Slow Cooker Collard Greens
108 Comments Dec 12, 2019
Updated Apr 18, 2025
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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 Black Eyed Peas, Slow Cooker Pork Chops and much more!
Featured Comment
“My friends and family that cook greens all the time rated mine the best! BTW, I have never made them before…My mother and sister wont eat greens, but they devoured these. Highly recommend this recipe.”
– Karen
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. Also, try my slow cooker creamed spinach recipe.
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.
Ingredients for the best collard greens
Fresh Collard Greens – These should be dark and vibrant green. Trim off the stem and tear into strips.
Crumbled Bacon and Bacon Grease – 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
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.
Cook’s Notes
Mustard, turnip, or kale greens can be used in place of collard greens—just use the same amount.
If you can’t find a ham hock or shank, try using smoked turkey wings, drumsticks, necks, kielbasa, or diced ham instead.
Bagged greens work great—about two pounds is the right amount for this recipe.
Can I use canned collard greens?
- You can, but you will need to alter the recipe.
- Canned collard greens are fully 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.
What to Serve with Collard Greens
Collard greens are a Southern staple, and they pair perfectly with a variety of comfort food sides and mains.
Beans & Peas:
Serve them alongside Slow Cooker Black Eyed Peas for a classic New Year’s combo or go with Pinto Beans if you prefer something milder.
Hearty Mains:
Hearty mains, like crockpot chicken thighs or ham dinner, pair perfectly with tender, flavorful collard greens.
Carbs to Round It Out:
Try Steamed White Rice for a simple base, or add a scoop of Crockpot Mac and Cheese, made extra creamy with cream cheese.
Bread on the Side:
No Southern meal is complete without cornbread—make a batch of Slow Cooker Cornbread or bake mini cornbread muffins to go with it.
Slow Cooker Collard Greens
How to Video
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
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.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can I use smoked pork hocks instead of ham hocks?
yes, those work well too.
Great great great recipe. Minds almost taste as good as my grandma’s. Thx.
Simply wonderful and, hands free after prep. Yay, Thank you so much Ms. Sarah.
My family absolutely love your recipe and I found an easier way to cook my greens by following your recipe, we love it, love it thanks so much for sharing your way of flavor couldn’t have done it with you.
Fantastic!
Would frozen collard greens be ok?
I think they will do fine!
How could you amend this to use the instant pot? Any idea? I’ve made them several times in the crockpot and they are DELICIOUS.
This turned out so delicious! I did 8 hours on low and they are so tender. I added onions and used honey instead of the brown sugar, otherwise made just according to recipe. Thank you so so much for the recipe.
When replacing the brown sugar with honey did you use the same amount?
I haven’t tried turnip greens in crock pot but plan to this week. Smoked turkey wings or ham bone is good seasoning. I’ll definitely use FRESH turnip greens. Frozen are good also, but please don’t use can.
My mother used bacon drippings or streak o lean
So good
Jean
Made this today with fresh collards. Bought two bunches, but one made 8 cups, but when it had cooked down, I wished I had stuffed the other bunch in somehow. Guess I’ll have to make it again. Yum. I did double the red pepper flakes though and used unrefined monk fruit sweetener instead of brown sugar. First time I’ve used a ham shank (smoked). Skin was a bit hard so I might have to figure something else, or use a non-smoked shank.
Usually I use turkey tail but just like the ham shanks, I let them cook for awhile before adding my greens. I have my tails on high for about 4-5 hours and make sure they are fork tender before adding the greens. I pull them out and break them up discarding the bones in the process. I also add butter when using the Turkey because they lack fat. Hope this helps!
I just want to say that I am going to use the phrase, “I have my tails on high” today somehow.