Hoppin' John With Greens - Slow Cooker Recipe

Hoppin' John With Greens - Slow Cooker Recipe

7 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    7 h
  • Ready In

    7 h 20 m
Tanya E
Recipe by  Tanya E

“This is a traditional Southern dish for bringing good luck into the New Year, consisting of black-eyed peas and rice. Eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. Greens along with this dish are supposed to also add to the wealth since they are the color of money. Eating this the day after represents frugality and savings. You are supposed to leave 3 peas to assure that the New Year will be filled with Luck, Fortune and Romance. Serve hot with corn bread.”

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Adjust Servings

Original recipe yields 6 servings



  1. Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain.
  2. Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour.
  3. Remove meat from ham hock, chop meat, and return to stew. Season with salt and black pepper.

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Reviews (7)

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Vegetarian version: Used a couple drops of Liquid Smoke to replace the meat flavor. Used kale because that's what I had. Delicious!



This is pretty tasty stuff, but I admit, I had to change it. I don't like to review when I make a change, but this one's special... Tanya, please, if you get the chance, include the crock pot volume in the recipe. I am an amateur at slow-cookers, but I do have one... I think it holds maybe 3-4 quarts. Weeell that was NOT big enough, so the change I made was obvious: I had to dump it all into a big pot and cook it on the stove. I did the usual, bring it to a boil, put on a lid and turn down the heat to low. It took about 2-3 hours roughly because I wasn't in any hurry and I wanted the flavors to blend well. I still just used one ham hock though I added 2 teaspoons of bouillon. Oh, and I used one bag of fresh cut collards to save effort. Nothing real drastic... except that I used brown rice. Since I was taking my time cooking it, the extra cook time for brown was insignificant and might help with that mushy rice problem (seriously? She threw away the whole thing because of the mushy rice?). But it's essentially the same dish, cooked on the stove because I am bad at volume. It beats a review by some culinary troll who never made a recipe but slaps 3 stars on it to tell the internet (at the expense of others) the shocking revelation that it's faster to open cans. Why were you even looking at slow cooker recipes? Next time, put your own recipe up legit and quit being a parasite.



This is a good basic Hoppin'John Recipe, and isn't hard to make, and if it is anything like others I have tried, will be even better tomorrow than today! Serve with good Southern cornbread (no sugar in it please) to sop up the juices! Thanks Tanya E!

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Amount Per Serving (6 total)

  • Calories
  • 342 cal
  • 17%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 51.1 g
  • 16%
  • Protein
  • 16.6 g
  • 33%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 269 mg
  • 11%

Based on a 2,000 calorie diet



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Slow Cooker Southern Lima Beans and Ham


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Slow Cooker Black-Eyed Peas