Slow Cooker Hoppin’ John
A hands-off Southern classic featuring tender black-eyed peas simmered with smoky ham hock and aromatic vegetables in your slow cooker.
Ingredients
dried black-eyed peas
large onion
green bell pepper
celery
garlic
ham hock
chicken broth
dried thyme
bay leaves
smoked paprika
cayenne pepper
Worcestershire sauce
salt and pepper
Instructions
- Layer the diced onion, bell pepper and celery in the base of the slow cooker.
- Add the rinsed black-eyed peas, minced garlic, thyme, bay leaves, smoked paprika, cayenne, salt and pepper, then nestle the ham hock on top.
- Pour in chicken broth, cover, and cook on low for 6–8 hours or on high for 3–4 hours until the peas are tender but still hold their shape.
- Remove the ham hock, shred the meat, discard bones and fat, return the meat to the cooker, stir in Worcestershire sauce and remove bay leaves before serving.
Notes
Personal Testing Note: In my first batch, skipping the pea soak kept the broth crisp and clear.
Personal Testing Note: Cooking on low for 7 hours yielded the creamiest texture—no mush.
Personal Testing Note: After freezing leftovers, adding a splash of broth on reheating restored the just-made silkiness.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 30g
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