So…Let Me Tell You Why I Love Crock Pot Hoppin John

You know that recipe you always end up making when you want something filling, cozy, and weirdly nostalgic, even if you didn’t actually grow up eating it? That’s me with Crock Pot Hoppin John. I had it for the first time at a New Year’s party in Raleigh ages ago (shoutout to Cassie for making way too much rice – food for days), and now it’s become my automatic answer whenever I want dinner to basically cook itself while I dream about being productive. I mean, let’s be honest, sometimes the best part is knowing you did all the work at 10am and can just watch reruns til dinner without guilt.

If your family is anything like mine, comfort food fights are a real thing (my brother still says his chili is “better” than mine; we don’t talk about it), but they all agree on this: Crock Pot Hoppin John just… hits different.

Why You’ll Probably Fall For This Too

I make this when I need dinner to work around me. It’s one of those super-forgiving meals where you don’t have to babysit the stove. My family goes a bit wild for it – I think partly because it smells incredible, and partly because when the house is filled with that smoky, slow-cooked bean thing, everyone just sort of trickles into the kitchen “just to check” (code for: is it ready yet?). Sometimes, when life’s busy, just knowing I won’t have to mop up ten different pans later is enough reason. Oh, and – not gonna lie – it’s great for bringing luck if you’re superstitious on New Year’s (though, honestly, I mostly just want a full belly and maybe a nap).

Here’s What You’ll Need (Or Improvise With):

1 pound dried black-eyed peas (sometimes I use the canned kind – just rinse well and cut back the cooking time. My aunt once swapped in crowder peas “by accident,” and nobody fussed.)
1 (about 12 oz) smoked ham hock or a couple good-sized ham bones; a few slices of thick bacon works too, in a pinch
1 medium onion, chopped (but hey, if you only have a half, that’s fine too – I’ve done it plenty of times)
1 bell pepper (green is “traditional” but I’ve used red or yellow when that’s all I’ve got)
2-3 ribs celery, diced
3 garlic cloves, minced (or use a big scoop form the jar; no shame)
1 (14 oz) can diced tomatoes, undrained – sometimes I’ll use fresh if they’re looking good
1 teaspoon dried thyme
2 bay leaves (optional – but really nice if you remember to actually buy some, which I rarely do)
1/2 teaspoon smoked paprika (sweet paprika works – you just miss a little of that smoky vibe)
6-7 cups chicken broth (homemade is best, but honestly, any boxed stuff works. You could sub veggie broth, too)
Salt and black pepper, to taste
Cooked white rice, for serving (sometimes I do brown rice if I’m on my healthy kick, which is rare!)

How I Actually Throw It Together

Right, first things first – if you’re using dried black-eyed peas, give ’em a rinse and pick out any weird stuff. You can soak overnight, but honestly, sometimes I forget and it still works out if you just give it a couple extra hours to cook. Canned peas? Just rinse and toss them in last hour or so – otherwise they’ll turn mushy; don’t ask me how I know.
Grab your slow cooker. Layer in the black-eyed peas first, then the onion, bell pepper, celery, and garlic. My favorite part is just piling it all in – feels like building “dinner Tetris.”
Plop your ham hock (or bones, or bacon, or leftover holiday ham – whatever’s handy) right in the center. Pour in the tomatoes (with juice!), sprinkle over thyme, smoked paprika, and if you actually remembered to get bay leaves, add those too. Don’t worry if it looks like a bit of a mess. It sorts itself out.
Add the broth – six cups to start, you can always add more if things seem dry later. Give it a little shimmy or stir.
Cover. Set on low for 7 to 8 hours, or high for about 4 hours. (Here’s where I usually sneak a taste around hour 6 – just to see if stuff needs salt or a little more broth. If not, back goes the lid.)
Once the peas are tender and everything smells like you want to face-plant into the crock, take out the ham hock. Shred that meat (if there’s any left on there) and toss it back in. Check the seasoning. Probably needs more pepper, in my opinion. That’s it.
Fish out the bay leaves, serve over rice, and—boom, you earned those comfy pants.

Things I Learned the Hard Way

If you forget to soak the peas, just add more broth and time. They always “catch up,” so to speak.
Some days it turns out a bit soupier than others—that’s fine. Just use a slotted spoon. Or, on a cold day, I just scoop myself a bowl like it’s stew.
That weird ring of fat on the ham hock? Don’t stress about it, just fish it out at the end if it bugs you. (Sometimes my partner steals it, but that’s another story.)

Let’s Talk: Variations (And a Few Flops)

Turkey sausage stirred in near the end is killer – especially if you’ve got picky eaters who “don’t do pork.”
I once tried tossing in kale. It wasn’t bad, just kinda took over, if you know what I mean.
Red beans? Not «authentic,» but it’ll do in a pinch. (Black beans, however, ended up looking pretty questionable. Lesson learned.)
Swap in veggie broth and leave out the ham for a solid vegetarian version. Add more smoked paprika or a dash of liquid smoke if you miss that smoky taste.

If You’re Missing a Crock Pot…

You can totally fake it with a big Dutch oven on the stovetop—just simmer low and slow, and check the liquid more often. Or heck, I once used a big oven-safe pot and let it go at 250°F all afternoon. Not exactly the same, but it worked.

How Long Will It Keep?

Technically, this keeps 3-4 days in the fridge (airtight container, y’all). But, in my house, leftovers are just wishful thinking—I’d say it’s lucky to last until the next lunch. I kinda think it actually tastes even better the day after, which is a bummer when there’s nothing left.

How I Like to Serve This (Besides by the Ladleful Straight From the Pot)

I do the classic – scoop over hot white rice, sprinkle on green onions if I remember, add hot sauce if I’m feeling extra. On New Year’s Day, my uncle always insists on a side of collard greens (for “good luck” but really, he just likes greens) and cornbread. I’ve also tossed a fried egg on top—don’t knock it til you try it.

Lil’ Lessons (AKA Pro Tips I Had to Learn the Hard Way)

Don’t rush the peas—if you try to cook on high the whole time, you’ll get crunchy beans. One time, I thought “shortcut!” and regretted it.
Adding tomatoes too early on the stovetop made my beans stay kinda tough once. Actually, better to wait ‘til they’re halfway cooked if not in the crock pot.
Yes, do salt near the end. I once salted at the start and, nope, tough peas again. Just trust me here.

People Have Actually Asked Me…

Can I freeze it? Totally—just cool first, seal up tight, and freeze for up to a couple of months. Reheat gently; peas can go mushy if microwaved too hard.
What if I don’t eat pork? chicken sausage, turkey, or even skip the meat and go veg—it’s all tasty. Add some smoked paprika or a dab of liquid smoke if you like the smoky taste.
Do I have to use rice? Technically, no. But, like, it’s tradition. I’ve put it over quinoa when I was “being good.” Didn’t get complaints, but I missed my rice, honestly.
Help! My peas are still hard! Just give it more time, splash in more broth, and cover up. Sometimes beans just have a mind of their own (weather? phase of the moon? I dunno).
I don’t have a slow cooker—what now? See above – Dutch oven, stovetop, even a big roasting pan in the oven if you’re desperate. It all works, promise.

Sidebar (because why not?): If you ever get bored waiting for the crock pot, try painting your nails or starting a tiny kitchen dance party. It won’t help dinner cook faster, but you’ll have more fun waiting. Trust me.