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Slow Cooker Ham Hocks with Green Beans and Potatoes Stew

There is something especially comforting about a slow-cooked meal made with simple, hearty ingredients. This Slow Cooker Ham Hocks with Green Beans and Potatoes Stew is exactly that kind of dish. Tender ham hocks slowly simmer with fresh green beans, potatoes, onions, garlic, and savory seasonings until the meat is wonderfully tender and the vegetables have absorbed all those rich, smoky flavors.

The beauty of this recipe is how little work it requires. After a few minutes of preparation, the slow cooker takes over, gently cooking everything until the ham is tender enough to pull from the bone and the potatoes are soft and flavorful.

It is an excellent choice for a cozy family dinner, especially when served with warm cornbread, crusty bread, or biscuits to soak up the flavorful broth.

Why You’ll Love This Recipe

Easy preparation: Most of the cooking happens in the slow cooker.
Budget-friendly: Ham hocks, potatoes, and green beans create a satisfying meal without requiring expensive ingredients.
Deep, savory flavor: Slow cooking allows the smoky ham to flavor the entire stew.
Hearty and filling: Potatoes and green beans make this a substantial one-pot meal.
Great for leftovers: The flavors become even more developed after resting overnight.

Ingredients

For the Stew

2 to 3 smoked ham hocks
1 ½ pounds fresh green beans, trimmed and cut into bite-sized pieces
1 ½ to 2 pounds baby potatoes or Yukon Gold potatoes, halved or cut into chunks
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup water, or more as needed
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon onion powder
1 bay leaf
1 tablespoon Worcestershire sauce, optional
Salt, to taste
1 tablespoon chopped fresh parsley, for serving

Optional Additions

For an even more substantial stew, you can add:

2 carrots, sliced
2 stalks celery, sliced
A pinch of red pepper flakes for gentle heat
1 tablespoon apple cider vinegar at the end for brightness

Step 1: Prepare the Ham Hocks

Begin by rinsing the ham hocks under cool water and patting them dry.

If your ham hocks are particularly salty, you can place them in a bowl of cold water for about 30 minutes before cooking, then drain and pat them dry. This can help remove some surface salt.

There is no need to remove the skin or fat before cooking. Much of the flavor comes from the ham hocks as they slowly simmer.

Step 2: Prepare the Vegetables

Wash the potatoes thoroughly. If you’re using baby potatoes, simply cut them in half. Larger potatoes should be cut into roughly equal-sized chunks so they cook evenly.

Trim the ends from the green beans and cut them into pieces about 1½ to 2 inches long.

Dice the onion and mince the garlic.

Keeping the vegetables relatively similar in size helps them cook at a consistent rate.

Step 3: Build the Slow Cooker

Place the diced onion and minced garlic in the bottom of the slow cooker.

Add the potatoes next, followed by the green beans.

Nestle the ham hocks on top of the vegetables. Placing the ham near the top makes it easier to remove later while allowing its juices and smoky flavor to work their way through the stew.