This classic Crock-Pot Hoppin’ John recipe is perfect for New Years or any day of the week. Serve this frugal & tasty recipe with cornbread for dinner!
Slow Cooker Hoppin’ John
Down in the south it is a yearly tradition to serve a big bowl of Hoppin’ John as the first thing that you eat on New Years Day. The tradition says that it will guarantee a prosperous year and bring good luck!
This easy and frugal stew is made up with black-eyed peas, a smoked ham hock, onions, bell pepper and few other choice herbs and spices and is normally served with rice. You can either spoon the stew over cooked white or brown rice or mix the cooked rice into the stew. I prefer it mixed together.
Served with corn bread for sopping up the yummy bean liquor (that is bean juice) and some collard greens this southern classic is perfect for bringing in the new year or just serving any day when you need a simple yet tasty dish for dinner!
This recipe for Crock-Pot Hoppin’ John is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Crock-Pot Hoppin’ John Recipe
- 1 pound Black-Eyed Peas (soaked overnight in cold water)
- 1 medium Yellow Onion (diced)
- 1 rib Celery (diced)
- 1 medium Red Bell Pepper (diced)
- 1 smoked Ham Hock
- 32 ounces Low Sodium Chicken Stock
- 2 whole Bay Leaves
- 1 tablespoon Garlic Powder
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Smoked Paprika
- 2 cups Rice (white or brown)
- In a 6 quart or larger slow cooker, combine the soaked black-eyed peas, onion, celery, red bell pepper, ham hock, chicken stock, bay leaves, garlic powder, black pepper, and smoked paprika. Stir to combine.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours until the beans are tender.
- Discard the ham hock and bay leaves.
- Before serving, prepare the rice according to the package instructions on the stove-top.
- Serve the hoppin’ John either over the cooked rice or mix the cooked rice into the stew and spoon into bowls.