This slow cooker 4-ingredient poor man’s potato and smoked neck bones is the kind of stick-to-your-ribs Sunday supper my great aunt used to make when money was tight. It’s simple, humble food: smoky, fall-apart meat and soft golden potatoes soaking up every bit of rich, brown broth. With just a few pantry staples and a little time, you get a comforting one-pot meal that fills the house with that old-fashioned, cozy smell that makes everyone wander into the kitchen asking when dinner will be ready.
Serve this right out of the slow cooker in big bowls, making sure everyone gets a good mix of potatoes, meat, and plenty of that rich broth. It’s wonderful with a slice of soft white bread or cornbread to soak up the juices. If you want to stretch it a bit further, add a simple side salad or some green beans from a can doctored up with a little butter and pepper. A splash of hot sauce or a sprinkle of black pepper on top is nice for the grown-ups, while kids usually love it just as it is.
Slow Cooker Poor Man’s Potatoes and Smoked Neck BonesServings: 4-6
Ingredients
2 to 2 1/2 pounds smoked pork neck bones
3 pounds russet or Yukon gold potatoes, peeled and cut into large chunks
1 medium yellow onion, sliced
4 cups low-sodium chicken broth or water
Directions
Rinse the smoked neck bones under cool running water and pat them dry with paper towels. This helps remove any excess surface salt and loose bone fragments.
Layer the sliced onion in the bottom of a 5- to 6-quart slow cooker to create a little bed for the meat and add extra flavor to the broth.
Arrange the smoked neck bones in a single, fairly even layer over the onions. It’s fine if they overlap a bit, but try to spread them out so they cook evenly and the meat can get nice and tender.
Pile the potato chunks on top of the neck bones, spreading them out so they’re in an even layer. The potatoes on top will slowly soak up the smoky flavor as everything cooks down together.
Pour the chicken broth (or water) over the potatoes and meat. The liquid should almost cover the potatoes, but it’s okay if a few pieces are peeking out; they’ll steam as the dish cooks and still get tender.
Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the neck bone meat is fall-apart tender and the potatoes are soft and golden around the edges. The broth should be rich and brown with glistening juices from the meat.
Once cooked, carefully lift out the neck bones with tongs and pull the meat from the bones, discarding any bones and gristle. Return the tender meat to the slow cooker and gently stir it into the potatoes and broth, being careful not to mash the potatoes too much.
Taste the broth before adding any extra salt, since smoked neck bones can be quite salty on their own. Add a little salt and black pepper only if needed, then give everything a gentle stir. Ladle into bowls and serve hot, making sure each serving has plenty of potatoes, meat, and broth.
Variations & Tips
If your family likes a little extra flavor, you can add 1 teaspoon of garlic powder or a bay leaf to the pot along with the broth, without changing the simple spirit of the dish. For slightly thicker broth, mash a few potato chunks against the side of the slow cooker at the end and stir them back in. If you prefer more vegetables, tuck a few peeled carrot chunks under the potatoes. For picky eaters, you can pull all the meat off the bones before serving and lightly mash the potatoes so everything looks more like a hearty stew; kids often like it better that way. To make it a bit lighter, skim some of the fat from the top of the broth with a spoon before serving, or let the dish cool, chill it, and remove the solidified fat before reheating. Food safety tips: Always keep smoked neck bones refrigerated until you’re ready to cook, and don’t leave them sitting out at room temperature for more than 2 hours. Be sure the slow cooker is set to LOW or HIGH as directed; never cook on a “keep warm” setting from the start. When pulling the meat from the bones, watch for small bone fragments and discard them so they don’t end up in anyone’s bowl. Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot before serving again.
