I’ve made this dish nearly all my life but never in a Crockpot. I mean who would have thought using a slow cooker could make them even better! Smoky broth from the ham hocks is so good and the meat is so moist and tender. Again, I’ve made this recipe for years but never in a Crockpot. Try it and you’ll see the difference.
Crockpot Green Beans Ham and Potatoes
2-3 lbs. smoked ham hocks (or use smoked turkey wings or legs)
3 pounds fresh green beans washed and trimmed
1 large onion, chopped
2 pounds new potatoes, quartered (4-5 med)
32-ounces chicken broth or stock
1-2 cups water
2 teaspoons salt
1 teaspoon pepper
Place the ham hocks (or turkey wings, legs or necks) in Crockpot with just enough water and chicken broth to cover. Add the onion and salt.
Add the trimmed green beans and cover for 4-5 hours until meat begins falling off the bone.
Add potatoes and cook for another 45 minutes to an hour.
Remove the ham hocks to a plate and allow to cool slightly. Shred the meat discarding any hones, fat or skin. The meat should fall off pretty easily (or at least be close to it).
meat in slow cooker and continue cooking for another hour or until potatoes and
beans are tender. Add salt and pepper to taste. I like lots of pepper!
Transfer to a bowl and serve!
An equal amount of bacon, smoked turkey wings, or smoked turkey legs may be substituted for the ham hocks.
If using bacon: Fry your bacon in a skillet. Pour the rendered fat into crockpot before adding your other ingredients.
The most important thing about making this recipe is to have really good ham hocks. You want nice meaty ones. Some of the ones I see in the store these days are all skin and bones. Leave those in the case and look for the meaty ones.
Green beans may be cleaned, trimmed, and cut up to 24 hours in advance. Store in the refrigerator until ready to cook.
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