Description
A hearty and comforting Crockpot Ham, Green Beans, and Potatoes recipe that combines tender ham, fresh green beans, and flavorful potatoes slow-cooked to perfection in a savory chicken stock broth. This one-pot meal is perfect for an easy dinner with minimal prep and maximum flavor.
Ingredients
Scale
Meat
- 1 ham shank with plenty of meat on the bone OR 2 pounds ham or smoked sausage, cut into 1-inch pieces
Vegetables
- 2 pounds small red or yellow potatoes, or potatoes cut into 2–3 inch pieces
- 1 large yellow onion, chopped into 1-inch pieces
- 2 pounds fresh green beans, rinsed and trimmed
Seasonings & Liquid
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
- 4–6 cups chicken stock, plus more as needed
Instructions
- Prepare ingredients: Place ham shank (or ham/sausage pieces) at the bottom of the crockpot, ensuring even layer for flavor infusion.
- Add vegetables and seasoning: Layer the potatoes, chopped onions, and trimmed green beans on top of the ham. Evenly sprinkle garlic powder, onion powder, kosher salt, and freshly ground black pepper over the ingredients to season the dish thoroughly.
- Add liquid: Pour 4 to 6 cups of chicken stock over the layered ingredients, making sure the liquid covers the contents. Add extra chicken stock if needed to submerge the vegetables and meat sufficiently for slow cooking.
- Cook: Cover the crockpot with the lid and set to cook on low for 7 to 8 hours or on high for 4 hours. The dish is ready when the potatoes are tender and the ham is hot and flavorful.
- Serve: If using a ham shank, carefully remove the bone before serving. Ladle the filling mixture into bowls or plates and serve hot as a balanced, satisfying meal.
Notes
- Adjust seasoning to taste, particularly salt, depending on the saltiness of your ham or sausage.
- Using fresh green beans is recommended for the best texture; frozen can be used but may be softer.
- For thicker broth, you can reduce the amount of chicken stock slightly or cook uncovered for the last 30 minutes.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
