This is one of those cozy, no-fuss meals that feels like home. Crockpot ham, green beans, and potatoes is hearty, comforting, and super easy to toss together.
Just chop, dump, and let your slow cooker do the magic while your house fills with the best smell ever.
It’s perfect for busy days, chilly nights, or anytime you want a meal that tastes like it cooked all day—because it did!
Why I Love This Recipe
I grew up with this dish simmering in the slow cooker every Sunday. It’s simple, affordable, and always hits the spot. You don’t need fancy ingredients—just good basics that cook down into something really special.
- The crockpot does all the work
- You get a full meal in one pot—no extra sides needed
- It smells amazing while it cooks
- Great for leftovers the next day
- Just a handful of real, simple ingredients
Servings and Time
- Serves: 6
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Prep Time: 15 minutes
- Total Time: 6 hrs 15 min – 8 hrs 15 min
What You’ll Need
- 1.5 lbs diced cooked ham
- 1.5 lbs baby red potatoes, halved
- 1 lb fresh green beans, trimmed
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- Optional: 1 tbsp butter (for richness)
Pro Tips
- Dice your ham into bite-sized pieces for even cooking and easier serving.
- Don’t skip trimming the green beans—stringy beans ruin the texture.
- If your crockpot runs hot, check at the 6-hour mark.
- Stir halfway through if you’re home—it helps blend flavors more.
- Add a splash of vinegar at the end if you want a little tang.
Tools You’ll Need
- 6-quart black oval crockpot
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Mixing spoon
- Ladle
- Serving bowl
Substitutions and Variations
- Ham: Swap with smoked sausage or leftover pork roast
- Potatoes: Yukon Gold or russet potatoes, cut into chunks
- Green Beans: Frozen works in a pinch, just don’t overcook
- Spices: Add thyme, rosemary, or red pepper flakes for extra flavor
- Liquid: Use vegetable broth instead of chicken for a different flavor
Make Ahead Tips
- Dice all your veggies and ham the night before and store in airtight containers.
- You can fully assemble everything in the crockpot insert and refrigerate overnight. In the morning, just pop it into the cooker and turn it on.
Cooking Instructions
Step 1: Add diced ham to the crockpot
Add 1.5 pounds of diced cooked ham to the bottom of a 6-quart crockpot. Spread it out in an even layer so it flavors everything as it cooks.
Step 2: Add halved baby red potatoes
Place 1.5 pounds of baby red potatoes, halved, directly on top of the ham. No need to peel them—just make sure they’re all roughly the same size for even cooking.
Step 3: Add trimmed green beans
Toss in 1 pound of fresh green beans, trimmed. Lay them over the potatoes. If they’re really long, you can snap them in half.
Step 4: Sprinkle diced onion and minced garlic
Sprinkle in 1 small onion, diced, and 3 cloves of garlic, minced. This gives the broth a ton of flavor as it slow cooks.
Step 5: Pour in chicken broth and olive oil
Carefully pour in 4 cups of low-sodium chicken broth, followed by 1 tablespoon of olive oil. The liquid should come up just enough to partially cover the potatoes.
Step 6: Season everything
Sprinkle the top with 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of smoked paprika. Don’t stir—just let the flavors layer and mingle while it cooks.
Step 7: Cover and cook on low for 6-8 hours or high for 3-4 hours
Step 8: Optional – Stir in butter just before serving
Just before serving, stir in 1 tablespoon of butter for a rich, glossy finish. This step is optional but adds an extra layer of comfort.
Step 9: Serve and enjoy!
Ladle into bowls and serve hot. The ham is juicy, the green beans are soft but vibrant, and the potatoes are fork-tender in a savory broth.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat on the stove or in the microwave until hot.
- You can also freeze it for up to 2 months. Thaw in the fridge overnight before reheating.
Why This Recipe Works (Quick Science)
This dish works because everything cooks together in one pot. The chicken broth steams the potatoes and beans while soaking up all the flavor from the ham. The slow cooking breaks down the veggies just enough to make them tender without being mushy. The onions and garlic add depth, and the smoked paprika gives it a warm, savory kick.
Common Mistakes
- Overcooking green beans: They can get mushy if you cook too long on high.
- Not cutting potatoes evenly: Uneven sizes = some undercooked, some mushy.
- Using salty ham and full-sodium broth: Your final dish might end up too salty. Go for low-sodium broth when possible.
- Not layering correctly: Ham on the bottom helps flavor everything as it cooks.
What to Serve With
This is a full meal, but here are a few simple sides or extras if you want to stretch it out:
- Warm cornbread
- A crisp side salad
- Rolls or biscuits
- Pickled veggies for a tangy contrast
- A splash of vinegar or hot sauce for serving
FAQ
Can I use uncooked ham?
Yes, just dice it small. It will cook through in the crockpot.
Can I make this vegetarian?
Use veggie broth, skip the ham, and add a smoky meatless sausage or beans for protein.
Can I double this?
Only if your crockpot is big enough—at least 8 quarts.
Can I use canned green beans?
Only at the end. Add them in the last 30 minutes or they’ll turn to mush.
Final Thoughts
This crockpot ham, green beans, and potatoes recipe is a cozy, slow-cooked classic that never goes out of style. It’s filling, flavorful, and comes together with simple pantry staples. If you try this, I’d love to hear how it turned out—drop a comment with your thoughts or any questions!