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–+ servings
Crockpot hoppin' John served in a white round bowl and silver spoon.

Slow Cooker Hoppin' John Recipe

This dump-and-go crock pot hoppin’ John brings together black-eyed peas, smoked sausage, and tender rice for a cozy, flavorful meal — perfect any time of year and especially as a traditional New Year’s good-luck dish.
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Author Kori
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Course Slow Cooker Soup and Stew Recipes
Cuisine American
Servings 8
Calories 483 kcal

Ingredients
  

  • 1 pound dried black-eyed peas (rinsed)
  • 1 pound smoked sausage (sliced; I used chicken sausage but any will do)
  • 1 10-ounce bag frozen seasoning blend (this is a blend of frozen chopped onion, peppers, and celery)
  • 1½ teaspoons minced garlic
  • 6 cups chicken broth
  • 14.5 ounce can diced tomatoes, undrained
  • ½ to 1 tablespoon Cajun seasoning (adjust according to taste and spice level)
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 1 cup long-grain white rice
  • Salt to taste
  • Optional for serving: chopped green onions and shredded smoked cheddar cheese

Instructions
 

  • Add black-eyed peas, sausage, onion, bell pepper, celery, garlic, chicken broth, tomatoes, Cajun seasoning, smoked paprika, black pepper, and bay leaf to a slow cooker.
    Putting all ingredients needed for crockpot hoppin' John recipe into a black oval slow cooker.
  • Cover and cook on LOW for 6 to 7 hours, or until the black-eyed peas are tender. Stir in the rice, cover, and cook on HIGH for 30 to 40 minutes until the rice is fully cooked. Remove bay leaf then adjust salt and pepper to taste.
    Place cover on slow cooker and cook crockpot hoppin' John until done.

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIPS: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed. For meats and proteins, always use a thermometer to check doneness — the internal temperature is the most accurate way to know when it’s ready.
RECIPE NOTE: For the best texture, add the rice during the last 30 to 40 minutes of cooking as written — this keeps the grains tender but not mushy. If you want a true dump-and-go version, you can add the rice at the beginning with everything else; just know the rice will turn out much softer and the mixture will be thicker and more stew-like.
COOKING TIPS: Hold extra salt until the end since sausage and broth vary in saltiness. Add a splash of broth if it thickens too much after the rice cooks. Rinsing the rice keeps the final texture fluffier and prevents gumminess.
VARIATIONS: Swap the sausage for diced ham or leftover turkey. Add chopped collard greens during the last hour for a New Year’s twist. Use Creole seasoning instead of Cajun, or add cayenne for heat.
SERVING SUGGESTIONS: Serve with green onions, smoked shredded cheddar, and a dash of hot sauce. Pair with cornbread, sautéed greens, or roasted vegetables for a complete, hearty meal.

Nutrition

Calories: 483kcalCarbohydrates: 61gProtein: 24gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 44mgSodium: 1221mgPotassium: 974mgFiber: 8gSugar: 8gVitamin A: 648IUVitamin C: 8mgCalcium: 108mgIron: 6mg
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