Crockpot Ham, Potatoes, and Green Beans turns a short list of simple ingredients into a cozy one-pot dinner. Smoky ham seasons the buttery broth while the potatoes and beans turn tender. There is no searing and no separate sauce to make. Add everything to the slow cooker, put on the lid, and let dinner take care of itself.
Why I Love This Recipe
This is the kind of meal that makes good use of what is already in the fridge. A piece of cooked ham becomes the heart of dinner, and the vegetables soak up its savory flavor. The cooking liquid stays light enough to spoon over each serving without hiding the ingredients.
- Simple prep: Cut the ingredients, layer them, and close the lid.
- One-pot comfort: Ham, potatoes, and green beans cook together.
- Great for leftover ham: You only need a modest amount to flavor the whole batch.
- Flexible timing: Choose a low or high setting to fit your day.
- Easy cleanup: There is no skillet or sauce pot to wash.
What You’ll Need
- Servings: 4 main-dish servings
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: 6 hours 15 minutes–7 hours 15 minutes on LOW, or 3 hours 15 minutes–4 hours 15 minutes on HIGH
- Slow Cooker: 6-quart oval slow cooker
Ingredients
- 500 g (about 1 lb 2 oz) fully cooked smoked ham, cut into bite-size cubes
- 700 g (about 1½ lb) Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 400 g (about 14 oz) fresh green beans, trimmed and cut into 2-inch lengths
- 1 small onion (about 100 g), diced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon salt, optional, reserved for the end
- 1 tablespoon finely chopped fresh parsley, for finishing
Use fully cooked ham rather than raw pork or an uncooked ham hock. Keep the potato skins on for an easy prep and a little extra texture. The beans will become soft and muted green during the long cook; this is a tender country-style dish rather than a crisp vegetable side.
Tools You Need
- 6-quart oval slow cooker with a black ceramic insert and lid
- Wooden cutting board and sharp knife
- Measuring cups and spoons
- Large serving spoon
- Fork for checking potatoes
- Instant-read food thermometer
How to Make Crockpot Ham, Potatoes, and Green Beans
Keep the pieces fairly even so the potatoes finish at the same time.
Step 1: Prepare the Ingredients
Cut 500 g fully cooked smoked ham into bite-size cubes.
Scrub 700 g Yukon Gold potatoes and cut them into 1-inch chunks. Trim 400 g fresh green beans and cut them into 2-inch lengths.
Dice 1 small onion (about 100 g) and mince 3 cloves garlic.
Step 2: Layer the Slow Cooker
Spread the 700 g prepared potatoes across the bottom of a 6-quart slow cooker.
Add the 400 g prepared green beans, followed by the 500 g cubed ham.
Scatter the 1 diced small onion and 3 minced garlic cloves over the top. Leave the ingredients loosely layered for now.
Step 3: Add Broth and Seasonings
Pour 1 cup low-sodium chicken broth evenly over the ingredients. It will settle toward the bottom; the food does not need to be submerged.
Scatter 2 tablespoons unsalted butter, 1 teaspoon dried thyme, and ½ teaspoon ground black pepper over the top.
Keep the optional ¼ teaspoon salt and 1 tablespoon chopped parsley aside for finishing.
Step 4: Cook Until Tender
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Start checking at the earlier time. The potatoes are ready when a fork slides easily through the center, and the beans should be soft. Keep cooking with the lid on if the potatoes still feel firm.
The ham should be hot throughout. If using leftover ham, check that it reaches 165°F (74°C) in the center of several pieces before serving.
Step 5: Finish and Serve
Gently fold the ham and vegetables through the cooking liquid so the melted butter and broth coat the pieces. Avoid vigorous stirring, which can break the potatoes apart.
Taste the broth. Stir in the reserved ¼ teaspoon salt only if the ham and broth have not already made it salty enough.
Sprinkle 1 tablespoon finely chopped fresh parsley sparsely over the finished batch in the crockpot. Serve warm, with a little buttery broth spooned into each portion.
This is a complete meal on its own. Cornbread, a dinner roll, or a crisp green salad makes an easy optional side.
Why This Recipe Works (Quick Science)
The covered slow cooker holds moisture, so a small amount of broth is enough to get things started. The vegetables release more liquid as they soften. That liquid picks up savory flavor from the ham and carries it through the pot.
Potato starch swells during cooking, giving the centers a creamy texture. Yukon Gold potatoes hold their shape well when cut into even chunks and stirred gently. Butter adds richness without turning the broth into a heavy sauce. Green beans lose their bright color as they cook for hours, but become tender and soak up the juices.
Pro Tips
- Cut evenly: Keep potato chunks close to the same size. Large pieces can stay firm after smaller ones are done.
- Use a light hand with salt: Both ham and broth bring sodium. Taste at the end.
- Keep the lid closed: Frequent peeking lets heat escape and can stretch the cooking time.
- Choose mild ham: A heavy sweet glaze can change the broth. Trim away thick glaze if needed.
- Stir gently: Fold from the bottom rather than beating the softened potatoes into the broth.
Common Mistakes to Avoid
- Using raw ham: This method is written for fully cooked ham, not a raw roast.
- Adding too much liquid: Covering the ingredients with broth makes a much soupier dish.
- Expecting crisp beans: Beans cooked from the start will be soft. That is the intended texture.
- Stopping by the clock alone: Slow cookers vary. Check the center of a potato before serving.
- Adding the fresh finish early: Parsley tastes fresher when it goes on just before serving.
Substitutions and Variations
Red potatoes can replace the Yukon Gold potatoes by weight. Leave the skins on and keep the pieces the same size. Russets work, but their edges tend to break down more.
Frozen green beans can replace the fresh beans by weight. Add them directly from frozen; the finished texture may be softer. For canned beans, use 400 g drained beans and fold them in during the final 30–60 minutes, just long enough to heat through.
If you prefer Italian seasoning, use 1 teaspoon in place of the dried thyme. For a little heat, add ¼ teaspoon crushed red pepper flakes with the seasonings. These are optional changes to the basic recipe.
What to Serve With Crockpot Ham, Potatoes, and Green Beans
You already have meat, potatoes, and vegetables in the pot, so extra sides are optional. Cornbread or dinner rolls are useful for soaking up the broth. A simple green salad with a tangy dressing adds a fresh bite alongside the soft vegetables.
Make-Ahead Tips
Cut the ham, onion, and beans the night before and refrigerate them in covered containers. Keep the broth and butter chilled too. Cut the potatoes just before loading the slow cooker to avoid discoloration. Assemble the ingredients when you are ready to cook rather than leaving them at room temperature.
Leftovers and Storage
Refrigerate leftovers in shallow covered containers within 2 hours. Keep some broth with each portion so the potatoes stay moist. Use within 3–4 days.
Reheat on the stove or in the microwave, stirring gently, until the food reaches 165°F (74°C). Add a splash of broth if needed. Use the slow cooker for cooking rather than reheating cold leftovers.
Freeze cooled portions in freezer-safe containers for up to 2 months for best texture. Thaw in the fridge before reheating. The potatoes and beans will be softer after freezing.
Macros Information
Estimated per serving, based on 4 servings and including the parsley and optional salt. Values vary with the ham and broth used.
- Calories: 380 kcal
- Protein: 29 g
- Carbohydrates: 40 g
- Fat: 12 g
- Saturated Fat: 5 g
- Fiber: 6 g
- Sugar: 5 g
- Sodium: 1,450 mg
Frequently Asked Questions (FAQ)
Q: What kind of ham should I buy?
A: Choose fully cooked smoked ham or a fully cooked ham steak. Leftover baked ham also works. Avoid raw pork and uncooked ham hocks for this method.
Q: Do I need to peel the potatoes?
A: No. Scrub Yukon Gold potatoes well and leave the thin skins on. Trim away damaged spots and any green areas.
Q: Can I use baby potatoes?
A: Yes. Use 700 g and halve or quarter them into pieces close to 1 inch so they cook evenly.
Q: Do the ingredients need to be covered with broth?
A: No. Start with the listed 1 cup. The covered pot traps moisture, and the vegetables release liquid as they cook.
Q: Why are my potatoes still firm?
A: The chunks may be too large, or your slow cooker may run cool. Cover and continue cooking until a fork goes through the centers easily.
Q: Can I use frozen green beans?
A: Yes. Replace the fresh beans with 400 g frozen green beans. Add them without thawing and expect a softer finish.
Q: Can I use canned green beans?
A: Yes. Drain them and add 400 g during the final 30–60 minutes instead of at the start. They are already cooked and can fall apart during a full cooking cycle.
Q: Is the finished dish a soup?
A: It has a little savory broth around the ham and vegetables, but it is not meant to be a full pot of soup. Spoon some juices into each serving.
Q: Can I double the recipe?
A: Only if your slow cooker has enough room and you stay within its recommended fill level. Use a larger cooker rather than packing a 6-quart model full, and check doneness instead of assuming the same timing.
Q: Can I leave it on WARM all day?
A: WARM is for holding a cooked meal, not cooking raw potatoes. Long holding also makes the vegetables softer. Follow your cooker’s instructions and refrigerate leftovers promptly after the meal.
Final Thoughts
Crockpot Ham, Potatoes, and Green Beans is an easy way to turn cooked ham into a filling dinner. Tender potatoes, soft beans, and a little buttery broth keep every bowl simple and satisfying. Leave a comment with your favorite side to serve alongside it.
Happy cooking!