Slow-Cooker Red Beans

1. The night before you want to eat, rinse the dried beans and place them in a large bowl. Add in the chicken stock and soak overnight in the refrigerator.
2. In the morning, place the ham hock or Honeybaked ham bone in the slow-cooker insert. Pour the beans and chicken stock in. Stir in the onion, garlic, diced tomatoes (with the juice), creole seasoning, hot sauce and a pinch of salt and pepper. Put the lid on.
3. Set the slow cooker on low and cook for 8 to 10 hours. After 6 hours, taste and adjust the seasoning by adding more Creole seasoning, hot sauce or salt and pepper. After 8 or 10 hours, enjoy over rice or with some cornbread!