Dinner · Part 3 of 3: Tips & recipe card

Southern Green Beans and Potatoes in the Crockpot Tips, FAQ & printable recipe

Name: Southern Green Beans and Potatoes in the Crockpot
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Southern
Ingredients: 2 lb fresh green beans, snapped; 1 lb baby red potatoes, quartered; 1 smoked ham hock; 1 medium sweet onion, sliced; 3 cloves garlic, minced; 4 cups chicken broth; Cracked black pepper, for serving

By Clara Weller · Oct 17, 2026

A rustic stoneware bowl filled with tender green beans, baby red potatoes, and shredded smoked ham in a savory broth.

Prep: 15 min
Cook: 6 h
Total: 6 h 15 min
Serves: 6

Tips for success

For the most flavorful pot likker, use a good-quality chicken broth and don't dilute it with water. The ham hock provides natural salt, so taste before adding any.

If you prefer a thicker broth, mash a few potatoes against the side of the slow cooker and stir. This releases starch and gives the liquid a silky body without needing a roux.

This dish is forgiving and can be kept warm on the 'Keep Warm' setting for up to 2 hours before serving. If you need to reheat, do so gently on the stovetop or in the microwave.

The flavors actually improve after a day in the fridge, making it a great make-ahead option. Just add a splash of broth when reheating to restore the saucy consistency.

Variations

Add Bacon: For extra smokiness, cook 4 slices of bacon until crisp, crumble, and stir into the finished dish. The bacon fat can also be used to sauté the onion and garlic before adding to the slow cooker.
Spicy Kick: Add 1/2 teaspoon of crushed red pepper flakes or a diced jalapeño with the other ingredients for a subtle heat that complements the smoky ham.
Use Smoked Turkey: Substitute the ham hock with a smoked turkey wing or thigh. This reduces the saltiness and adds a different layer of smokiness. Cook the same way and shred the turkey meat before serving.
Add More Vegetables: Stir in 2 diced carrots and 2 celery stalks with the onions for extra color and sweetness. They will soften during the long cook and add another layer of flavor.

Storage and make-ahead

Fridge: Store in an airtight container for up to 4 days. The flavors deepen overnight, making it even better the next day.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce. Or microwave in 1-minute intervals, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pot likker will thicken as it cools, so you may want to add a little broth or water when reheating.

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. The beans and potatoes will soften further but remain delicious.

You can prep all the ingredients the night before and store them separately in the fridge. In the morning, layer everything in the slow cooker and start cooking.

Alternatively, cook the full dish, let it cool completely, and refrigerate for up to 3 days. Reheat on the stovetop or in the microwave. The flavors meld beautifully overnight.

Serving ideas

Serve this dish as a hearty side alongside fried chicken, barbecue, or meatloaf. The pot likker is perfect for sopping up with cornbread or crusty bread. For a main course, ladle it over rice or mashed potatoes for a comforting bowl. A sprinkle of fresh black pepper just before serving adds a nice bite.

This recipe makes a large batch, so it's great for family gatherings or meal prep. The leftovers are just as good, if not better, the next day. Pair it with a simple green salad for a lighter meal, or serve it with cornbread for the full Southern experience. The smoky, savory flavors are sure to become a favorite.

Frequently asked questions

Can this recipe be made on the stovetop instead of a slow cooker?

Yes, you can make this on the stovetop. Use a large Dutch oven and simmer the covered pot over low heat for about 2 to 2 1/2 hours, or until the beans are tender. Check occasionally and add more broth if needed. The stovetop version will reduce the liquid more, so you may want to add an extra cup of broth.

What is pot likker and how is it used?

Pot likker is the flavorful broth left after cooking greens or beans with smoked meat. In this recipe, it's the liquid in the slow cooker that becomes rich with ham flavor, onion, and bean starches. It's often sopped up with cornbread or poured over rice. It's the best part of the dish for many Southern cooks.

Can you use frozen green beans instead of fresh?

Frozen green beans can be used in a pinch, but they will be much softer and may turn mushy after 6 hours of cooking. If using frozen, add them in the last 2 hours of cooking to preserve some texture. Fresh green beans give the best results for this slow-cooked recipe.

How do you store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The dish thickens as it cools, so add a splash of broth or water when reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot throughout. You can also freeze leftovers for up to 3 months.

Is the ham hock necessary? Can you use something else?

The ham hock provides the smoky, savory flavor that defines this dish. If you don't have one, use a smoked turkey wing, a ham bone, or 8 ounces of smoked sausage sliced. These alternatives will still give a rich, smoky broth, though the flavor will differ slightly.

Recipe card

Southern Green Beans and Potatoes in the Crockpot

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

2 lb fresh green beans, snapped
1 lb baby red potatoes, quartered
1 smoked ham hock
1 medium sweet onion, sliced
3 cloves garlic, minced
4 cups chicken broth
Cracked black pepper, for serving

Instructions

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.
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.
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.
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.
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.

Contains: celery

Estimated nutrition per serving

Calories: 320
Protein: 18 g
Carbohydrates: 35 g
Fat: 12 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.