Slow Cooker Collard Greens
100 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!
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.
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
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.
Wonderful recipe! I can’t wait to make this forr my family, when they come for the holidays. The flavor is memorable whether cooked with smoked pork or turkey. I can see this going well with other classic dishes, such as candied yams or saffron peas and rice. And, I love anything that I can make in my crock pot!
You can also use smoked turkey tails to the collards. They are delicious in greens! I keep some in the freezer for a “just in case”!
Very good with a change out. I was given a BIG bag of collards didn’t have the pig, but I had 2 packs of smoked turkey tails that I precooked with the trinity and used the broth and tails for the collards, reminded me of thanksgiving.
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 receipe
These were soooo good! Made mine with pre-cut fresh collard greens from my local grocery store and had to use a smoked ham shank (since the store was out of hocks). Will definitely double the recipe next time so we have more to enjoy the next day (they’re THAT good)!
Can you do this same recipe in an instapot? If so, how long would you suggest?
Yes, this would do well in the instant pot. I do not have timing though.
If I’m using canned, is there still any need for the chicken broth at all?
I would use half the amount of chicken broth if it was me.
Can this be made without mest without compromising the flavor?
I have not tested. I personally would add some hickory liquid some to them if I was not adding meat.
Hi! How would I add in the sausage? And do I leave the bacon in the entire time?
I would add the sausage and bacon at the beginning, and keep both in the entire time.
How would you freeze and reheat? Or how far ahead can you make these?
I would freeze in freezer ziplock bags and reheat on the stovetop in a saucepan.