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Southern Slow Cooker Green Beans & Potatoes

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Southern Slow Cooker Green Beans & Potatoes

Description

This isn’t your crunchy, bright-green garden salad. This is the traditional Southern way: slow-simmered until the beans are tender, the potatoes are buttery, and the ham literally falls apart. The “pot liquor” (the broth left behind) is liquid gold.

  • Prep time: 15 minutes

  • Cook time: 4 hours (High) or 7–8 hours (Low)

  • Servings: 6 servings

Ingredients

  • 1.5 lbs Fresh green beans (trimmed and snapped)

  • 1.5 lbs Baby potatoes or Yukon Golds (quartered)

  • 1 lb Smoked ham shank, ham hock, or leftover diced spiral ham

  • 1 Small yellow onion, diced

  • 3 cups Chicken broth (or water + bouillon)

  • 2 cloves Garlic, minced

  • 1 tsp Black pepper

  • ½ tsp Red pepper flakes (optional, for a tiny kick)

  • Salt to taste (be careful, ham and broth are already salty!)

Instructions

  1. Layer: Place the ham at the bottom of the slow cooker.

  2. Combine: Add the trimmed green beans, potatoes, onions, and garlic on top.

  3. Season: Pour over the chicken broth and sprinkle with black pepper and red pepper flakes.

  4. Slow Cook: Cover and cook on Low for 7–8 hours or High for 4 hours.

  5. Finish: Once the potatoes are fork-tender, remove the ham hock (if using), shred the meat, and stir it back in. Taste for salt before serving.

Expert Tips

  • The Potato Choice: Use Yukon Gold or Red potatoes. They hold their shape during long cook times. Russets tend to disintegrate and turn the broth cloudy.

  • Fresh is Best: While frozen beans work in a pinch, canned beans will turn to mush. Fresh beans have the structure to handle the long simmer.

  • The “Secret” Ingredient: Add a tablespoon of butter or a splash of Worcestershire sauce at the end for extra richness.

Nutritional Info (Per Serving)

Calories Protein Net Carbs Fat Fiber
285 kcal 18g 22g 9g 5g

Benefits

  • One-Pot Meal: No extra pans to wash; the starch, veg, and protein all cook together.

  • High Fiber: Loaded with green beans and potato skins.

  • Budget-Friendly: Uses inexpensive cuts of meat and pantry staples.

Q&A

Q: Can I make this in an Instant Pot?

A: Absolutely. Set it to Manual/High Pressure for 15 minutes with a natural release. Just be aware the beans will be very soft!

Q: What if I don’t have ham?

A: You can substitute with 4–5 strips of thick-cut bacon (uncooked) or smoked turkey legs for a lighter version.

Q: How do I store leftovers?

A: This actually tastes better the next day. Store in an airtight container in the fridge for up to 4 days. It doesn’t freeze well because the potatoes can get grainy when thawed.

Q: Why are my beans still tough?

A: Older “string” beans can be woody. Ensure they are fully submerged in the liquid and that your slow cooker is reaching the proper temperature.

Do you have a specific ham bone you’re looking to use up, or are you starting from scratch with store-bought ham?

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