Crockpot green beans and ham is an easy side dish or light main dish recipe. Fresh green beans, country ham, and thin skinned potatoes are slow cooked in chicken stock until they reach tender perfection
1poundsnew potatoesquartered if big - cut in half if small
1teaspoongarlic powder
1teaspoonseasoning salt
1cupchicken stock
¼cupbutteror bacon grease
Instructions
Wash and trim the green beans. Wash and cut the potatoes into chunks.
Add the green beans and potatoes to the slow cooker.
Stir in the ham and onions.
Season with the seasoned salt and garlic powder.
Add the chicken stock and butter (or bacon grease).
Cover and cook on low for 6 hours, or until the green beans are tender.
Taste and adjust seasoning.
Notes
StorageLeftovers can be stored in an airtight container for up to three days. I don't recommend freezing this crockpot meal because fresh potatoes don't freeze well.Reheat in the oven at 350 degrees for 10 to 15 minutes or microwave until warm all the way through.TipsExpert Tip: No need to peel thin skinned potatoes - just scrub, cut, and cook!
Chicken broth can be used in place of chicken stock, but you may need to increase the seasonings in your dish because stock has more flavor than broth.
This can be cooked for 4 hours on high instead of 6-8 hours on low.
Fresh beans really work best in this dish, but you can also use frozen green beans if necessary.
Don't use canned green beans - they get too mushy.
No matter which type of potatoes you are using, make sure to cut them into the same sized chunks so that they cook evenly.
Ham broth can be used in place of chicken stock if you enjoy a stronger ham flavor.
Don't forget to remove the stems from the ends of string beans.