surround it with the drained peas, diced onion, celery, green and red bell peppers, minced garlic, bay leaves, creole seasoning, and black pepper.
4. Step 4: Pour the chicken stock into the slow cooker and stir gently to combine all ingredients.
5. Step 5: Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the peas are tender but not mushy.
6. Step 6: Remove the ham bone and let it cool slightly. Pick the meat off the bone and discard the bone.
7. Step 7: Remove and discard the bay leaves from the slow cooker.
8. Step 8: Return the ham meat to the slow cooker, stir to mix, taste, and adjust seasoning if needed. Serve immediately.

Tips & Variations

• For extra smoky flavor, substitute the ham bone with smoked turkey wings or add a few slices of cooked bacon.
• If you prefer a thicker stew, mash some of the peas before adding the ham back in.
• Use vegetable stock instead of chicken stock for a lighter or vegetarian-friendly version, omitting the ham.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if needed to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to soak the black-eyed peas before cooking?

Soaking the peas helps reduce cooking time and improves digestibility, but if you’re short on time, you can cook them longer in the slow cooker without soaking.

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

Canned peas can be used to save time, but add them towards the end of cooking to avoid overcooking, as they need less time to heat through.

Slow Cooker Hoppin’ John Recipe

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★★★★★

4.6 from 104 reviews

This Slow Cooker Hoppin’ John recipe is a comforting and traditional Southern dish featuring tender black-eyed peas cooked with savory ham bone and a vibrant mix of vegetables and spices. Slow-cooked to perfection, it delivers rich flavors and hearty texture, perfect for a satisfying meal.

• Author: Lena
• 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 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Southern American

Ingredients

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Peas 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

Seasonings and Liquids

• 2 bay leaves
• 1 Tablespoon creole seasoning (such as Tony Chachere’s)
• 1 teaspoon black pepper
• 6 cups unsalted chicken stock

Instructions

1. Soak the Black Eyed Peas: Place 16 ounces of dried black eyed peas into a large bowl and cover with cold water, ensuring water is 2 inches above the peas. Cover with plastic wrap and refrigerate to soak for 8 hours or overnight to soften the peas.
2. Drain the Peas: After soaking, drain the water completely and set the peas aside for later use.
3. Prepare Slow Cooker Ingredients: Place the ham bone with meat attached in the center of an 8-quart slow cooker. Add the drained black eyed peas along with finely diced sweet onion, celery, green bell pepper, red bell pepper, minced garlic, bay leaves, creole seasoning, and black pepper into the cooker.
4. Add Stock and Combine: Pour 6 cups of unsalted chicken stock over the ingredients and stir gently to combine all the flavors evenly.
5. Cook Slowly: Cover the slow cooker with its lid and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the peas are tender but still hold their shape, avoiding a mushy texture.
6. Remove and Shred Ham Meat: Carefully take out the ham bone from the slow cooker, let it cool slightly, then remove all the meat from the bone.
7. Discard Bay Leaves: Remove and discard the bay leaves from the slow cooker to avoid bitterness.
8. Combine Ham Meat: Add the shredded ham meat back into the slow cooker, stir well to incorporate, then taste and adjust seasoning if needed. Serve immediately for best flavor.

Notes

• Soaking the black eyed peas overnight helps reduce cooking time and improves texture.
• If you prefer a smokier flavor, use smoked ham hock instead of a ham bone.
• You can add a splash of hot sauce or vinegar for extra tang and heat when serving.
• For a vegetarian version, omit the ham bone and use vegetable broth; add smoked paprika for depth.
• Leftovers keep well refrigerated for up to 3 days and taste even better the next day.

Keywords: Hoppin’ John, slow cooker, black eyed peas, southern recipe, ham bone, creole seasoning