Make the most out of leftover ham with this crockpot ham and cabbage recipe! Vegetables paired with ham in a creamy broth make this stew the ultimate comfort food — plus it’s easy to prepare.
There’s nothing better than coming home to a warm meal after a cold day. Winter is always such a busy time, between holiday parties, after-school get-togethers, and family commitments. As much as I love cooking, sometimes I just don’t have the bandwidth to come up with an elaborate dinner. The best thing about using a crockpot is that, with a little bit of prep work, your food basically cooks itself!
After you’ve chopped all of your ingredients, there’s not much else to do but load them into the crockpot and let it do its thing!
Soup season is always a hit in my house, and I love recipes that make the most of leftovers. This creamy slow cooker ham and cabbage soup recipe is the best of both worlds! It’s also packed with vegetables, which is a welcome break after all of the holiday cookies I’ve been snacking on.
Need to make the ham first? Try tossing frozen ham in the Instant Pot with this delicious recipe and use up the leftovers with this soup.
Here’s what I’m going to teach you in this post:
- All of the ingredients that you need to prepare crockpot ham cabbage and potatoes soup — and how to chop them
- Instructions on how to make old-fashioned ham, cabbage, and potatoes in a crockpot
- Answers to the most frequently asked questions about how to make ham and cabbage crockpot stew
If you’re short on time and are looking for an easy soup solution, this crockpot ham cabbage and potatoes stew will save dinner! After the ingredients are prepped, let your slow cooker work its magic.
How to make Crockpot Ham and Cabbage
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Prepare your ingredients. Make sure to peel and rinse the potatoes and carrots before you chop them. Remove the outermost layer of the cabbage, and cut out any brown pieces along with the core. Chop the leaves, then rinse. Dice the carrots, celery, onion, and leftover ham.
STEP TWO: Place the ham, cabbage, and potatoes in the crockpot with the other ingredients (except the parsley). Stir well, and cook for 4-5 hours on high, or 7-8 hours on low.
STEP THREE: When the timer goes off, stir in some chopped parsley. Take out the bay leaves and discard them. I recommend you serve this stew with cornbread — or these air fryer hush puppies!
Is Soup Better in a Slow Cooker?
Soup prepared in a slow cooker tends to be richer, more flavorful, and quite frankly tastes downright better! You typically cook soup much longer in a slow cooker than on the stovetop. This is what helps the rich flavors come out.
Like most sauces, the longer you cook a soup, the more time the ingredients have to mix together and bring out the best in each other! Plus, you don’t have to worry about constantly stirring your soup, as you do with stovetop cooking.
Can I Cook Soup in a Slow Cooker Overnight?
If you’re short on time and want to wake up to a ready-made meal, a crockpot is the best solution! You can cook ham and cabbage crockpot soup in a slow cooker overnight.
This is a lifesaver for busy chefs. It’s also completely safe to let your slow cooker run overnight. These kitchen appliances are built for exactly that!
For overnight cooking, cook this old-fashioned stew on low for 7-8 hours.
Will Ham Dry Out in a Crockpot?
Overcooking ham in a crockpot can cause it to become dry.
In the case of crockpot ham and cabbage soup, you won’t have to worry about your ham drying out. It will continue to soak up the low sodium chicken broth. If anything, you should be more concerned with your ham becoming mushy! Prevent this by following the cooking time and temperature instructions.
Can I Freeze Ham and Cabbage Soup?
Yes, you can freeze ham and cabbage crockpot soup. Once the soup has cooled to room temperature, place it in a freezer-safe, airtight container. Your soup can be stored in a freezer for 6-12 months.
When you’re ready to eat it, let it thaw overnight in the refrigerator. Reheat on the stovetop or in a microwave-safe container and enjoy!
Other Recipes You’ll Love:
- Slow Cooker London Broil
- Crock Pot Chicken and Stuffing
- Crock Pot Mississippi Pot Roast
- Ninja Foodi Chili
- White Chicken Chili with Cream Cheese
- Irish Soda Bread Recipe
- Dutch Oven Corned Beef and Cabbage
- Tri Tip Crock Pot
- Crockpot Mac and Cheese
- Air Fryer Garlic Bread
- Air Fryer Ham Steaks
- Frozen Ham in the Instant Pot
- 3 cups diced russet potatoes (3-4 potatoes)
- ½ head green cabbage, chopped
- 1 cup yellow onion, chopped
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 2 cups leftover ham, diced
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 cups low sodium chicken broth
- Fresh parsley, for garnish
- Add the potatoes, cabbage, onion, carrots, celery, leftover ham, bay leaves, salt, pepper, and chicken broth (everything except the parsley) to the crock of a large slow cooker.
- Stir well and cook for 4-5 hours on high or 7-8 hours on low.
- When the cook timer is done, stir in some chopped parsley. Remove the bay leaves and discard. Serve with cornbread, if desired.
Amount Per Serving: Calories: 279Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 806mgCarbohydrates: 42gFiber: 6gSugar: 8gProtein: 22g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.