A New Year’s tradition, this Crockpot Hoppin’ John is a flavorful, comforting dish of black-eyed peas, rice, ham, and vegetables. It’s an easy slow-cooker meal that brings hearty flavor and a bit of Southern charm to your table.
Eating black-eyed peas on New Year’s Day is said to bring luck and prosperity for the year ahead. This Crockpot Hoppin’ John recipe is an easy, delicious way to honor that tradition. If you prefer a simpler version, you can also try a plain Crockpot Black Eyed Pea recipe. Both make great, comforting meals.
Ingredients
To make this Hoppin’ John you will need:
- 1 ham bone with meat (or about 3 cups leftover ham)
- 28 oz frozen black-eyed peas
- 6 cups chicken broth
- 15 oz canned diced tomatoes with green chiles
- 1 medium onion, diced
- 1 green bell pepper, seeded and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- ¼–½ teaspoon crushed red pepper flakes (to taste)
- 1 teaspoon salt
- 3 cups uncooked rice
This recipe is best made in a 6-quart (or larger) slow cooker.
Directions
1. Place the ham bone with any attached meat in the slow cooker. Add the black-eyed peas, chicken broth, diced tomatoes with chiles, onion, bell pepper, celery, garlic, bay leaves, thyme, crushed red pepper, and salt. Stir gently to combine, taking care not to scatter the ingredients too much.
2. Cover and cook on high for 3 hours.
3. After 3 hours, carefully remove the ham bone. Shred the meat with two forks and return the shredded ham to the slow cooker.
4. Add the uncooked rice, pushing it down below the liquid level so it absorbs the broth evenly. Cover and continue cooking on high for about 2 more hours, or until the rice is tender.
5. Before serving, stir the pot and remove the bay leaves. Taste and adjust seasoning if needed.
Gluten Free
This dish is naturally gluten free. Always verify labels on canned or packaged ingredients to ensure they are gluten free if you are cooking for someone with a sensitivity.
Tips for Rice
Rice can become mushy if cooked too long in the slow cooker. If you can’t add the rice two hours before serving, cut the chicken broth to 2 cups and cook rice separately according to package directions, then stir the cooked rice into the Hoppin’ John just before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the mixture has thickened.
This recipe yields about 10 servings and makes a warming, crowd-pleasing meal that’s perfect for welcoming the New Year or for a cozy weeknight dinner. The ham bone adds rich, savory depth, while the vegetables and spices balance the comforting mix of peas and rice.
Crockpot Hoppin John Recipe
Equipment
- 6 Qt Crockpot
Ingredients
- 1 ham bone with meat (or about 3 cups shredded ham)
- 28 oz frozen black-eyed peas
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- ¼–½ tsp crushed red pepper flakes
- 1 tsp salt
- 6 cups chicken broth
- 15 oz diced tomatoes with green chiles
- 3 cups uncooked rice
Instructions
- Place the ham in the slow cooker and add all ingredients except the rice. Stir to combine.
- Cover and cook on high for 3 hours.
- Remove the ham, shred the meat, return it to the cooker, and add the rice, pushing it below the liquid.
- Cover and cook an additional 2 hours on high, or until rice is tender.
- Stir before serving and remove bay leaves.
Notes
Cooking rice too long in a slow cooker can make it mushy. If you can’t add the rice two hours before serving, reduce the broth to 2 cups and cook rice separately, then stir it in just before serving.