Variations & Tips
If you can’t find ham hocks, use a meaty ham shank or a leftover ham bone with plenty of meat still attached; just keep the total weight around 2 to 2 1/2 pounds. For a slightly richer broth, replace 1 to 2 cups of the chicken broth with water from parboiling the green beans or with a mild vegetable broth. You can also swap half the yellow potatoes for red potatoes if that’s what you have on hand—just keep them in similar-sized chunks so they cook evenly.
For a thicker, more stew-like texture, lightly mash a few of the cooked potatoes right in the slow cooker and stir them into the broth. To prep ahead on a busy weekday, trim the green beans and cut the potatoes the night before; store them in cold water in the fridge (to prevent browning), then in the morning just drain, layer everything into the slow cooker, add broth, and turn it on before work. Leftovers reheat well on the stovetop over low heat or in the microwave with a splash of extra broth or water if needed.
Meal prep containers with trimmed green beans and cut potatoes
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