Slow Cooker Hoppin’ John is a soul-warming Southern dish made with black-eyed peas, rice, and smoky sausage—all slowly cooked to perfection. It’s cozy, filling, and packed with flavor, making it a perfect one-pot meal any day of the year.
Bonus? You just throw everything into the slow cooker and let it do the work. It’s the ultimate hands-off comfort food—especially when served with a slice of cornbread on the side.
Key Ingredients & Simple Swaps
- Black-Eyed Peas: Dried peas give the best texture, but canned work in a pinch (just add them later in the cooking process).
- Rice: Long-grain white rice is classic. For more fiber and bite, try brown rice (just note it may take longer to cook).
- Smoked Sausage: Andouille adds spice, kielbasa is milder. Turkey sausage or even vegan sausage also work well!
- Bell Pepper: Green is traditional, but red, yellow, or orange add a nice sweetness and color.
- Spices: Smoked paprika and thyme give it depth. Out of smoked paprika? Try chili powder or regular paprika instead.
- Broth: Chicken or veggie broth both work—go with what suits your taste or dietary needs.
Ingredients
- 1 cup dried black-eyed peas, rinsed
- 1 cup long-grain rice (white or brown)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, with juice
- 3 cups vegetable or chicken broth
- 1 lb smoked sausage (andouille or kielbasa), sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1 bay leaf
- 2 tbsp olive oil (optional, for richness)
- Fresh parsley or green onions, for garnish
Step-by-Step Instructions
1. Prep the Black-Eyed Peas
Rinse and sort through the dried black-eyed peas to remove any debris or broken pieces.
2. Add Everything to the Slow Cooker
In your slow cooker, add the peas, rice, onion, bell pepper, tomatoes (with juice), sausage, garlic, thyme, paprika, pepper, and salt. Give everything a good stir.
3. Pour in the Broth & Add Bay Leaf
Pour in the broth and toss in the bay leaf. Make sure everything is mostly submerged in the liquid.
4. Set & Forget
Cover and cook:
- On LOW for 6–8 hours
- On HIGH for 3–4 hours
Peas should be tender and rice cooked through.
5. Add Finishing Touches
About 15 minutes before serving, stir in the olive oil if using. Remove the bay leaf before dishing up.
6. Serve & Enjoy
Garnish with chopped parsley or green onions and serve hot. A warm slice of cornbread on the side makes it even better!
Tips & FAQ
Can I Use Canned Black-Eyed Peas?
Yes! Add 2 cans (drained and rinsed) during the last hour of cooking so they don’t turn mushy.
No Sausage? No Problem!
Try turkey sausage, cooked bacon, or plant-based sausage for a vegetarian twist.
Make It Vegan
Use veggie broth and skip the meat—or swap in mushrooms or tempeh for that smoky, hearty vibe.
How to Store Leftovers
Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth to loosen things up.
