Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Easy Slow Cooker Red Beans and Rice Recipe

This article may contain affiliate links which support this site at no cost to you.

Slow cooker red beans and rice recipe is an simple and budget friendly recipe for the Crock-Pot.

Slow Cooker Red Beans and Rice Recipe

One of the reasons I love my slow cookers is that they save me a lot of cash throughout the year.  That being said, there are some days (or weeks), when money is really tight.

That’s when a great frugal dish like the one below comes in handy. It tastes great and fills the belly for little money. And if you’re really broke, skip the veggies or use what you have in the fridge and just spice it up with whatever herbs and spices you have on hand.

Red Beans bag

This is a slow cooker red beans and rice recipe, but you could use pinto beans.  Be careful not to get kidney beans. They are not the same and there is some issue with needing to boil them first. I’m not clear on that so just steer clear. I used this bag and found it in the Latin food aisle.

I don’t soak beans, ever, but soak the beans overnight if that’s how you make beans.

CrockPot beans

I made this batch of red beans and rice using a leftover ham bone from Easter. I’d stashed it in the freezer for use at a later date.

I actually didn’t even use the bone. I pulled off the big hunks of meat, fat and skin on the end and used those. It worked great!

Crock Pot Rice and Beans

This is definitely a recipe you can cook all day while gone. It doesn’t need to be watched at all.  It’s done when the beans are soft.

Remove the ham from the pot and shred the meat. The ham really didn’t have much flavor left in it so I wouldn’t worry about it too much. But I did leave a little in.

Easy Red Beans and Rice recipe

Serve with fresh cooked rice. Use a programmable rice cooker and the rice will be ready when the beans are. Dinner is served!


Easy Slow Cooker Read Beans and Rice Recipe

Easy Slow Cooker Red Beans and Rice Recipe

Easy Slow Cooker Red Beans and Rice Recipe

Slow cooker red beans and rice recipe is an simple and budget friendly dinner recipe for the Crock Pot. Made with ham, this easy meal is great for families!

Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes


  • 1 lb. dried red beans, rinsed and drained well
  • 2 Tablespoons olive oil
  • 3 celery stalks, chopped
  • 1 onion, chopped
  • 1 bell pepper, seeded and chopped
  • 3 scallions, chopped
  • 2 garlic cloves, minced
  • 3 1/2 cups of water
  • 2 2/3 cups of chicken broth
  • 1/2 tsp crushed red hot peppers
  • 1 smoked ham hock, skin scored in a diamond pattern or ham bone
  • 4 cups of hot cooked rice


  1. Heat the oil into a skillet over medium high heat.
  2. Add the celery, onions, bell pepper, scallions and garlic. Stirring often, cook the mixture for 6 minutes or until the onion is tender.
  3. Transfer to a 6 quart slow cooker.
  4. Add the beans and stir to blend in.
  5. Pour the water and broth into the slow cooker.
  6. Add the crushed peppers and stir to blend all the ingredients together.
  7. Bury the ham into the beans.
  8. Cover the slow cooker and cook on low for 9 hours or until the beans are tender.
  9. Remove the ham hock and remove the skin and any fat.
  10. Shred the meat and place back into the beans.
  11. Serve the beans over the hot cooked rice.


You can also cook this on high for 4-5 hours.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 339Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 699mgCarbohydrates: 53gFiber: 6gSugar: 3gProtein: 17g

Slow cooking dinners, drinks and more is easy with this fun challenge! Get a new slow cooker recipe everyday!


Make sure to check out the entire list of recipes from the 30 Day Slow Cooker Challenge!


This article may contain affiliate links.

Share this article

What do you think?

Your email address will not be published. Required fields are marked *

  • Casey
    March 3, 2020

    Love this recipe, do you think any adjustments would need to be made if using a frozen onion, celery, and bell pepper mix?
    Thank you!

    • Camille
      March 14, 2020

      I usually add frozen veggies at the very end and just stir them in. Let sit for a minute. Otherwise they get really mushy.

  • Elizabeth
    September 26, 2019

    I’ve red beans and rice especially because my husband is Hungarian but I’ve recently found out 1 of my sons and I cannot eat pork… do you think I could substitute for chicken legs or chicken breasts?

    This looks so good!

    • Camille
      September 26, 2019

      The ham hock gives it a nice smoky, salty flavor. Maybe add a 1/2 teaspoon of liquid smoke and some salt. Add the salt at the END of the cooking (or it cooks off).

  • Gina
    January 25, 2019

    How long should it cook on high??