Some recipes earn their place at the table because they are simple, dependable, and tied to family memory, and this one is exactly that kind of meal. It is the sort of old-fashioned supper that makes good use of a handful of everyday ingredients, letting the cooker do the work while everything turns tender and flavorful. This style of cooking has deep roots in country kitchens where garden vegetables and leftover ham could be stretched into a hearty meal without much fuss.
Serve this with warm cornbread, buttered rolls, or a simple side of sliced tomatoes for an easy family supper. If you want to round it out a little more, a crisp salad or a dish of applesauce pairs nicely with the savory broth and smoky meat, and a little black pepper at the table is always welcome.
Slow Cooker 4-Ingredient Ham Green Beans and Potatoes
Servings: 6
Ingredients
2 lb baby red potatoes, halved
Directions
1. Wash the baby red potatoes, trim the green beans if needed, and dice the cooked ham into bite-size pieces.
2. Place the potatoes, green beans, and diced ham into the slow cooker crock, then pour the chicken broth over the top.
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork-tender and the green beans are soft.
4. Gently stir before serving, making sure the potatoes are coated in the broth, then ladle into bowls and serve hot.
Variations & Tips
For saltier ham: If your ham is especially salty, use low-sodium chicken broth so the finished dish stays balanced and mellow.
For softer vegetables: If your family likes very tender green beans, let the dish go the full cooking time on low. That longer simmer gives everything a cozy, old-fashioned texture.
For a little extra flavor: Even though this is a true 4-ingredient recipe, a sprinkle of black pepper at the table or a small pat of butter stirred in before serving can make it feel extra special.
For easy prep: If your baby potatoes are on the larger side, cut them into smaller even pieces so they finish cooking at the same time as the green beans.
For leftovers: Store leftovers in the refrigerator for up to 3 days. The broth gets even more flavorful overnight, making lunch the next day a real treat.
