Ham, Green Beans, and Potatoes in the Crockpot
When you’ve got leftover ham in the fridge and don’t feel like spending all day in the kitchen, this Crockpot Leftover Ham, Green Beans, and Potatoes recipe is a lifesaver. It’s simple, hearty, and bursting with down-home flavor – the kind of comforting meal that practically cooks itself.
With tender green beans, buttery potatoes, and smoky ham all simmered together in savory broth, this slow-cooker recipe is the perfect way to give your holiday leftovers a delicious second act. Just toss everything in, set it, and let your crockpot do the work!
Ingredients
- 1 pound fresh green beans, washed and ends snapped
- 1 pound ham, cubed
- 2 cups chicken broth
- 4 large russet potatoes, peeled and quartered
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Directions
- Add the green beans to the bottom of the crockpot and pour in the broth until they’re fully covered. Add a splash of water if needed.
- Add the remaining ingredients – ham, potatoes, and seasonings -to the crockpot.
- Cover and cook on HIGH for 3 hours, or until the potatoes and green beans are fork-tender.
- Give everything a gentle stir before serving and enjoy!
This cozy crockpot meal is perfect after the holidays, but it also pairs beautifully with Thanksgiving favorites. Try serving it alongside Sweet Potato Casserole, or bake a batch of Bread Machine Dinner Rolls to soak up every drop. If you’re planning ahead for your next feast, don’t miss my Turkey Rub, Pumpkin Crunch Cake, or my hearty Ham and Bean Soup for using up leftovers the next day!
Ham, Green Beans, and Potatoes
Ingredients
- 1 pound fresh green beans washed and ends snapped
- 1 pound ham cubed
- 2 cups chicken broth
- 4 large russet potatoes peeled and quartered
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Instructions
- Add green beans to the bottom of the crock pot. Cover them completely with broth. Add some water if needed.
- Add the rest of the ingredients to the crock pot.
- Cook on high for 3 hours, or until vegetables are fork tender.
Nutrition
Tips & Variations
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Onion Options: If you have a fresh onion handy, swap the onion powder for ½ cup diced onion for a little extra flavor.
- Potato Swap: Yellow or gold potatoes work beautifully in place of russets and tend to hold their shape better in the slow cooker.
- Flavor Boost: Add a sprinkle of crushed red pepper or a dash of smoked paprika for a little Southern flair.
FAQs
Fresh green beans give the best texture and flavor, but frozen beans work well too. If using canned, wait to add them until the last 30 minutes of cooking so they don’t get mushy.
That’s up to you! Peeled potatoes create a softer, more traditional texture, while leaving the skins on adds a rustic touch (and extra nutrients).
Definitely! Diced onions, carrots, or even a handful of baby spinach near the end of cooking can add extra flavor and color.
Last Bite
Love recipes that make leftovers feel brand new? This one’s a keeper! Don’t forget to save it on Pinterest, share it with friends, or leave a comment telling me how you make yours.
