This crockpot Hoppin’ John combines tender black-eyed peas, smoky ham hock, sweet bell pepper, and simple Southern seasoning into a hearty meal that practically cooks itself.

A Cozy, No-Fuss Classic

If you grew up in the American South, chances are you’ve had Hoppin’ John at least once, maybe at a family gathering, maybe on January 1st when everyone is hoping to bring prosperity into the coming year. 

Traditionally, the dish was cooked low and slow in a large pot with field peas or cow peas, salt pork, and Carolina Gold rice, and many food historians trace it back to the Low Country of South Carolina and the influence of West Africans who later shaped Southern cuisine.

My absolute favorite part of this dish is that you don’t need to babysit a pot on the stove for hours to get that same rich, smoky flavor. The slow cooker handles the long cook time beautifully. The black-eyed peas turn tender without falling apart, the ham hock seasons the broth with just the right amount of salt and savoriness, and the whole mixture becomes thick, cozy, and perfect for spooning over fluffy white rice!

And now that you have your crockpot out and ready, make sure to give this Slow Cooker Beef Stew a go!

Recipe Ingredients

• Olive oil or bacon drippings (for searing)
  
• Smoked ham hock
  
• Small onion, diced
  
• Green bell pepper (or green pepper), diced
  
• Garlic, minced
  
• Dried black-eyed peas (rinsed and sorted)
  
• Chicken broth
  
• Smoked paprika
  
• Cayenne pepper (optional)
  
• Salt & black pepper
  
• Sliced green onions (for garnish)
  
• Cooked long-grain white rice for serving

How to Make Crockpot Hoppin’ John

Step 1: Sear the Ham Hock

Heat the olive oil or bacon drippings in a skillet over medium-high heat. Add the ham hock and sear for a few minutes per side until lightly browned and fragrant. This step deepens the flavor, so don’t skip it if you can help it!

Step 2: Layer Ingredients in the Slow Cooker

Add the rinsed black-eyed peas to the crockpot first. Then layer in the onion, bell pepper, and garlic. Sprinkle the smoked paprika, cayenne, salt, and black pepper evenly over the top. Pour in the chicken broth and stir everything well.

Nestle the seared ham hock right in the center.

Step 3: Slow Cook

Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the peas are tender and the ham pulls easily from the bone.

Step 4: Shred the Ham

Remove the ham hock and use two forks to shred off any tender pieces of meat. Discard the bone and excess fat. Return the shredded meat to the crockpot and stir to combine.

Step 5: Serve

Spoon the Hoppin’ John over warm cooked rice and top with green onions. Easy enough and worth the wait!

Serving Ideas

Storage

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it even better the next day. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.

Frequently Asked Questions

Slow-Cooked Southern Hoppin’ John

This slow-cooked Hoppin’ John is cozy, flavorful, and unbelievably easy. Tender black-eyed peas simmer with smoky ham hock, peppers, and warm spices until everything becomes rich, hearty, and perfect for spooning over fluffy white rice.

Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Course: Main Course

Cuisine: American

Keyword: Hoppin’ John

Servings: 6 Servings

Ingredients

• 1 tablespoon olive oil or bacon drippings
• 1 smoked ham hock about 1 lb
• 1 small onion diced
• 1 green bell pepper diced
• 2 cloves garlic minced
• 1 ½ cups dried black-eyed peas rinsed and sorted
• 4 cups chicken broth plus extra if needed
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper optional
• Salt and black pepper to taste
• 2 green onions sliced (for garnish)
• Cooked long-grain white rice for serving

Instructions

• Heat olive oil or bacon drippings in a skillet over medium heat. Add the ham hock and sear for a few minutes on each side until lightly browned and fragrant.
• In the crockpot, add the black-eyed peas first. Layer in the diced onion, bell pepper, and garlic. Sprinkle the smoked paprika, cayenne, salt, and black pepper evenly over the top. Pour in the chicken broth and give everything a good stir to mix. Nestle the seared ham hock into the center of the mixture.
• Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the peas are tender and the ham pulls easily from the bone.
• Remove the ham hock, shred off any tender meat, discarding the bone and excess fat, and return the meat to the crockpot. Stir to mix.
• Serve the Hoppin’ John over warm cooked white rice and garnish with sliced green onions before serving.