29 Mouthwatering Collard Greens Crockpot Recipes for Comfort Food Lovers

Delicious, comforting, and effortlessly prepared—these crockpot collard greens recipes are about to become your new go-to for cozy meals. Whether you’re craving classic Southern-style greens or innovative twists, this roundup has something for every comfort food lover. Get ready to fill your kitchen with amazing aromas and your table with satisfying dishes that practically make themselves.

Southern Slow Cooker Collard Greens

Today’s recipe brings classic Southern comfort to your kitchen with minimal effort. These slow cooker collard greens develop deep, savory flavor while you go about your day, transforming simple ingredients into a soul-warming side dish that pairs perfectly with cornbread or pulled pork.

Ingredients

For the collard greens:
– 2 pounds fresh collard greens
– 1 tablespoon olive oil

For the cooking liquid:
– 4 cups chicken broth
– 1 cup water
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon red pepper flakes

For finishing:
– 1/2 teaspoon salt

Instructions

1. Wash 2 pounds of fresh collard greens under cold running water to remove any dirt or grit.
2. Remove the tough stems by holding each leaf and pulling the leaf away from the stem with your other hand.
3. Stack 4-5 leaves together and roll them tightly into a cigar shape.
4. Slice the rolled greens crosswise into 1-inch wide ribbons.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
6. Add the sliced collard greens to the hot skillet and cook for 3 minutes, stirring constantly, until slightly wilted.
7. Transfer the wilted greens to your slow cooker insert.
8. Pour 4 cups of chicken broth and 1 cup of water over the greens in the slow cooker.
9. Add 1 tablespoon of apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon red pepper flakes to the slow cooker.
10. Stir all ingredients together until well combined.
11. Cover the slow cooker and cook on LOW heat for 6 hours.
12. After 6 hours, remove the lid and stir in 1/2 teaspoon of salt.
13. Continue cooking uncovered for 30 minutes to allow the liquid to reduce slightly.

Perfectly cooked collard greens should be tender but still retain some texture, with a rich, smoky flavor from the paprika and a subtle tang from the vinegar. Pile these greens alongside creamy mashed potatoes and fried chicken for a traditional Southern plate, or use them as a flavorful topping for grilled sausages or hot dogs.

Spicy Crockpot Collard Greens with Bacon

Unquestionably, slow-cooked collard greens transform into something magical when given time to meld with smoky bacon and gentle heat. Using your crockpot makes this Southern classic incredibly approachable, even for weekday dinners. Follow these methodical steps to achieve perfectly tender greens with just the right amount of kick.

Ingredients

– For the bacon base: 6 slices thick-cut bacon, chopped
– For the aromatics: 1 large yellow onion, diced; 4 garlic cloves, minced
– For the greens: 2 pounds fresh collard greens, stems removed and leaves chopped into 2-inch pieces
– For the liquid: 4 cups chicken broth; 1/4 cup apple cider vinegar
– For seasoning: 1 teaspoon red pepper flakes; 1/2 teaspoon black pepper

Instructions

1. Place chopped bacon in a large skillet over medium heat.
2. Cook bacon for 8-10 minutes until crispy and fat has rendered, stirring occasionally.
3. Transfer crispy bacon to your crockpot using a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
4. Add diced onion to the skillet and cook for 5 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Pour the onion-garlic mixture into the crockpot with the bacon.
7. Add chopped collard greens to the crockpot in batches, pressing down gently.
8. Pour chicken broth and apple cider vinegar over the greens.
9. Sprinkle red pepper flakes and black pepper evenly over the mixture.
10. Stir all ingredients gently to combine.
11. Cover crockpot and cook on LOW heat for 6 hours.
12. Check greens at 6 hours – they should be dark green and completely tender when pierced with a fork.
13. Serve immediately while hot.

Zesty and deeply savory, these collard greens develop a melt-in-your-mouth texture that holds just enough structure. The bacon provides smoky richness while the vinegar cuts through with bright acidity. Try serving them over creamy polenta or alongside cornbread to soak up every drop of the flavorful pot liquor.

Vegan Crockpot Collard Greens Stew

You’ll love how this vegan crockpot collard greens stew transforms humble ingredients into a deeply satisfying, hands-off meal. It’s perfect for busy weeknights when you want a nourishing dish waiting for you at the end of the day. Let’s walk through each step together so you can achieve tender greens and rich flavor every time.

Ingredients

• For the Base:
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
• For the Stew:
  • 1 lb collard greens, stems removed and leaves chopped
  • 4 cups vegetable broth
  • 1 (15 oz) can diced tomatoes
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add 1 large diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to a 6-quart crockpot.
5. Add 1 lb chopped collard greens to the crockpot.
6. Pour in 4 cups vegetable broth and 1 can diced tomatoes with their juices.
7. Stir in 1 tbsp apple cider vinegar, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes.
8. Cover the crockpot and cook on Low for 6 hours until the collard greens are tender. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
9. Check the stew after 6 hours; the greens should be soft but still hold their shape. Tip: If the greens are too firm, continue cooking in 30-minute increments.
10. Ladle the stew into bowls and serve hot. Tip: For extra richness, drizzle with a bit more olive oil just before serving.

Don’t be surprised by how the collard greens soften into silky ribbons while the broth develops a smoky, tangy depth from the paprika and vinegar. This stew pairs wonderfully with crusty bread for dipping or spooned over creamy polenta for a heartier meal.

Crockpot Collard Greens with Garlic and Lemon

A slow-cooked Southern classic gets a bright, modern twist in this hands-off crockpot recipe that transforms humble collard greens into a tender, flavorful side dish perfect for busy weeknights. After just a few minutes of prep, your crockpot does all the work, infusing the greens with garlicky, lemony goodness while you tackle the rest of your meal planning. This method guarantees perfectly cooked greens without the usual fuss or lingering kitchen odors.

Ingredients

For the greens base:
– 2 pounds fresh collard greens
– 1 tablespoon olive oil
– 1 medium yellow onion
– 6 garlic cloves

For the cooking liquid:
– 4 cups chicken broth
– 1 tablespoon apple cider vinegar
– 2 teaspoons kosher salt
– 1 teaspoon black pepper
– 1 teaspoon red pepper flakes

For finishing:
– 1 lemon

Instructions

1. Wash 2 pounds of fresh collard greens under cold running water to remove any dirt or grit.
2. Cut out the thick center stems from each collard green leaf using a sharp knife.
3. Stack 4-5 leaves together and roll them tightly into a cigar shape.
4. Slice the rolled greens crosswise into 1-inch wide ribbons.
5. Heat 1 tablespoon of olive oil in a skillet over medium heat for 2 minutes until shimmering.
6. Dice 1 medium yellow onion and add it to the hot skillet.
7. Sauté the onion for 5 minutes until translucent and slightly golden around the edges.
8. Mince 6 garlic cloves and add them to the skillet.
9. Cook the garlic for 1 minute until fragrant but not browned.
10. Transfer the onion and garlic mixture to your crockpot insert.
11. Add the sliced collard greens to the crockpot.
12. Pour 4 cups of chicken broth over the greens.
13. Add 1 tablespoon of apple cider vinegar to help tenderize the greens.
14. Season with 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of red pepper flakes.
15. Stir all ingredients together until well combined.
16. Cover the crockpot and cook on LOW heat for 6 hours until the greens are completely tender.
17. Cut 1 lemon in half and squeeze the juice from both halves directly over the cooked greens.
18. Stir the lemon juice into the greens until evenly distributed.

Remarkably tender yet still holding their structure, these collard greens boast a perfect balance between earthy depth and bright citrus notes. The garlic infuses throughout while the lemon cuts through the richness, creating a complex flavor profile that improves overnight. Serve them alongside cornbread to soak up the flavorful pot liquor, or top with crispy bacon bits for added texture and smoky contrast.

Hearty Collard Greens and Ham Hock in the Slow Cooker

Finally, let’s create a comforting Southern classic that practically cooks itself. Follow these methodical steps to achieve perfectly tender collard greens with rich, smoky flavor from the ham hock, all with minimal hands-on effort using your slow cooker.

Ingredients

– For the base: 2 pounds fresh collard greens, 1 large yellow onion, 3 cloves garlic, 2 tablespoons olive oil
– For seasoning: 1 smoked ham hock (about 1 pound), 4 cups chicken broth, 1 tablespoon apple cider vinegar, 1 teaspoon red pepper flakes, 1/2 teaspoon black pepper

Instructions

1. Wash 2 pounds fresh collard greens thoroughly under cold running water to remove any grit.
2. Stack 6-8 collard green leaves and roll them tightly into a cigar shape.
3. Use a sharp knife to slice the rolled greens crosswise into 1-inch wide ribbons.
4. Repeat this process with all remaining collard greens.
5. Dice 1 large yellow onion into 1/2-inch pieces.
6. Mince 3 cloves garlic finely.
7. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
8. Add diced onion and cook for 4-5 minutes until translucent.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Transfer the onion and garlic mixture to your slow cooker insert.
11. Place 1 smoked ham hock in the center of the slow cooker.
12. Add all sliced collard greens around the ham hock.
13. Pour 4 cups chicken broth over the greens.
14. Add 1 tablespoon apple cider vinegar, 1 teaspoon red pepper flakes, and 1/2 teaspoon black pepper.
15. Stir gently to combine all ingredients.
16. Cover the slow cooker with its lid.
17. Cook on LOW heat for 8 hours.
18. After 8 hours, remove the ham hock using tongs.
19. Let the ham hock cool for 5 minutes until safe to handle.
20. Pull the meat from the ham hock using two forks.
21. Discard the bone and skin.
22. Return the shredded ham to the slow cooker.
23. Stir to incorporate the ham throughout the greens.

Our slow-cooked collard greens develop a silky texture while maintaining slight structure, with the ham hock infusing every bite with deep smoky richness. Serve these greens over creamy stone-ground grits for a traditional pairing, or use them as a flavorful bed for grilled pork chops to create a complete Southern meal that celebrates humble ingredients transformed through patient cooking.

Pork and Collard Greens Crockpot Delight

Very few meals offer the comforting simplicity of a slow-cooked dish that fills your home with inviting aromas all day. Perfect for busy weeknights, this pork and collard greens recipe transforms humble ingredients into a deeply satisfying meal with minimal effort. Let’s walk through each step together to ensure your success.

Ingredients

For the pork seasoning:
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 1 tsp black pepper
– 1 tsp salt

For the main components:
– 2 lbs pork shoulder, cut into 2-inch cubes
– 1 large yellow onion, diced
– 4 cups chicken broth
– 1 lb collard greens, stems removed and leaves chopped

For finishing:
– 2 tbsp apple cider vinegar
– 1 tsp red pepper flakes

Instructions

1. Combine 2 tbsp olive oil, 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp black pepper, and 1 tsp salt in a small bowl to create a seasoning paste.

2. Rub the seasoning paste evenly over all surfaces of the 2 lbs pork shoulder cubes, ensuring complete coverage.

3. Place the seasoned pork cubes in the bottom of your crockpot in a single layer.

4. Scatter 1 large diced yellow onion evenly over the pork in the crockpot.

5. Pour 4 cups chicken broth over the pork and onions until the liquid reaches about halfway up the ingredients.

6. Cover the crockpot with its lid and cook on LOW heat for 6 hours until the pork is fork-tender.

7. Remove the lid and add 1 lb chopped collard greens to the crockpot, submerging them in the cooking liquid.

8. Replace the lid and continue cooking on LOW for another 2 hours until the greens are tender but still vibrant.

9. Stir in 2 tbsp apple cider vinegar and 1 tsp red pepper flakes during the final 15 minutes of cooking.

10. Use two forks to shred any remaining large pork pieces directly in the crockpot. So succulent it practically falls apart at the touch of a fork, this dish balances the rich, smoky pork with the slightly bitter collard greens that have absorbed all the flavorful broth. Serve it over creamy polenta for a complete meal, or enjoy it as a hearty stew with crusty bread for dipping into the savory cooking liquid.

Slow Cooker Collard Greens with Smoked Turkey

When the weather turns chilly, nothing satisfies like a pot of slow-cooked collard greens, and this version with smoked turkey delivers deep, savory flavor with minimal effort. We’ll walk through each stage methodically, so you can build confidence as you layer ingredients and let the slow cooker work its magic. By the end, you’ll have a hearty, Southern-inspired side that’s both nourishing and deeply comforting.

Ingredients

• For the base: 2 pounds collard greens, 1 large yellow onion, 3 cloves garlic
• For seasoning and liquid: 4 cups chicken broth, 1 smoked turkey leg (about 1 pound), 1 tablespoon apple cider vinegar, 1 teaspoon red pepper flakes, 1/2 teaspoon black pepper

Instructions

1. Rinse 2 pounds of collard greens thoroughly under cool running water to remove any grit.
2. Fold each leaf in half lengthwise and use a sharp knife to slice out the thick central stem.
3. Stack the de-stemmed leaves, roll them tightly into a bundle, and slice crosswise into 1-inch wide strips.
4. Peel and dice 1 large yellow onion into 1/2-inch pieces.
5. Peel and mince 3 cloves of garlic finely.
6. Place the sliced collard greens, diced onion, and minced garlic into a 6-quart slow cooker.
7. Nestle 1 smoked turkey leg (about 1 pound) into the center of the greens.
8. Pour 4 cups of chicken broth evenly over the greens and turkey.
9. Add 1 tablespoon of apple cider vinegar, 1 teaspoon of red pepper flakes, and 1/2 teaspoon of black pepper directly into the broth.
10. Stir gently to combine the ingredients, ensuring the turkey leg remains mostly submerged.
11. Cover the slow cooker with its lid and set it to cook on LOW heat for 8 hours.
12. After 8 hours, remove the lid carefully to avoid steam burns.
13. Use tongs to transfer the turkey leg to a cutting board and let it rest until cool enough to handle, about 5 minutes.
14. Pull the turkey meat from the bone, shred it into bite-sized pieces using two forks, and discard the skin and bone.
15. Return the shredded turkey to the slow cooker and stir to incorporate it into the greens.
16. Ladle the collard greens and turkey into serving bowls, making sure to include some of the cooking liquid from the bottom.

Buttery soft greens soak up the smoky, rich broth, while the shredded turkey adds hearty bites throughout. For a creative twist, serve these collard greens over a bowl of creamy stone-ground grits or alongside cornbread to soak up every last drop of the potlikker.

Maple-Glazed Crockpot Collard Greens

Nourishing and deeply flavorful, these maple-glazed collard greens transform a humble vegetable into a sweet-savory side dish that practically cooks itself. Using your crockpot makes this recipe incredibly approachable, even for kitchen novices, as it requires minimal hands-on time while developing complex flavors. Follow these simple steps to create tender greens with a glossy, caramelized finish that will become a staple on your table.

Ingredients

For the collard greens:
– 2 pounds fresh collard greens
– 1 medium yellow onion
– 4 cloves garlic
– 2 tablespoons olive oil

For the cooking liquid:
– 2 cups vegetable broth
– 1/4 cup apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon red pepper flakes
– 1 teaspoon kosher salt

For the glaze:
– 1/3 cup pure maple syrup
– 2 tablespoons unsalted butter

Instructions

1. Wash 2 pounds of fresh collard greens thoroughly under cold running water to remove any dirt or grit.
2. Use a sharp knife to remove the tough central stems from all the collard green leaves.
3. Stack 4-5 de-stemmed collard green leaves and roll them tightly into a cigar shape.
4. Slice the rolled collard greens crosswise into 1-inch wide ribbons.
5. Peel and finely chop 1 medium yellow onion.
6. Peel and mince 4 cloves of garlic.
7. Heat 2 tablespoons of olive oil in a large skillet over medium heat for 2 minutes until shimmering.
8. Add the chopped onion to the skillet and cook for 5 minutes, stirring occasionally, until translucent.
9. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
10. Transfer the onion-garlic mixture to a 6-quart slow cooker.
11. Add the sliced collard greens to the slow cooker.
12. Pour 2 cups of vegetable broth over the collard greens.
13. Add 1/4 cup of apple cider vinegar to the slow cooker.
14. Sprinkle 1 teaspoon of smoked paprika evenly over the mixture.
15. Add 1/2 teaspoon of red pepper flakes to the slow cooker.
16. Sprinkle 1 teaspoon of kosher salt over the ingredients.
17. Stir all ingredients in the slow cooker until well combined.
18. Cover the slow cooker and cook on LOW heat for 6 hours.
19. After 6 hours, remove the lid and stir the collard greens.
20. Add 1/3 cup of pure maple syrup to the slow cooker.
21. Add 2 tablespoons of unsalted butter to the slow cooker.
22. Stir the mixture thoroughly to combine the maple syrup and butter with the cooking liquid.
23. Replace the lid and continue cooking on LOW for 30 more minutes.
24. Remove the lid and stir the collard greens one final time before serving.

Zesty yet subtly sweet, these collard greens achieve a perfect balance between tender leaves and maintaining structural integrity. The maple glaze creates a beautiful sheen that clings to each ribbon of green, while the slow cooking process allows the flavors to meld into a harmonious blend of smoky, sweet, and savory notes. Serve them alongside roasted chicken or spoon over creamy polenta for a comforting meal that showcases how elegant simple ingredients can become.

Creamy Coconut Collard Greens in the Slow Cooker

This comforting slow cooker dish transforms traditional collard greens into a creamy, tropical-inspired side that practically cooks itself. Taking just 15 minutes of prep time, you’ll layer ingredients in your slow cooker and let it work its magic for hours, resulting in tender greens bathed in a rich coconut sauce. The methodical approach ensures perfectly cooked greens every time, making this an ideal recipe for beginners.

Ingredients

For the collard greens base

• 2 pounds fresh collard greens
• 1 large yellow onion
• 4 garlic cloves
• 2 tablespoons olive oil

For the coconut cooking liquid

• 1 (13.5-ounce) can full-fat coconut milk
• 1 cup vegetable broth
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt

Instructions

1. Wash the collard greens thoroughly under cold running water to remove any dirt or grit.
2. Remove the tough stems by holding each leaf and slicing along both sides of the center stem.
3. Stack 4-5 de-stemmed leaves and roll them tightly into a cigar shape.
4. Slice the rolled greens crosswise into 1-inch wide ribbons.
5. Peel and dice the yellow onion into 1/2-inch pieces.
6. Peel and mince the garlic cloves finely.
7. Pour the olive oil into the bottom of a 6-quart slow cooker.
8. Add the diced onion and minced garlic to the slow cooker.
9. Layer the sliced collard greens over the onion and garlic mixture.
10. Pour the coconut milk directly over the greens.
11. Add the vegetable broth to the slow cooker.
12. Sprinkle the smoked paprika evenly across the surface.
13. Add the red pepper flakes for subtle heat.
14. Season with 1 teaspoon of salt.
15. Drizzle the apple cider vinegar over everything.
16. Stir all ingredients gently to combine, ensuring the greens are mostly submerged in liquid.
17. Cover the slow cooker with its lid securely.
18. Cook on LOW heat setting for 6 hours.
19. Check the greens at 5 hours by tasting one piece – they should be tender but not mushy.
20. Serve immediately once the cooking time is complete.

Glossy from the coconut milk and perfectly tender, these collard greens offer a delightful contrast between the earthy greens and creamy, slightly sweet sauce. The slow cooking process allows the collard greens to absorb all the flavors while maintaining their structural integrity. For a complete meal, serve these alongside black-eyed peas and cornbread, or use them as a flavorful topping for baked sweet potatoes.

Crockpot Black-Eyed Peas and Collard Greens

Very few dishes offer the comforting simplicity and nutritional benefits of this slow-cooked Southern classic. Versatile enough for busy weeknights yet impressive for gatherings, this recipe transforms humble ingredients into a deeply satisfying meal. Let’s walk through each step together to ensure perfect results every time.

Ingredients

For the Base:
– 1 pound dried black-eyed peas
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 tablespoons olive oil

For the Greens and Seasoning:
– 1 large bunch collard greens (about 1 pound), stems removed and leaves chopped
– 6 cups vegetable broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon red pepper flakes
– 2 bay leaves

For Finishing:
– 1 tablespoon apple cider vinegar
– Salt to taste

Instructions

1. Rinse the dried black-eyed peas thoroughly in a colander under cold running water, picking out any debris or discolored peas.

2. Heat 2 tablespoons olive oil in a skillet over medium heat for 2 minutes until shimmering.

3. Add the diced onion and cook for 5-7 minutes, stirring frequently, until translucent and lightly golden.

4. Stir in the minced garlic and cook for 1 minute exactly until fragrant but not browned.

5. Transfer the onion-garlic mixture to your crockpot.

6. Add the rinsed black-eyed peas, 6 cups vegetable broth, 1 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes, and 2 bay leaves to the crockpot.

7. Stir all ingredients until well combined.

8. Cover and cook on HIGH for 3 hours until the peas are tender but still hold their shape.

9. Wash the collard greens thoroughly, then stack leaves and remove the tough stems by cutting along either side of the central rib.

10. Chop the collard leaves into 1-inch pieces.

11. Add the chopped collards to the crockpot, stirring to submerge them in the liquid.

12. Cover and continue cooking on HIGH for 1 more hour until the greens are tender and dark green.

13. Remove and discard the bay leaves.

14. Stir in 1 tablespoon apple cider vinegar.

15. Season with salt until the flavors brighten, starting with 1 teaspoon and adjusting as needed.

Most notably, the black-eyed peas become creamy while maintaining their shape, creating a wonderful contrast with the silky, tender collard greens. Marvelous when served over stone-ground grits or alongside cornbread, the smoky depth from the paprika balances beautifully with the subtle tang from the vinegar. This dish develops even richer flavors when refrigerated overnight, making excellent leftovers that taste better the next day.

Slow Cooker Collard Greens with Apple Cider

Preparing slow cooker collard greens with apple cider transforms tough greens into tender, flavorful perfection with minimal effort. This method allows the flavors to meld beautifully while you go about your day. Let’s walk through each step to ensure your greens turn out perfectly balanced between savory and slightly sweet.

Ingredients

• For preparing the greens:
  • 2 large bunches collard greens (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 6 slices thick-cut bacon, chopped
• For the cooking liquid:
  • 2 cups apple cider
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

1. Wash the collard greens thoroughly under cold running water to remove any dirt or grit.
2. Remove the tough stems by holding each leaf and slicing along both sides of the center stem.
3. Stack 4-5 de-stemmed leaves and roll them tightly into a cigar shape.
4. Slice the rolled greens crosswise into 1-inch wide ribbons.
5. Heat olive oil in a large skillet over medium-high heat until it shimmers.
6. Add chopped bacon and cook for 6-8 minutes until crispy and fat has rendered.
7. Transfer bacon to a paper towel-lined plate using a slotted spoon, leaving drippings in the skillet.
8. Add diced onion to the hot bacon drippings and cook for 5 minutes until translucent.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Combine the sliced collard greens, onion-garlic mixture, apple cider, chicken broth, apple cider vinegar, red pepper flakes, kosher salt, and black pepper in a 6-quart slow cooker.
11. Stir all ingredients until well combined and greens are submerged in liquid.
12. Cover the slow cooker and cook on LOW heat for 6 hours until greens are tender.
13. Stir in the reserved crispy bacon during the last 30 minutes of cooking.
14. Test greens for tenderness by tasting a piece – they should be soft but not mushy.
15. Adjust seasoning with additional salt if needed before serving.

Zesty and tender, these collard greens develop a wonderful silky texture while maintaining their structural integrity. The apple cider provides a subtle sweetness that balances the smoky bacon and peppery kick. For a creative twist, serve them over creamy polenta or use as a flavorful topping for grilled sausages.

Italian-Style Collard Greens in the Slow Cooker

Comfort food doesn’t need to be complicated, especially when you can let your slow cooker do most of the work. Creating Italian-style collard greens is surprisingly simple and fills your home with an incredible aroma as they slowly simmer to perfection.

Ingredients

For the collard greens preparation:

• 2 pounds fresh collard greens
• 1 tablespoon olive oil
• 1 teaspoon salt

For the cooking liquid and flavor base:

• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 2 cups chicken broth
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper

For finishing:

• 2 tablespoons red wine vinegar

Instructions

1. Wash the collard greens thoroughly under cold running water to remove any dirt or grit.
2. Remove the tough stems by folding each leaf in half lengthwise and cutting along the stem with a sharp knife.
3. Stack several leaves together and roll them tightly into a cigar shape.
4. Slice the rolled leaves crosswise into 1-inch wide ribbons.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
6. Add the diced onion and cook for 5-7 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Transfer the onion and garlic mixture to your slow cooker insert.
9. Add the sliced collard greens to the slow cooker, sprinkling with 1 teaspoon salt as you layer them in.
10. Pour in the canned diced tomatoes with their juices.
11. Add 2 cups chicken broth, 1 teaspoon red pepper flakes, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper.
12. Stir all ingredients gently to combine, ensuring the collard greens are mostly submerged in liquid.
13. Cover and cook on LOW heat for 6 hours until the greens are tender but still have some texture.
14. Stir in 2 tablespoons red wine vinegar just before serving to brighten the flavors.

Gently cooked for hours, these collard greens become meltingly tender while maintaining enough structure to hold their shape. The combination of tomatoes, garlic, and oregano creates a rich, savory broth that perfectly complements the slightly bitter greens. Serve them over creamy polenta or alongside grilled Italian sausage for a complete meal that tastes like it simmered all day.

Crockpot Collard Greens with Sausage

Developing perfectly tender collard greens doesn’t require hours of stove-top watching when you let your slow cooker do the heavy lifting. This recipe transforms humble ingredients into a deeply flavorful Southern-style dish that practically cooks itself while you go about your day. You’ll be amazed how the slow simmering melds the smoky sausage with the earthy greens into something truly special.

Ingredients

• For the base:
  • 1 pound smoked sausage, sliced into ½-inch rounds
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
• For the greens:
  • 2 pounds fresh collard greens, stems removed and leaves chopped into 2-inch pieces
  • 4 cups chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 2 minutes until shimmering.
2. Add 1 pound sliced smoked sausage and cook for 5 minutes, turning occasionally, until lightly browned on both sides.
3. Transfer the browned sausage to your slow cooker using a slotted spoon, leaving the rendered fat in the skillet.
4. Add 1 diced yellow onion to the same skillet and cook for 4 minutes, stirring frequently, until translucent.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
6. Pour ¼ cup chicken broth into the skillet to deglaze, scraping up all the browned bits from the bottom.
7. Transfer the onion-garlic mixture to the slow cooker with the sausage.
8. Add the remaining 3¾ cups chicken broth, 2 tablespoons apple cider vinegar, 1 teaspoon red pepper flakes, and 1 teaspoon smoked paprika to the slow cooker.
9. Stir all ingredients thoroughly to combine.
10. Add 2 pounds chopped collard greens to the slow cooker, pressing them down gently to submerge in the liquid.
11. Cover the slow cooker and cook on LOW heat for 6 hours.
12. After 6 hours, remove the lid and stir the collard greens to redistribute them evenly.
13. Continue cooking uncovered for 30 minutes to allow the liquid to reduce slightly.
14. Taste the broth and adjust seasoning if needed before serving.

Vibrant and tender, these collard greens soak up the smoky sausage flavor while maintaining just enough texture to avoid becoming mushy. The apple cider vinegar provides a subtle tang that cuts through the richness beautifully. Serve them over creamy stone-ground grits or with crusty cornbread to soak up every last drop of the savory cooking liquid.

Slow Cooker Collard Greens with Onions

Rustling up a batch of slow cooker collard greens transforms this Southern staple into an effortless weeknight meal that practically cooks itself while you go about your day. Ready to learn how to create tender, flavorful greens with minimal hands-on time? Let’s walk through each simple step together.

Ingredients

For the greens preparation:
– 2 pounds fresh collard greens
– 1 large yellow onion

For the cooking liquid:
– 4 cups chicken broth
– 2 tablespoons apple cider vinegar
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon red pepper flakes
– 2 tablespoons olive oil

Instructions

1. Wash 2 pounds of fresh collard greens thoroughly under cold running water to remove any dirt or grit.
2. Remove the tough stems by holding each leaf and slicing along both sides of the center stem with a sharp knife.
3. Stack 4-5 de-stemmed leaves together, roll them tightly, and slice crosswise into 1-inch wide ribbons.
4. Peel and thinly slice 1 large yellow onion into half-moons about 1/4-inch thick.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Add the sliced onions to the hot oil and cook for 6-8 minutes, stirring occasionally, until they become translucent and slightly golden around the edges.
7. Transfer the cooked onions to your slow cooker insert.
8. Add the sliced collard greens to the slow cooker, packing them down slightly as they will wilt during cooking.
9. Pour 4 cups of chicken broth over the greens and onions until they’re nearly submerged.
10. Stir in 2 tablespoons of apple cider vinegar, 1 tablespoon of brown sugar, 1 teaspoon of smoked paprika, and 1/2 teaspoon of red pepper flakes until well combined.
11. Cover the slow cooker and cook on LOW heat for 6 hours or on HIGH heat for 3 hours.
12. After cooking time is complete, test the greens for tenderness by tasting a piece – they should be soft but still hold their shape.
13. Use a slotted spoon to serve the greens, leaving excess liquid in the slow cooker.

Lusciously tender collard greens emerge from the slow cooker with a perfect balance of earthy bitterness and subtle sweetness from the slow-cooked onions. The greens maintain just enough structure to provide satisfying texture without being tough or stringy. Try serving these over creamy stone-ground grits for a classic Southern combination, or use them as a nutrient-packed bed for pulled pork or grilled sausages to make a complete meal.

Sweet and Tangy Crockpot Collard Greens

Understanding how to transform tough collard greens into tender, flavorful perfection is simpler than you might think. Using your crockpot makes this Southern classic nearly hands-off, while a careful balance of sweet and tangy ingredients creates a dish that’s both comforting and complex. Follow these steps closely for greens that are never bitter and always delicious.

Ingredients

• For preparing the greens:
  • 2 large bunches fresh collard greens (about 2 pounds)
  • 1 tablespoon olive oil
• For the cooking liquid and seasoning:
  • 1 cup low-sodium chicken broth
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes
  • 1 smoked turkey wing or 4 slices thick-cut bacon

Instructions

1. Fill a clean sink or large bowl with cold water and submerge the collard greens completely to remove any grit, agitating them gently with your hands.
2. Lift the greens from the water, transfer them to a colander, and rinse them under cool running water to ensure all dirt is removed.
3. Lay each collard green leaf flat on a cutting board and use a sharp knife to slice out the thick, fibrous central stem from each leaf.
4. Stack 4-5 de-stemmed leaves, roll them tightly into a cigar shape, and slice crosswise into 1-inch wide ribbons.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Add the sliced collard greens to the hot skillet and sauté for 3-4 minutes, stirring frequently, until they brighten in color and slightly wilt.
7. Transfer the sautéed greens to your crockpot insert, spreading them evenly across the bottom.
8. Place the smoked turkey wing or bacon slices on top of the greens in the crockpot.
9. In a medium mixing bowl, whisk together the chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, and red pepper flakes until the sugar is fully dissolved.
10. Pour the liquid mixture evenly over the greens and smoked meat in the crockpot.
11. Cover the crockpot with its lid and cook on LOW heat for 6 hours until the greens are completely tender and have absorbed the flavorful liquid.
12. Remove the turkey wing or bacon from the crockpot using tongs and transfer it to a cutting board.
13. Shred the meat from the turkey wing or chop the cooked bacon into small pieces, discarding any skin or bones.
14. Return the shredded meat to the crockpot and stir it into the greens until evenly distributed.
15. Serve the collard greens hot, ladling them into bowls with some of the potlikker from the bottom of the crockpot. Heirloom recipes like this one transform humble greens into something extraordinary, with leaves that melt in your mouth while retaining just enough structure. The slow simmer coaxes out a remarkable balance where the smoky depth from the turkey wing mingles with the bright vinegar tang and subtle sweetness. Heap these greens over creamy stone-ground grits or alongside cornbread to soak up every drop of the richly seasoned potlikker.

Herb-Infused Collard Greens in the Slow Cooker

Just imagine coming home to the comforting aroma of slow-cooked collard greens filling your kitchen. This herb-infused version transforms traditional greens into a tender, flavorful side dish with minimal hands-on effort. Let me walk you through each simple step to create this soul-warming classic.

Ingredients

For the greens base:

• 2 pounds fresh collard greens
• 1 large yellow onion
• 4 cloves garlic
• 6 cups vegetable broth

For the herb infusion:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Wash the collard greens thoroughly under cold running water to remove any dirt or grit.
2. Remove the tough stems by folding each leaf in half and cutting along the rib with a sharp knife.
3. Stack 4-5 leaves together and roll them tightly into a cigar shape.
4. Slice the rolled greens crosswise into 1-inch wide ribbons.
5. Dice the yellow onion into 1/2-inch pieces.
6. Mince the garlic cloves finely.
7. Heat the olive oil in a large skillet over medium heat for 2 minutes until shimmering.
8. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Transfer the onion and garlic mixture to your slow cooker insert.
11. Add the sliced collard greens to the slow cooker, packing them down gently.
12. Pour in the vegetable broth until the greens are just covered.
13. Add the apple cider vinegar, smoked paprika, and red pepper flakes.
14. Place the fresh thyme sprigs and bay leaf on top of the greens.
15. Cover the slow cooker and cook on LOW heat for 6 hours.
16. Remove the thyme sprigs and bay leaf after cooking.
17. Season with salt and serve immediately.

Melt-in-your-mouth tender greens soak up the smoky paprika and herbal notes from the thyme infusion. The gentle acidity from the vinegar balances the earthy bitterness of the collards perfectly. Try serving these greens over creamy polenta or alongside cornbread to soak up every last drop of the flavorful cooking liquid.

Slow Cooker Collard Greens and Grits

When you want a comforting Southern meal that practically cooks itself, this slow cooker collard greens and grits delivers incredible flavor with minimal effort. We’ll walk through each component methodically, building layers of flavor that meld together beautifully in your slow cooker. You’ll be amazed at how simple ingredients transform into a soul-satisfying dish.

Ingredients

For the collard greens:
– 1 large bunch collard greens (about 12 ounces)
– 4 slices thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon black pepper

For the grits:
– 1 cup stone-ground grits
– 4 cups water
– 1/2 teaspoon salt
– 2 tablespoons unsalted butter
– 1/2 cup shredded sharp cheddar cheese

Instructions

1. Wash the collard greens thoroughly under cold running water to remove any dirt or grit.
2. Remove the tough stems by folding each leaf in half lengthwise and cutting along the stem.
3. Stack several de-stemmed leaves, roll them tightly, and slice into 1-inch wide ribbons.
4. Cook the chopped bacon in a large skillet over medium heat for 6-8 minutes until crispy and fat has rendered.
5. Transfer the crispy bacon to a paper towel-lined plate using a slotted spoon, leaving the bacon fat in the skillet.
6. Add the diced onion to the hot bacon fat and cook for 4-5 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Combine the sliced collard greens, onion-garlic mixture, chicken broth, apple cider vinegar, smoked paprika, red pepper flakes, and black pepper in your slow cooker.
9. Cover and cook on LOW heat for 6 hours until the collard greens are tender but not mushy.
10. Meanwhile, bring 4 cups of water and 1/2 teaspoon salt to a rolling boil in a medium saucepan.
11. Slowly whisk in 1 cup of stone-ground grits to prevent clumping.
12. Reduce heat to low, cover, and simmer the grits for 25-30 minutes, stirring every 5 minutes to prevent sticking.
13. Remove the cooked grits from heat and stir in 2 tablespoons of butter and 1/2 cup shredded cheddar cheese until melted and creamy.
14. Stir the reserved crispy bacon into the finished collard greens just before serving.
15. Serve the collard greens over a bed of creamy cheese grits in individual bowls.

You’ll love how the tender, slightly bitter collard greens contrast with the rich, creamy grits, while the smoky bacon and sharp cheese create depth in every bite. Try topping each bowl with a fried egg for breakfast or serving alongside grilled sausage for a heartier meal. The vinegar brightens the greens beautifully against the comforting starchiness of the perfectly cooked grits.

Spicy Collard Greens with Chorizo in the Crockpot

You’ve probably been looking for a hands-off way to get that classic Southern flavor without spending hours at the stove. This slow-cooked version delivers tender, spicy collard greens with minimal effort, letting your crockpot do all the work while you go about your day.

Ingredients

For the base:
– 1 lb fresh collard greens
– 8 oz smoked chorizo sausage
– 1 large yellow onion
– 4 cloves garlic
– 2 tbsp olive oil
For the cooking liquid:
– 4 cups chicken broth
– 1 tbsp apple cider vinegar
– 1 tsp red pepper flakes
– 1 tsp smoked paprika
– 1/2 tsp black pepper

Instructions

1. Wash 1 lb fresh collard greens thoroughly under cold running water.
2. Remove and discard the tough central stems from each collard green leaf.
3. Stack 5-6 leaves together and roll them tightly into a cigar shape.
4. Slice the rolled leaves crosswise into 1-inch wide ribbons.
5. Dice 1 large yellow onion into 1/2-inch pieces.
6. Mince 4 cloves garlic finely.
7. Slice 8 oz smoked chorizo sausage into 1/4-inch thick rounds.
8. Heat 2 tbsp olive oil in a large skillet over medium-high heat for 2 minutes.
9. Add chorizo slices and cook for 4-5 minutes until lightly browned.
10. Transfer chorizo and any rendered fat to the crockpot insert.
11. Add diced onion to the same skillet and cook for 6-7 minutes until translucent.
12. Stir in minced garlic and cook for 1 minute until fragrant.
13. Pour 4 cups chicken broth into the crockpot with the chorizo.
14. Add 1 tbsp apple cider vinegar, 1 tsp red pepper flakes, 1 tsp smoked paprika, and 1/2 tsp black pepper to the broth.
15. Place all sliced collard greens into the crockpot, pressing them down gently.
16. Cover and cook on LOW heat for 6 hours until greens are tender.
17. Stir the mixture thoroughly after 3 hours of cooking to distribute flavors evenly.

Velvety tender greens soak up the smoky chorizo essence, creating a broth that’s perfect for sopping up with crusty bread. The spicy kick from the red pepper flakes balances beautifully with the slight bitterness of the greens, making this dish substantial enough to serve over creamy polenta or alongside cornbread for a complete meal.

Conclusion

Ultimately, this collection proves crockpot collard greens are the ultimate comfort food—tender, flavorful, and effortlessly delicious. We hope these 29 recipes inspire your next cozy meal! Try one out, leave a comment with your favorite, and share this roundup on Pinterest to spread the comfort. Happy slow cooking!