Slow Cooker Hoppin’ John with black-eyed peas, smoked sausage, diced tomatoes and green chiles, beef broth, onion, bell pepper, Cajun seasoning, and rice.

How Slow Cooker Hoppin’ John Snuck Into My Routine

I used to think Hoppin’ John was one of those holiday-only dishes. You know—made once a year, talked about a lot, then quietly forgotten. The kind of recipe tied to superstition and New Year’s resolutions that may or may not last past January 10th. But then I made this Slow Cooker Hoppin’ John on a random weeknight. Not New Year’s. Not a special occasion. Just one of those days where I wanted dinner handled before my energy disappeared completely.

And wow. I didn’t expect that reaction. The smell alone—smoky sausage, warm spices, something cozy bubbling away—felt like it belonged in my house. Like it had always been there. I stood there for a minute, spoon in hand, thinking, Why don’t I make this more often? Ever had a recipe do that to you? Sneak up and become part of your life?

Why This Slow Cooker Hoppin’ John Just Feels Right

There’s something comforting about food that doesn’t try too hard. This Slow Cooker Hoppin’ John isn’t flashy. It doesn’t scream for attention. It just… works. The smoked sausage brings that deep, familiar flavor you don’t have to explain. The black-eyed peas soak everything up, quietly doing their job. And the rice? It turns it from “soup-ish” into real, stick-to-your-bones comfort food.

I like that it feels both old-school and practical. Like something your aunt might make—but in a slow cooker, while answering emails and folding laundry. It’s forgiving. If you’re heavy-handed with seasoning? Still good. If you skip browning the sausage because you’re tired? Also fine. That kind of flexibility matters more than we admit.

Ingredient Notes (The Honest, Not-Fancy Version)

Before you dump everything into the slow cooker, let’s talk ingredients—not in a fussy way, just the real-life way.

• Smoked Sausage – This is where the soul lives. Andouille is great, but honestly? Whatever smoked sausage you’ve got will do the job. I’ve used leftovers, store-brand links… no regrets.
• Black-Eyed Peas – Don’t drain them. I know it feels wrong. It’s not.
• Diced Tomatoes & Green Chiles – They brighten the whole dish. Just enough tang. Just enough heat.
• Beef Broth – Gives depth. Chicken broth works, but beef broth feels more grounded here.
• Onion & Bell Pepper – These melt into the background in the best way. You won’t notice them individually, but you’d miss them if they weren’t there.
• Cajun or Creole Seasoning – Every brand is different. Some are salty. Some are spicy. Taste as you go. Trust yourself.
• Rice – Added last so it stays tender instead of… sad.

How I Actually Make This Slow Cooker Hoppin’ John

Some days I brown the sausage first. Some days I don’t. If I’m being honest, it depends on how my day went.

1. If you want that extra layer of flavor, brown the sausage in a skillet for a few minutes until it gets some color. If not? Skip it. The slow cooker will still do its thing.
2. Add the sausage to the slow cooker along with the black-eyed peas, diced tomatoes and green chiles, beef broth, onion, bell pepper, Cajun seasoning, garlic powder, and black pepper. Stir it like you mean it. Put the lid on. Walk away.
3. Cook on LOW for about six hours. This is the part where your house smells like dinner before you even realize you’re hungry. Toward the end, stir in the uncooked rice, switch the slow cooker to HIGH, and cook for about 20 minutes. Keep an eye on it. The rice should be tender, not mushy. There’s a fine line there.
4. Scoop it into bowls. Eat it hot. Maybe with cornbread. Maybe straight from the pot. I won’t tell.

Storing Leftovers (Because This Makes a Lot)

This Slow Cooker Hoppin’ John holds up really well in the fridge—about four days, easy. It thickens a bit overnight, but honestly? That’s not a bad thing. Just add a splash of broth when reheating.

You can freeze it. I have. The rice softens after thawing, but the flavor stays strong. On busy nights, that’s a win.

Variations & Substitutions (Because Real Life Isn’t Exact)

This recipe doesn’t mind being adjusted.

• Swap sausage for ham, kielbasa, or smoked turkey.
• Want more heat? Add hot sauce or cayenne.
• Use chicken broth if that’s what you’ve got.
• Skip the meat, add smoked paprika, and go vegetarian.

No rules. Just guidelines.

What to Serve With Slow Cooker Hoppin’ John

Cornbread is the obvious answer. Always. A simple green salad works if you want balance. And if it’s New Year’s Day? Dessert feels non-negotiable.

FAQ:

Can I add the rice earlier?
I wouldn’t. It turns mushy fast. Late is better.

Is it spicy?
Mild to medium, depending on your seasoning. Easy to adjust.

Does browning the sausage really matter?
It helps, but it’s not required. Some nights, energy wins.

Can I make it ahead?
Yes. And honestly? It tastes even better the next day.

This Slow Cooker Hoppin’ John isn’t just a New Year’s thing anymore for me. It’s a cold night thing. A busy day thing. A please don’t make me think too hard about dinner thing.

If you make it, tweak it, or turn it into your own version—tell me.
I really do want to hear what you think.

Slow Cooker Hoppin’ John

Slow Cooker Hoppin’ John is a comforting Southern classic made with smoked sausage, black-eyed peas, tomatoes with green chiles, Cajun seasoning, and rice, all simmered together for an easy, flavorful one-pot meal.

Print Pin Rate

Course: Main dish

Cuisine: Southern

Keyword: Slow Cooker Hoppin’ John

Prep Time: 5 minutes minutes

Cook Time: 6 hours hours 20 minutes minutes

Total Time: 6 hours hours 25 minutes minutes

Servings: 8 people

Ingredients

• 1 lb smoked sausage sliced
• 4 15-oz cans black-eyed peas undrained
• 2 10-oz cans diced tomatoes with green chiles undrained
• 3 cups beef broth
• 1 cup finely chopped onion
• ¾ cup chopped green bell pepper
• 2 tsp Cajun or Creole seasoning
• ½ tsp garlic powder
• ½ tsp ground black pepper
• 1 family-size package boil-in-bag rice uncooked (approximately 1½ cups uncooked rice)

Instructions

• If desired, heat a large skillet over medium heat and brown the sliced smoked sausage for approximately 5 minutes, until lightly caramelized. This step is optional but enhances flavor.
• Transfer the sausage to a slow cooker. Add the black-eyed peas, diced tomatoes with green chiles, beef broth, onion, bell pepper, Cajun seasoning, garlic powder, and black pepper. Stir gently to combine.
• Cover and cook on LOW for 6 hours, allowing the flavors to fully develop.
• Add the uncooked rice to the slow cooker and stir well. Cover and cook on HIGH for 20 minutes, or until the rice is tender.
• Stir once more before serving. Serve hot.

Notes

• Ensure the smoked sausage is certified gluten-free, as some brands contain fillers.
• Confirm the Cajun or Creole seasoning does not include gluten-based additives.
• Use plain white rice instead of boil-in-bag rice if the packaging is not labeled gluten-free.