Southern Green Beans and Potatoes in the Crockpot Step-by-step instructions

Before you start

Before you start, snap the green beans into 2-inch pieces and discard any stems or strings. Quarter the baby red potatoes so they are about 1-inch chunks. Slice the sweet onion into thin strips and mince the garlic.

Measure the chicken broth and have all the ingredients ready. Place everything in the slow cooker insert as you go, so the layering is easy and mess-free.

Instructions

Layer and Start

1. 1Layer the Ingredients
   Place the snapped green beans, quartered baby red potatoes, smoked ham hock, sliced sweet onion, and minced garlic in the stoneware insert of a 6-quart slow cooker. Pour the chicken broth over everything, making sure the ham hock is submerged as much as possible. Do not stir; the layers will meld during the long cook.
   Look for The broth should cover most of the beans and potatoes, with the ham hock nestled in the center.
   Tip Snap the green beans into 2-inch pieces for even cooking and easier eating.
2. 2Cover and Cook on Low
   Cover the slow cooker with the glass lid. Cook on LOW for 6 hours. Avoid lifting the lid during cooking to keep the heat and steam inside, which helps the beans become meltingly tender and the broth develop its smoky flavor.
   Look for The aroma of ham and onions will fill the kitchen after a few hours.
   Tip If the slow cooker runs hot, check at 5 hours; if it runs cool, allow up to 7 hours.

After layering all the ingredients, the slow cooker should be about two-thirds full. The broth should cover most of the beans and potatoes, but some beans may peek above the surface.

The vegetables should be nestled together, not packed tightly. The ham hock should be submerged or at least partially covered. The aroma of onion and garlic will start to bloom as the slow cooker heats up.

Slow Cook and Shred

3. 3Shred the Ham
   After 6 hours, carefully remove the ham hock from the slow cooker using tongs and place it on a cutting board. Let it cool for a few minutes until easy to handle. Use two forks to shred the meat, discarding the skin, fat, and bone. Return the shredded ham to the slow cooker and stir gently to combine. Let it rest for 3 minutes before slicing.
   Look for The ham should be fall-apart tender and easily pull away from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Wearing kitchen gloves can make handling the hot ham hock easier.
4. 4Season and Finish
   Taste the pot likker and adjust seasoning if needed. The ham hock is salty, so add salt sparingly. Crack fresh black pepper over the top. If the broth is too thin, you can mash a few potatoes against the side of the slow cooker to thicken it slightly. Stir gently to incorporate.
   Look for The broth should be rich and smoky, with a deep amber color.
   Tip Let the dish rest for 5 minutes before serving to allow the flavors to meld.

After 6 hours, the kitchen will smell intensely smoky and savory. The beans will have darkened in color and softened significantly. The potatoes will be tender when pierced with a fork. The ham hock will be very tender, and the meat will fall off the bone easily. The pot likker will be a rich, amber-colored broth with a glossy sheen from the rendered ham fat.

Finish and Serve

5. 5Serve in Bowls
   Ladle the green beans, potatoes, and shredded ham into deep bowls, ensuring each serving gets plenty of pot likker. Finish with an extra crack of black pepper if desired. Serve hot with cornbread or crusty bread for sopping up the broth.
   Look for The potatoes should be fork-tender and the beans glossy with broth.
   Tip A slotted spoon works well for serving if you prefer less liquid.

Once the ham is shredded and stirred in, the dish should look hearty and cohesive. The beans will be coated in the broth, and the potatoes will have a creamy interior. The pot likker should be flavorful and slightly thickened. Taste and adjust seasoning, then serve piping hot. The final dish should have a deep, smoky aroma and a comforting, rustic appearance.

Common mistakes

A common mistake is lifting the lid too often, which lets out heat and extends cooking time. Another is adding salt at the beginning; the ham hock is salty, so the dish may not need extra salt until after tasting.

Overcrowding the slow cooker can also cause uneven cooking, so use a 6-quart model as directed. Finally, don't skip shredding the ham—it adds texture and ensures every bite has smoky goodness.

How to tell it’s done

The dish is done when the green beans are very tender but not falling apart, and the potatoes are fork-tender, meaning a knife slides through with little resistance. The ham hock meat should pull easily from the bone.

The pot likker will be flavorful and slightly thickened from the beans' natural starch. If you shred the ham, ensure it reaches an internal temperature of 145°F (63°C) before serving, though it will likely exceed that after 6 hours of cooking.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest