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Home » Side Dishes » Slow Cooker Collard Greens

Slow Cooker Collard Greens

by Sarah Olson on December 12, 2019 | Updated December 29, 2019 30 Comments

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Slow Cooke Collard Greens

Prepare this easy Slow Cooker Collard Greens recipe for a delicious side. These collards have a smoky ham flavor and a great broth!

Collard greens are a southern style recipe with amazing smoke flavor. These greens go amazing with Slow Cooker New Years Day Black Eyed Peas, Pork Chops and much more!

Slow Cooker Collard Greens

Collard greens need quite a bit of time to soften up and that’s why making them in the crockpot is the best! While they cook, a wonderful broth (pot liquor) is formed from the flavors of the bacon, ham, and spices. This broth is wonderful with the greens and some people even drink what’s left in their bowl.

What are collard greens?

  • Collard greens are a leafy dark green vegetable.
  • Have a very tough stem that travels up the entire leaf and needs to be removed before cooking.
  • Collard greens are in the same family as cabbage, kale, mustard and turnips.
Collard green indredients on counter

How to make the best collards greens:

  • Fresh Collard Greens – These should be dark and vibrant green. Trim off the stem and tear into strips.
  • Crumbled Bacon and Bacon Grease – Yes! I add a touch of bacon drippings to my collard greens. My mom would always cook with bacon fat and it really steps up a recipe.
  • Ham Hocks or Shanks – This is where the smoky element comes in and I shred the meat off the bone and put it into the finished collard greens.
  • Apple Cider Vinegar – Just a touch of vinegar adds tanginess and depth of flavor.
  • Brown Sugar – This gives the greens a slightly sweet flavor and the helps flavor the broth.
  • Seasonings – Salt, pepper and red pepper flakes.
  • Chicken Broth – This is the moisture for this recipe. You can use water here but be sure to add more salt to taste if needed at the end of the cooking time.
collard greens, ham hocks, bacon in slow cooker uncooked

How long do I cook collard greens in the slow cooker?

  • 4 hours on HIGH
  • or 7 hours on LOW
Finished collard green in slow cooker with spoon and cornbread

Can I use mustard, turnip or kale greens in this recipe?

Yes! It is sometimes hard to track down collard greens. Use the same amount of these greens instead.

cooked collard greens in slow cooker with broth and spoon

I can’t find a ham hock or shanks, what can I use instead?

  • Smoked turkey wings, drumsticks or necks
  • Kielbasa
  • Diced or sliced ham

Can I use bagged greens?

Yes, about two pounds is just the right amount for this recipe.

Can I use canned collard greens?

  • You can but will need to alter the recipe.
  • Canned collard greens are fulled cooked and sometimes already seasoned. You can add bacon, brown sugar, vinegar, and red pepper flakes to them to make them even better. I would skip the ham hock for it needs more time than canned greens to cook.
  • To heat canned collard greens in the crockpot: Add 2-3 cans to a slow cooker (add any extra seasonings if desired) and heat on HIGH for 1.5 – 2 hours.
Collard green in bowl with cornbread on the side

What goes good with Collard Greens?

  • Slow Cooker Black Eyed Peas – Brings good luck in the new year.
  • Cornbread – Make a big pan or muffins
  • Pinto Beans – A great alternative if you don’t like black-eyed peas.
  • Slow Cooker Mac and Cheese – My recipe is made with cream cheese
  • Crockpot Smothered Pork Chops – Plenty of gravy on these
  • Steamed White Rice – the easiest side dish ever

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collard greens in the slow cooker with wooden serving spoon in them.

Slow Cooker Collard Greens

5 from 23 votes
Slow Cooker Collard Greens with bacon, ham hocks, brown sugar and apple cider vinegar.
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: collard greens
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8
Calories: 355kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 8 cups collard greens (2 large bunches, remove ribs and stems and discard, rip the greens into bite sized pieces)
  • 2 ham hocks or shanks
  • 12 oz. package bacon sliced and cooked, drained (save the bacon drippings)
  • 3 Tbsp. bacon drippings (grease) (from above bacon) optional
  • 1 Tbsp. brown sugar
  • 3 cups chicken broth
  • 2 Tbsp. apple cider vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. red pepper flakes
US Customary – Metric

Instructions:

  • Add the collard greens to the slow cooker.
  • Add the ham hocks or shanks on top of the greens.
  • Add the cooked bacon, bacon drippings, brown sugar, chicken broth, apple cider vinegar, salt, pepper and red pepper flakes.
  • Place the lid on the slow cooker.
  • Cook on HIGH for 4 hours or LOW for 7-8 hours or until tender. Try to keep the lid on the entire cooking time or they won't tenderize.
  • Remove the ham hocks or shanks and shred any meat you can find on them. Add the meat to the greens and stir.
  • Serve with the broth (pot liquor) and your other favorite southern dishes.

How to Video:

Recipe Notes:

I can’t find ham hocks or shanks, what can I used instead?
  • Smoked turkey wings, drumsticks or necks
  • Kielbasa
  • Diced or sliced ham
Can I use a different green than collards?
Yes you can use Mustard, Turnip or Kale greens instead of collard greens in this recipe.
Can I use bagged collard greens?
Yes, use about 2 pounds of bagged greens for this recipe.
Can I use canned collard greens?
  • You can but will need to alter the recipe.
  • Canned collard greens are fulled cooked and sometimes already seasoned. You can add bacon, brown sugar, vinegar, and red pepper flakes to them to make them even better. I would skip the ham hock for it needs more time than canned greens to cook.
  • To heat canned collard greens in the crockpot: Add 2-3 cans to a slow cooker (add any extra seasonings if desired) and heat on HIGH for 1.5 – 2 hours.
 

Nutrition:

Calories: 355kcal | Carbohydrates: 4g | Protein: 16g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 847mg | Potassium: 351mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1841IU | Vitamin C: 19mg | Calcium: 97mg | Iron: 1mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Holidays, Side Dishes Tagged With: collard greens, Crock pot, crockpot, greens, holiday, slow cooker, southern

    Comments

    1. Finn says

      January 1, 2021 at 12:50 pm

      5 stars
      Fab!

      Reply
    2. Amy says

      January 1, 2021 at 10:28 am

      Can this be made without the ham
      hocks? Just the bacon and the rest is the recipe as indicated?

      Reply
      • Sarah Olson says

        January 1, 2021 at 10:45 am

        Yes, add more bacon if you can.

        Reply
    3. Anonymous says

      December 30, 2020 at 7:16 am

      Could you use frozen collard greens?

      Reply
      • Sarah Olson says

        December 30, 2020 at 8:02 am

        I don’t see why not!

        Reply
    4. Trina says

      December 29, 2020 at 2:43 pm

      5 stars
      Just used this recipe. I used kale instead of collard greens. Absolutely delicious. Will be using this recipe very often. Thank you!!!!

      Reply
    5. Elizabeth Sadowski says

      November 27, 2020 at 7:31 pm

      5 stars
      When I saw how my collard greens had diminished in size I threw in a generous handful of mustard greens and a few leftover chards. Damn, that was good! Great recipe. Thanks.

      Reply
    6. Gwen says

      November 25, 2020 at 8:58 pm

      Can you chicken stock instead of broth? Also I cooked pork jocks already and took off bone. Should I add them in the beginning of end of cooking. Anxious to use recipe. Sounds amazing. Thank you

      Reply
      • Sarah Olson says

        November 25, 2020 at 8:59 pm

        Yes, chicken stock is fine. And I would add the pork at the beginning.

        Reply
        • Gwen says

          November 25, 2020 at 9:00 pm

          Thank you

          Reply
    7. Joseph Dye says

      November 23, 2020 at 9:17 am

      5 stars
      Just made these for ye olde company T’giving luncheon. Best side dish of the day…used smoked thick cut bacon from butcher’s case and ham hocks. Followed recipe to a T…worked great. Added a little extra water at the last hour when lunch was delayed a bit.

      Reply
    8. Christine says

      November 17, 2020 at 10:22 am

      5 stars
      Hey. Great recipe. I always use my slow cooker to took greens. They are so flavorful! I was wondering if anyone had ideas on how to make a big batch with Thanksgiving coming up? I used my electric roaster like a crockpot last year and it turned out ok. I feel like I lost a lot to drying out on sides of roaster. Should I do lower heat? Add more liquid? Or any other ideas for large batch? Thanks!

      Reply
      • Sarah Olson says

        November 17, 2020 at 12:02 pm

        I would lower the heat and keep adding more liquid.

        Reply
    9. Alejandra says

      November 16, 2020 at 12:21 pm

      I used this recipe and substituted brown sugar for honey. I have a sugar intolerance. I’m waiting four hours for the collards. I also, added smoked turkey and turkey bacon since I don’t eat ham or pork.

      Reply
    10. Joseph says

      November 15, 2020 at 6:11 pm

      If I use turkey bacon and turkey necks. What’s the process. Thank you

      Reply
      • Sarah Olson says

        November 15, 2020 at 7:37 pm

        Hi! I would cook and crumble the bacon. Then add that and the turkey necks at the beginning of the cooking time. Add if there is any drippings from the bacon, add that to the slow cooker.

        Reply
    11. Tom says

      July 23, 2020 at 2:29 pm

      Any input for someone living on the eastern slope of the Sierras (4600 feet?) Things cook slower here!

      Reply
      • Sarah Olson says

        July 23, 2020 at 3:16 pm

        I would definitely cook everything on high and adjust the time as needed

        Reply
    12. Mary Gallo says

      June 27, 2020 at 8:40 pm

      5 stars
      Hi, great recipe!! Lots of flavor. I did run into a slight problem. I used fresh collards from my garden, our first leaves between 14 to 10 inches long. They had great flavor, but they were only half cooked after 4 hours. I stirred them and added another cup and half of water and no salt. In another 3 hours on high, they were perfect!! We ate them that night and they were supposed to be for Sunday dinner. I just cut more on Sunday and fired up the crock pot again, lol.

      Reply
      • Naomi Wright says

        August 28, 2020 at 9:14 am

        I would advise you to stir fry them then add to crockpot. I do that all the time. It’s call fried collards.

        Reply
    13. R.R. says

      June 23, 2020 at 11:00 am

      5 stars
      These greens are Amazing! I used bagged collards. I used the bacon grease, but not the bacon and I substituted the ham hocks for a smoked turkey wing. I also added about a teaspoon more of the brown sugar. I make greens a lot, and these are among some of the best I’ve tasted. The recipe was super simple too. I will definitely be making these again. Give them a try.

      Reply
    14. Mara Burt says

      June 7, 2020 at 7:07 pm

      Does the ham hocks have to be thawed out?

      Reply
      • Sarah Olson says

        June 7, 2020 at 8:25 pm

        No, I think they would thaw quickly and be fine.

        Reply
    15. Hughlene Collins says

      March 14, 2020 at 8:11 am

      5 stars
      I’m as country as they come and grew up eating collards that my mother cooked. She never even had a desire to have a crock pot. I’m looking forward to trying this recipe and reporting the results to my sister. This way we can cook our collards while we are out and about!!! Thanks!!!

      Reply
    16. Michellr says

      February 1, 2020 at 12:34 pm

      5 stars
      Made these for the first time on New Years Day to go with black eyed peas. Making them again today! Sooooooo good! . The first of every month?!?! ‍♀️

      Reply
    17. Marcia says

      December 22, 2019 at 3:49 pm

      5 stars
      Great way to fix collards

      Reply
    18. Anthony Clayton says

      December 19, 2019 at 5:29 am

      5 stars
      This is a great recipe, although i don’t eat pork, the results were awesome‍♂️. But honestly, like most recipes, this takes too long for me. I’ll stick to my Rosey Bloom’s collards Fully seasoned aaand great tasting. I literally just heat’em and eat’em, sometimes i don’t even heat them ‍♂️ they’re so good!

      Reply
      • CB says

        April 28, 2020 at 11:20 am

        ugghh

        Reply
    19. Paula Marie Hollar says

      December 14, 2019 at 12:24 pm

      Yuuummmmm! I grew up being eating these greens, did not realize brown sugar was used. Mom was a great cook!

      Reply
    20. Sarah Allison says

      December 13, 2019 at 1:07 am

      5 stars
      I sure hope I get this recipe

      Reply

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