Print

Easy Slow Cooker Hoppin John with Smoked Sausage

slow cooker hoppin john - featured image
Print Recipe

This slow cooker Hoppin’ John is a cozy, forgiving dinner that combines smoky sausage, creamy black-eyed peas, and tender rice in a rich, peppery broth. It’s the perfect set-it-and-forget-it meal for busy days.

Ingredients

Scale
  • 12 ounces smoked sausage, sliced into rounds
  • 1 pound dried black-eyed peas (about 2 cups), rinsed and picked over
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 1 medium green bell pepper, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup long-grain white rice, rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • ½ teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 3–4 green onions, sliced thin (for garnish)
  • Hot sauce for serving (such as Tabasco or Crystal)

Instructions

  1. Brown the sausage: Heat a large skillet over medium-high heat. Add the sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until deeply browned on both sides. Transfer the sausage to a plate and set aside. Leave about 1 tablespoon of rendered fat in the skillet.
  2. Sauté the vegetables: In the same skillet with the sausage fat, add the diced onion, bell pepper, and celery. Cook over medium heat for 5-6 minutes until the onions are translucent and the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
  3. Layer everything in the slow cooker: Add the rinsed black-eyed peas to the bottom of a 6-quart slow cooker. Top with the sautéed vegetables and browned sausage. Sprinkle the dried thyme, smoked paprika, crushed red pepper flakes, and bay leaves over everything. Pour in the chicken broth and gently stir to combine.
  4. Cook on low for 6-7 hours: Cover and cook on low heat. After about 5 hours, check the peas—they should be tender but not falling apart. Stir in the rinsed rice and season with 1 teaspoon salt and ½ teaspoon black pepper. Cover and continue cooking for another 45 minutes to 1 hour, until the rice is tender and has absorbed most of the liquid.
  5. Check and adjust: Remove the bay leaves. Taste and adjust seasoning—add more salt, smoked paprika, or red pepper flakes if desired. The rice should be tender and the peas creamy but still holding their shape.
  6. Rest and serve: Turn off the slow cooker and let the Hoppin’ John rest for 10 minutes before serving. Serve hot, garnished with sliced green onions and a few dashes of hot sauce.

Notes

For best results, brown the sausage thoroughly—this step is crucial for deep flavor. Add the rice only in the last 45 minutes to 1 hour to avoid mushiness. Leftovers thicken as they sit; add extra broth when reheating if desired. This recipe freezes well for up to 3 months.

Nutrition

Keywords: slow cooker, hoppin john, black-eyed peas, smoked sausage, comfort food, southern recipe, new year's day

Find it online: https://vexifood.com/easy-slow-cooker-hoppin-john-with-smoked-sausage/