There’s nothing I look forward to more than coming home to crock pot collard greens simmering away in the slow cooker. That familiar Southern kitchen smell drifts through the house and lets everyone know something good is coming.
These slow cooker collard greens turn silky and smoky with tender bites of ham hock in every spoonful. They’re just right for easy weeknight family dinners or a table full of friends you love.
Crock Pot Collard Greens
You will enjoy this Southern-styl crock pot collard greens recipe because it is mostly hands off, which means you can go about your day instead of hovering over the stove; the greens become tender without falling apart, the ham hocks slowly melt into the broth for deep smoky flavor, and the slow cooker keeps everything warm until you are ready to serve, making it perfect for holidays, and feeding a crowd without stress. Craving more set-and-forget comfort? Check out my slow cooker collection, where more warm, hands-off recipes await.
Ingredients
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Collard greens: Look for dark, vibrant leaves with minimal yellowing.
- Unsalted butter: You can swap in olive oil if you want to keep things a little lighter.
- Onion: Yellow or sweet white onions both work.
- Chicken broth: Use a good-quality, low-sodium broth so you can control the salt; vegetable broth works if you want a lighter option.
- Smoked ham hocks: Choose meaty, well-smoked hocks for the best flavor; you can substitute smoked turkey wings or legs or diced smoked ham.
- Red pepper flakes: Increase or decrease to match your family’s spice level.
How To Make Crock Pot Collard Greens
Prep Greens and Build Flavor Base
Trim and discard the tough stems, slice the leaves into bite-sized pieces, then wash the collards in several changes of cool water until no grit remains. Set the damp greens aside.
Melt the unsalted butter in a large skillet over medium heat. Add the chopped onion, and cook for about 6 to 8 minutes until softened and lightly browned.
Transfer the onion to a six-quart slow cooker, and add the smoked ham hocks, garlic, salt, sugar, and red pepper flakes.
Cook and Serve Greens
Pour in the chicken broth and then add the collard greens on top of the broth mixture, gently pressing them down into the liquid so everything fits. Cover the slow cooker with the lid.
Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the greens are very tender and the ham hocks are falling apart. Transfer the ham hocks to a cutting board and let them cool briefly.
Remove the meat from the ham hocks, chop it, and stir it back into the slow cooker. Discard skin and bones. Taste the broth, adjust the seasoning, and serve the greens hot with plenty of pot liquor and hot sauce on the side.
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Variations, Substitutions, and Recipe Tips
Dietary Modifications: Use olive oil instead of butter, low-sodium broth, and smoked turkey instead of ham hocks for a lighter and healthy crock pot collard greens option. Another light option is Southern Vegan Collard Greens, giving you the same familiar flavor with a bit more goodness for your body.
Flavor Enhancements: Add a pinch of smoked paprika if your ham hocks are mild, and finish with a splash of apple cider vinegar if you like a brighter, tangier pot liquor.
Add-In options: Add chopped cooked bacon or smoked ham, and a drained can of black-eyed peas or pinto beans in the last hour for a simple one-pot meal. Since those ingredients play so well together, you might enjoy the Easy Southern Black-Eyed Peas and Collard Greens with Bacon.
Simple Substitutions: If you cannot find collard greens, use sturdy greens like mustard greens or turnip; avoid delicate spinach, which overcooks easily.
Tips For Recipe Success: Keep them warm if you are not ready to serve, so the flavors deepen in the pot liquor.A full Southern supper comes together beautifully with Quick and Juicy Cast Iron Pork Chops alongside these greens.
Hospitality Challenge
Smell that smoky goodness? Share it. Ladle an extra bowl of collards with plenty of pot liquor, tuck in a warm slice of cornbread. Before you head out, you might enjoy adding something hearty alongside the greens, like Crispy Air Fried Chicken Legs Recipe in Under 30 Minutes or Creamy Crockpot Mashed Potatoes, simple dishes that make the whole meal feel generous and inviting. Walk it to a neighbor you barely know. Smile, introduce yourself, and simply say, “I made too much and wanted to share.” If they are open, ask how you can pray for them this week. Keep it simple and kind, living the call to be “hospitable, a lover of good, self-controlled, upright, holy, and disciplined” (Titus 1:8, ESV).
More Easy Southern Dishes You’ll Love
- Southern Lobster Corn Fritters
- Spicy Southern Pimento Cheese Spread
- Southern Crock Pot Country Style Ribs
- Southern Low Country Seafood Boil (Instant Pot)
- Sweet and Savory Southern Pineapple Casserole Recipe
These healthy crock pot collard greens are an easy, make-ahead side dish for stress-free Southern hosting, and I enjoy how the slow cooker keeps them warm and ready whenever your guests arrive. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Tender Crock Pot Collard Greens with Smoky Ham Hock
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Ingredients
- 2 pounds collard greens
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 6 cups chicken broth
- 2 smoked ham hocks, 12-ounce
- 3 garlic cloves, smashed and peeled
- 2¼ teaspoons table salt
- 2 teaspoons sugar
- ⅛ teaspoon red pepper flakes
- hot sauce, for serving
Instructions
Prepare the Collard Greens
- Trim collard stems to the base of the leaves and discard trimmings.2 pounds collard greens
- Cut leaves into roughly 2-inch pieces.
- Place collard greens in a large bowl, cover with water, and swish with your hand to remove grit.
- Repeat with fresh water as needed until no grit remains in the bottom of the bowl.
- Remove collard greens from water and set aside (no need to dry).
Cook the Greens
- Melt butter in a large skillet over medium heat.2 tablespoons unsalted butter
- Add onion and cook until lightly browned, 6 to 8 minutes.1 onion
- Transfer onion to a 6-quart slow cooker.
- Add chicken broth, ham hocks, garlic, salt, sugar, and red pepper flakes. Stir to combine.6 cups chicken broth, 2 smoked ham hocks, 3 garlic cloves, 2¼ teaspoons table salt, 2 teaspoons sugar, ⅛ teaspoon red pepper flakes
- Add collard greens (you may need to pack them in tightly; they’ll wilt down as they cook).
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until greens are very tender and ham hocks are falling apart.
Finish and Serve
- Transfer ham hocks to a cutting board and let cool for 10 minutes.
- Remove meat from ham hocks, chop, and return to the slow cooker. Discard skin and bones.
- Taste and adjust seasoning with salt if needed.
- Serve with hot sauce and sip the pot liquor for full Southern flavor.hot sauce
Gina’s Notes and Tips
- Room Temperature: Don’t leave collard greens out for more than 2 hours. Cool the leftovers, then refrigerate or freeze promptly.
- Fridge: Store cooled collard greens with some pot liquor in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze cooled collards and pot liquor in airtight containers or freezer bags for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat: Reheat gently on the stove, in the slow cooker, or in the microwave until steaming hot.
Equipment
