There are days in late August when the garden is winding down, the air turns just a little softer by suppertime, and all I want is a hearty meal that asks very little of me. This 5-Ingredient Slow Cooker August Evening Comfort is the sort of thrifty country supper that makes a smoked ham hock shine, stretching simple pantry staples into something deeply savory and satisfying. It has that old-fashioned Midwestern sensibility I grew up with: make do, make it tasty, and let time do most of the work.
Serve this cozy dish with thick slices of buttered bread, skillet cornbread, or a pan of biscuits to soak up every bit of the creamy broth. If you want to round it out, a simple plate of sliced tomatoes, green beans, or a crisp cucumber salad gives a nice contrast to the richness, and a little black pepper on top at the table suits it just right.
5-Ingredient Slow Cooker August Evening Comfort
Servings: 6
Ingredients
1 smoked ham hock, about 1 1/2 to 2 pounds
1 pound baby potatoes, halved
1 medium yellow onion, sliced
3 cups chicken broth
1 can (10.5 ounces) condensed cream of mushroom soup
Directions
1. Place the sliced onion and halved baby potatoes in the bottom of the slow cooker, then set the smoked ham hock on top.
2. In a bowl, stir together the chicken broth and condensed cream of mushroom soup until mostly smooth, then pour it over everything in the slow cooker.
3. Cover and cook on low for 7 to 8 hours, or until the ham hock is very tender and the potatoes are soft.
4. Remove the ham hock to a plate, pull the meat from the bone, discard any skin, fat, and bone, then return the meat to the slow cooker and stir gently into the broth and potatoes.
5. Ladle into bowls and serve hot, making sure each helping gets plenty of potatoes, broth, and smoky ham.
Variations & Tips
Add a little pepper: If your ham hock is not overly salty, a generous grinding of black pepper at the end wakes the whole pot up nicely without adding another main ingredient during cooking.
Make it thicker: For a stew-like finish, mash a few of the cooked potatoes right into the broth before serving. That is an old farmhouse trick that gives the dish a fuller body.
Use a different creamy soup: Cream of celery or cream of onion works well here if that is what you have in the pantry. The spirit of this meal is simple, practical cooking with what is on hand.
Watch the salt: Smoked ham hocks can vary a lot, so it is best to taste only at the end before adding any salt. Many times, it needs none at all.
Make cleanup easier: If you like, spray the slow cooker insert lightly before adding the ingredients. With creamy soups, that little step can save some scrubbing later in the evening.