Collard greens are a classic southern staple, especially during the holidays! These tender and flavorful Slow Cooker Collard Greens and Ham Hocks are slow-cooked to perfection in your crock pot.
Utilizing your slow cooker also frees up valuable space on your stovetop, which is always a plus when cooking for a crowd. Collard greens can also be made ahead of time and reheated before serving.
How to Reheat Collard Greens
Cooked collards (when stored properly in an airtight container) are good for up to 3 days in the refrigerator (bring to room temperature before refrigerating). When ready to reheat, remove from refrigerator and allow to come to room temperature.
Reheating in your slow cooker: Place collards in your slow cooker insert, cover and heat on low heat for 1 to 1-½ hours or high for 30 to 45 minutes.
Reheating on your stovetop: Heat in a pot or Dutch oven over medium low heat until heated through.
I like to remove the large stem portion of each collard leaf before cooking, but it’s totally your choice and personal preference.
It’s also your personal preference for the size that you chop your greens. I like to chop mine into about 2-inch pieces.
Should I Stir Collards While Slow Cooking?
There is a lot of conflicting information about whether to open the lid and stir food in a slow cooker while it’s cooking. I tested this recipe a few times and found that the collards were better when stirred a few times during cooking.
When I didn’t stir, the collards on the bottom (closest to the heating element and submerged in the liquid) cooked faster and didn’t have the same texture as the collard greens on top.
Number of Servings
This recipe yields approximately 7 (fairly well-packed) cups of collards and ham hock pieces, so I’d say this recipe generously serves 6 people.
More Collard Green Recipes
Slow Cooker Collard Greens and Ham Hocks
Ingredients
- 1 large bunch collard greens about 2 pounds, large stem portion removed (if desired) and rinsed well (discard any yellow leaves)
- 2 ham hocks about 1 ¼ pounds
- 1 tablespoon brown sugar
- 4 cups chicken broth low sodium
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Stack 3 to 4 collard leaves on top of one another and chop into approximately 2-inch pieces.
- Place the collard greens in your slow cooker insert (6-quart capacity or larger) and add remaining ingredients. Stir to incorporate and coat leaves with the chicken broth.
- Cover and cook on high heat for 5 hours or low heat for 10 hours, or until collards are tender to your liking. Quickly stir 2 to 3 times (as evenly spaced out as possible) throughout cooking time.
- Remove ham hocks and place on a cutting board. Remove meat from bone and roughly chop or shred (be sure to remove all pieces of bone; some can be very small). Discard bone and skin.
- Return meat to slow cooker and stir to combine.
- Season with additional salt and pepper if desired.
Notes
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Joanne
Excellent recipe. I use one ham hock and provided for me enough great flavor.
Erin
My first time making greens myself since didn’t do our traditional Thanksgiving gathering and the finished product tasted just like my Mom made. I so love that I could throw these in my crockpot and let them go. My 14 year old daughter actually did all of the prep and I threw turkey necks in, instead of ham hocks. I put them on low just before dragging myself to bed upon finishing prepping and cooking Wed night and I literally woke up at about 4:30a to the most amazing smell that just enveloped the house OMG! Upon serving dinner they were so delicious! Nothing needed to be added at all, I stirred once upon waking up for the time remaining to cook. We still have a some leftover which I can’t wait to dine on tonite!
Ajoni
I’m looking forward to trying this for thanksgiving this week! How would cook time be adjusted if the recipe were halved?
Hi Ajoni, I haven’t tested this recipe with half the amount, so I can’t say with 100% certainty. I would recommend using a smaller slow cooker. Here is an article about adjusting serving sizes in your slow cooker, I hope it is helpful. Happy Thanksgiving!
Connie Stirling
Can can I use frozen collard greens? How should I adjust cooking times?
Hi Connie, I haven’t tested this recipe using frozen collard greens so I can’t say with 100% certainty. Let me know how it turns out if you try it! 🙂
Eileen
I made this recipe using two 14 oz. bags of frozen chopped collards. The only thing I changed was that I waited to add the collards until about 1 and 1/2 hours before the end of cooking time. At that point I removed the ham hocks, added the collards, removed the bones, and added the meat back in to continue cooking. It turned out really good.
Thank you so much for sharing this, Eileen… so glad it turned out well and you enjoyed it!
Tasha
I can I use the regular chicken broth instead of the low sodium broth ?
Hi Tasha, Sure! It will just be saltier. Hope you enjoy the collard greens!
CATHERINE
Ooh yummy, can’t wait to try this easier way to cook collards, than you!
Lisa S Fulcher
Have already cooked my collards for Thanksgiving. Stored in the freezer. I cooked them pretty much just like this. The difference is, I season with my own season mixture.
And I can do this same mix on the stove top as well.
Thumbs up for the recipe!!!
Happy Thanksgiving!!!