Slow Cooker Ham and Beans With Dumplings
Use up those holiday leftovers in this four-ingredient recipe with navy beans, ham hock, chicken broth, and biscuits. The result? Tender ham, flavorful beans, and hearty biscuits–perfect for an easy, comforting dinner.
| Prep Time/Soak Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes/Overnight | 8 hours | 5-8 | Beginner + |
Ingredients
Navy beans – I used navy beans to give this dish a little bit of a different flavor, rather than barbecue beans.
Ham – I used up leftover ham and ham bone from our holiday dinner. It’s a great way to use up the ham and get another meal out of it!
Step-By-Step Instructions
Soak your navy beans in water overnight in a saucepan, making sure there is about two inches of water above the beans. Dump out the water in the morning and add the beans to the slow cooker. Next, add your leftover ham and ham bone to the slow cooker.
Pour the chicken broth into the slow cooker and place the lid on top. Cook on the low setting for seven hours. After seven hours, cut the canned biscuits and place them on top of the ham. Cook another 45 minutes to one hour on the high temperature.
Holiday ham with brown sugar and crushed pineapple makes a great dinner and gives this recipe the leftovers. Add some carrot cake from Sugar Spun Run for dessert.
Slow Cooker Ham and Beans With Dumplings
Ingredients
- 1 pound Navy beans
- Leftover ham and ham hock approximately 3-5 pounds
- 32 ounces chicken broth add more if needed
- 16.3 ounce can buttermilk biscuits
Instructions
- Soak the navy beans overnight in water. Make sure about two inches of water covers the beans as they will expand. Drain the water the next morning.
- Add the beans to the slow cooker.
- Next, add the ham and ham hock. Pour the chicken broth over the beans and ham. The liquid should cover the beans and most of the ham so it will get tender as it cooks.
- Cook on the low temperature setting for seven hours.
- After seven hours, cut the raw biscuit dough into smaller pieces and add it to the top of the slow cooker. Replace the lid and cook another 45 minutes to one hour or until the biscuits are done.
