Southern Green Beans and Potatoes in the Crockpot

There's nothing quite like a pot of Southern green beans and potatoes that have simmered all day with a smoky ham hock.

The beans turn silky and rich, the potatoes soak up every bit of flavor, and the pot likker becomes a broth you'll want to spoon over everything. This Crockpot version delivers all that comfort with minimal effort—just dump, set, and let time work its magic.

Southern green beans and potatoes is a classic side dish that often graces Sunday dinner tables. The secret lies in the long, slow simmer that transforms humble ingredients into something deeply satisfying. Using a slow cooker makes this even easier, allowing the flavors to meld without constant attention.

The result is a pot of beans that are tender, smoky, and infused with the essence of ham and onions. Serve it alongside fried chicken, cornbread, or as a hearty main with crusty bread to soak up the pot likker.

Ingredients

Why this recipe works

Slow cooking on LOW for six hours is the key to this dish. The low, steady heat gently breaks down the green beans, making them melt-in-your-mouth tender while keeping them intact.

The ham hock releases its smoky flavor into the broth, creating a rich pot likker that coats every bean and potato. This method also allows the onions and garlic to mellow and sweeten, adding depth without sharpness.

Using a 6-quart slow cooker ensures even heat distribution and prevents overcrowding, which would cause the vegetables to steam rather than braise.

The glass lid lets you check on the progress without lifting it too often, maintaining the temperature and moisture. The long cook time also gives the potatoes time to absorb the broth, becoming creamy and flavorful from the inside out.

Notes and substitutions

Fresh green beans are essential for the best texture; frozen or canned beans will turn mushy. Snapping them by hand is quick and gives rustic, uneven pieces that cook evenly. Baby red potatoes hold their shape well and have a waxy texture that stands up to long cooking. Quartering them ensures they cook through and soak up the smoky broth.

The smoked ham hock is the flavor backbone of this dish. It adds salt, smoke, and richness. If you can't find one, smoked turkey wings or smoked sausage are good substitutes. The chicken broth should be low-sodium so you can control the salt level. Sweet onion adds a mild sweetness that balances the smoky ham, while garlic provides aromatic depth without overpowering.

• smoked ham hock: smoked turkey wing or 8 oz smoked sausage, sliced
• chicken broth: vegetable broth for a milder flavor
• sweet onion: yellow onion or shallots
• baby red potatoes: Yukon Gold or new potatoes, halved if small

Equipment

• 6-quart slow cooker
• Ladle
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons