Ingredients
Scale
- 2 pounds fresh green beans, rinsed and trimmed
- 3 ham hocks
- 1 large onion, chopped
- 1 ½ pounds new potatoes, quartered
- 1 tablespoon chicken bouillon granules
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt
- Ground black pepper, to taste
Instructions
- Layer the Base: If your green beans are especially long, snap them in half. Add them to the slow cooker, spreading them out evenly.
- Build the Flavor: Nestle the ham hocks right on top of the green beans. Sprinkle the chopped onions over everything, then pour in just enough water to barely cover the beans and ham.
- Cook Low and Slow: Set the slow cooker to high for 1 hour to get things going. Once the mixture starts to bubble, reduce the heat to low and cook for another 2 hours, until the beans are tender but still have a bit of bite.
- Add the Potatoes: Gently stir in the quartered new potatoes. Cover and cook on low for another 45 minutes, or until the potatoes are fork-tender.
- Shred and Season: While the potatoes are cooking, carefully remove the ham hocks. Let them cool slightly, then shred or chop the meat, discarding any fat or bones. Return the meat to the slow cooker.
- Final Touches: Sprinkle in the chicken bouillon, garlic powder, onion powder, seasoning salt, and black pepper. Give everything a gentle stir to distribute the seasoning.
- Serve and Enjoy: Use a slotted spoon to scoop the green beans, ham, and potatoes into bowls. Leave some broth behind for anyone who loves that savory, smoky base!
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes