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Slow Cooker Ham, Potatoes and Green Beans

Slow Cooker Ham, Potatoes and Green Beans is an easy one-pot comfort meal where potatoes become tender while ham and green beans simmer in a savory broth. It’s seasoned with garlic, thyme, paprika, and black pepper, then finished with a buttery dot of flavor and fresh parsley.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

ham and vegetables
  • 2 lb fully cooked ham cubed
  • 1.5 lb baby Yukon Gold potatoes halved
  • 1 lb fresh green beans trimmed
  • 1 onion small, diced
  • 3 garlic cloves, minced
seasonings and broth
  • 3 cup low-sodium chicken broth
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 1 salt to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Add the halved baby Yukon Gold potatoes to the slow cooker in an even layer to help them cook through consistently.
  2. Layer the cubed fully cooked ham and trimmed fresh green beans over the potatoes so everything steams in the same broth.
  3. Sprinkle the diced onion and minced garlic over the top, then add garlic powder, onion powder, dried thyme, paprika, and black pepper for even seasoning.
  4. Pour the low-sodium chicken broth over everything so the potatoes are mostly submerged for tender results.
  5. Dot the butter across the top so it melts during cooking and adds richness to the broth.
Cook and finish
  1. Cover and cook on LOW at 6–7 hours or HIGH at 3–4 hours until the potatoes are tender and the green beans are cooked through.
  2. Stir gently before serving to redistribute ham and seasonings without breaking the potatoes.
  3. Taste and adjust seasoning if needed, especially salt, to balance the flavors in the broth.
  4. Garnish with chopped fresh parsley and serve warm for a fresh, herb finish.

Notes

For best texture, avoid stirring during the first 1–2 hours; once cooking is underway, gentle stirring keeps potatoes intact. Store leftovers in the refrigerator up to 3–4 days; reheat in the microwave or on the stove until hot. Freezing is not recommended for the green beans, but ham and potato portions hold up in the freezer up to 2 months if you’re okay with softer beans. For a lower-sodium option, use low-sodium broth and reduce added salt since the ham can be salty.