Slow Cooker Collard Greens (Ham Hocks)
Developed and tested by Robyn Conley Downs
on Nov 2, 2022 (last updated May 22, 2026) 
Made with tender collard greens and a smoky ham hock, these slow cooker collard greens cook low and slow until silky and full of flavor. They are an easy, hands-off side that frees up the stove, making them perfect for a weeknight dinner or a holiday spread!
My Favorite Way to Make Collard Greens in the Slow Cooker!
There is something just soooooooo comforting about a pot of collard greens, and making them in the slow cooker means you get all that deep, slow-simmered flavor without babysitting the stove. The ham hock is definitely the secret here, slowly releasing its smoky, savory richness into the greens and the pot liquor as everything cooks down together. By the end, the collards turn silky and tender with that classic Southern flavor, and your kitchen smells incredible!
The most important thing to know is to resist lifting the lid while the greens cook! Every time you peek, you release the heat and steam that the collards need to break down and turn properly tender, which can add significant time to the cook. Set it, walk away, and let the slow cooker do its work for the full window before you check on them.
A little apple cider vinegar stirred in at the end is what brightens the whole dish and cuts through the richness of the ham hock, so don’t skip it! Taste before adding extra salt, since the ham hock and stock both bring their own, and you may not need much. These greens are made for a holiday plate, so serve them alongside my slow cooker sweet potato casserole for a hands-off Thanksgiving side, and my slow cooker green beans round out the spread without crowding the oven!
Robyn’s Testing Tips for Collard Greens in the Crock Pot
- Wash the collards thoroughly in a few changes of cold water before chopping, since the leaves trap grit in their folds and a quick rinse will not get it all.
- Strip the tough center stems before chopping, as they stay fibrous even after the long cook while the leaves turn silky and tender.
- Swap the ham hock for smoked turkey wings, kielbasa, or cooked bacon depending on what you have, each brings its own smoky character to the pot.
- For a vegetarian version, skip the smoked meat and use vegetable broth in place of the chicken stock, then taste and add extra salt since the ham hock would have brought its own.
Slow Cooker Collard Greens (Ham Hocks)
Ingredients
- 2 cups chicken stock
- ¼ teaspoon kosher salt
- 2 teaspoons brown sugar
- 2 tablespoons apple cider vinegar
- ¼ teaspoon freshly ground black pepper
- 8 cups collard greens (2 bunches), washed thoroughly, stems removed, and chopped into 1-inch pieces
- 1 ¾ pound smoked ham hock
- Additional salt to taste
Equipment
Instructions
- Add the chicken stock, ¼ teaspoon salt, brown sugar, apple cider vinegar, and pepper to a 6-quart slow cooker, stirring to combine.
- Add the collard greens, tossing to coat. Nestle in the ham hock, and cover.
- Cook on high for 4 hours or low for 7-8 hours, or until the greens are very tender. Do not uncover during this time.
- Uncover and carefully remove the ham hock. Remove any meat and return to the slow cooker, stirring to combine. Taste and add salt, if desired.
- Serve the greens, along with the pot liquor, warm.
Notes
- Serve the greens with plenty of the pot liquor spooned over top, and set out hot sauce or vinegar at the table so everyone can adjust the tang to taste!
