Make a big batch of Hoppin’ John in your Slow Cooker for a nutritious and filling meal made with black-eyed peas, ham and rice that is sure to please even the pickiest pallet.
Slow Cooker Hoppin’ John
It’s said that eating black-eyed peas on New Year’s Day will bring you luck. Now, I don’t believe in luck, but I’ll gladly join in on this tradition because it’s just so plain tasty.
Black-Eyed Peas, also known as cowpeas are full of fiber, protein, calcium, iron and all kinds of other vitamins and minerals, so why not start the new year out by eating a serving of this filling and healthy legume?
We grew cowpeas for the first time this year in our garden and they produced like crazy. We ended up with 7lbs of dried black-eyed peas from approximately 70 sq feet of growing space.
We’re definitely planning on growing them again next year because they were such a success. They love heat and humidity, so if that is your climate, then you might want to give them a try in your garden too.
Now, who’s ready to start this new year off right and give this tasty dish a try? Let’s get cooking friends!
Want more slow cooker recipes? Here are a few of our favorites:
- Slow Cooker Cream Cheese Chicken with Bacon & Ranch
- Slow Cooker Cheesy Bacon Ranch Potatoes
- Slow Cooker Sausage and Potato Casserole
- Slow Cooker Chicken Pot Pie Soup
How to make Slow Cooker Hoppin” John:
Place ham in slow cooker and top with all other ingredients EXCEPT for the rice. Stir to combine.
Cover the slow cooker and cook on high for 3 hours.
Carefully remove the ham and shred it with two forks.
Return the ham to the slow cooker and add the rice.
Make sure that the rice is below the liquid so that it cooks evenly.
Cover slow cooker and continue cooking for an additional 2 hours on high or until the rice is tender.
Stir and remove the bay leaves before serving.
Slow Cooker Hoppin' John
- 1 ham bone with meat or about 3 cups leftover ham
- 1 28 ounce bag frozen black eyed peas
- 1 medium onion diced
- 2 stalks celery diced
- 1 small green bell pepper seeded and diced
- 3 cloves garlic minced
- 2 bay leaves
- 1 teaspoon dried thyme
- ¼ to ½ teaspoon crushed red pepper flakes according to your tastes
- 2 tbsp creole seasoning
- 1 teaspoon salt
- 6 cups chicken broth
- 1 - 15 oz can diced tomatoes with green chilies
- 3 cups white rice uncooked
- Place ham in slow cooker and top with all other ingredients EXCEPT for the rice. Stir to combine.
- Cover the slow cooker and cook on high for 3 hours.
- Carefully remove the ham and shred it with two forks.
- Return the ham to the slow cooker and add the rice.
- Make sure that the rice is below the liquid so that it cooks evenly.
- Cover slow cooker and continue cooking for an additional 1-2 hours on low or until the rice is tender. (I would check the rice every 30 minutes to make sure that it doesn't overcook and become mushy.)
- Once rice is cooked, stir and remove the bay leaves. Serve warm.