Slow Cooker Turnip Greens Recipe

Slow Cooker Turnip Greens makes easy work of a favorite Southern dish. Perfect for busy weeknights or Sunday suppers!

Slow Cooker Turnip Greens | ©

Turnip greens and cool weather go hand in hand, don’t they? And slow cooker turnip greens sure do make cooking them even easier!

For Sunday suppers or lunches after church, it is just hard to beat having the slow cooker out on the countertop doing as much of the work for you as possible. As a matter of fact, most Sunday’s I’ll have more than one just working away to make our day run a whole lot more smoothly. I need all the help I can get!

Slow Cooker Turnip Greens | ©



A few years ago, I’d planned to make a traditional Southern Supper one Sunday but knew we were going to be out of the house most of the day with various activities. I knew the turnip greens needed to cook low and slow to produce tons of pot liquor like my husband likes for eating with his cornbread. Otherwise, I could’ve made quick skillet turnip greens like I’ve shared before and that we love to make for easy weeknights. But, this Sunday, I wanted the style my Grandmother would’ve made and cook all day.

So, I decided I’d give them a try in my slow cooker. Heavens to Betsy if they didn’t produce some of the best tasting, traditional Southern turnip greens I’ve ever tasted! The best part, I didn’t have to worry with them all day long. I popped them into my slow cooker, added water and seasonings and set the timer. My slow cooker did all the work.

I love it when things come together like that. Don’t you?

Here’s my Slow Cooker Turnip Greens recipe. Give them a try sometime when you have a hankering for good ol’ Southern turnip greens but don’t have time to babysit them all day.

Yield: 10

Slow Cooker Turnip Greens Recipe

Total Time 4 hours 30 minutes
Prep Time 30 minutes
Cook Time 4 hours
Turnip Greens are a Southern staple and this slow cooker turnip greens recipe is sure to become a favorite.
5 from 1 vote
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  • 8 pounds fresh turnip greens about 2 bunches
  • 3 turnips peeled and cut into quarters
  • 1 1/2 pound ham hock
  • 1 tablespoon granulated sugar
  • pinch red pepper flakes optional


  1. Fill clean sink about halfway with lukewarm water. Chop turnip greens and place into the sink to clean. Agitate the water and turnip greens with your hands to dislodge any dirt and grit from the turnip greens. Drain water and repeat once or twice until the greens feel clean and no dirt remains in the bottom of the sink when rinsing.
  2. Spray insert of slow cooker with non-stick cooking spray.
  3. Add half of greens to the slow cooker with about 1 cup of water, peeled and quartered turnips, ham hock, sugar, and optional red pepper flakes.
  4. Cook on low setting for about 1 hour until greens have reduced. Add remaining greens to the slow cooker and set time on low for 4 more hours.
  5. Note: The longer turnip greens cook, the better the flavor, in my opinion.

All images and text © Robyn Stone for Add a Pinch


And remember, never discard your pot liquor from your turnip greens. For many, that is the very best part! You can always add a few more ingredients to left over turnip greens for my Pot Likker Soup or just have a simple meal of turnip greens and cornbread.

Robyn xo

Slow Cooker Turnip Greens makes easy work of a favorite Southern dish. Perfect for busy weeknights or Sunday suppers!

Originally published 2012.

28 comments on “Slow Cooker Turnip Greens Recipe”

  1. Just mouthwatering….looks delicious!

  2. I really think it’s time to dust off the slow cooker to make this!

  3. I think there are some errors in your instructions. In step 6 you have us chopping, washing, and peeling (again) after the greens have been cooking for 5 hours.

  4. Melt-in-your mouth delicious!! I love turnip greens, would have never thought to cook them in a slow cooker. What a great idea.

  5. Love that you made this classic southern dish in the slow cooker, so smart!!

  6. Trying turnips in the slow cooker for the first time tonight! Hope all goes well! You’ve definitely made me feel like they’ll be delicious tomorrow!!

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  9. I like collards better. Would that be the same difference? Thanks!

    • Hi Kim,
      I love collards, too. Yes, you can prepare them the same way. I also like to blend collards and turnips about half and half. If you’ve not tried it, the collards make the combo a lot sweeter than just 100% turnip greens.

    • you can also try turnip and mustard greens in the slow cooker. I cooked them last night and they were delicious.

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  11. I like the turnip greens and mustard greens too. I would not add sugar or the pepper flakes however. I do not like to taste the sweet in my vegtables.

  12. Hi Robyn, I purchased a Crock Pot last night and I’m hoping to try my hand at making those Collard Greens. I’ve made them on the stove the old fasioned way for 20 or so years so this will be new. My question to you is – You mention one cup of water for your recipe. Is that all water needed from start to finish or did you add more?

    • Hi Sheila,
      That’s all the water that I add to mine, but you may want to watch them the first time you prepare them in your slow cooker just to see how your particular slow cooker cooks them. Hope you enjoy them!

    Ole’ southern girl that loves her greens & cornbread but doesn’t have the time to cook them!!
    Usually pay my bff to make them for me!!
    I too, would not add sugar to my greens. I don’t like the sweetness!!

  14. Robyn,
    I just got lovely turnips complete with greens from the farm share and decided to make this on a busy afternoon. It turned out wonderfully–thanks for a great recipe!

  15. I’m in a hurry, anyone use a pressure cooker for turnip greens? How many minutes? Dp you add salt, meat or spices for flavor.

  16. I got greens that I determined to be turnip greens in my vegetable box from the local produce person. There was actually also a turnip in the box even though the greens and the turnip weren’t attached. I also did not have 8 pounds of greens either! But I sized things down and did them in the crock pot. Though DH and I are not huge greens fans, this is tasty and I like the pieces of turnip in them. A definite go to way to make turnip greens I would say.

  17. Hi! I am desperately trying to recreate my Mom’s greens and your sounds similar and delicious! How would you cook them on the stove top rather than in a slow cooker? (Cooking does not come naturally to me :))
    Thank you!

  18. Instead of a ham hock, I put a small pork roast in to cook with the greens. I find it much tastier than smoked meat. Also, in response to another post, a tablespoon of sugar doesn’t make the greens sweet, but it does lessen any bitterness.

  19. I’m going to try this way for New Years Day because I just don’t have the time to cook on the stove. I mix turnip greens and collards 1/2 and 1/2. But my Granny always used either vegetable or chicken broth instead of water (preferably vegetable). Do you think I should stick with that or use water? My Granny was from a town called Hoo Doo TN and I’m not sure she would approve of the crockpot method but as long as they turn out like hers…I’m all for it. I don’t think I could use pressure cooker for this. I know that’s the new way to cook things but some things just have to be cooked the “right” way. Don’t mean to offend anyone!! But it’s like cornbread should only be made in a hot iron skillet…lol. Yes…I’m southern and country!! Thanks for thinking of this and hopefully getting back to me soon. I would NEVER live it down if my New Years Day dinner wasn’t perfect…lol. Thanks again and Merry Christmas!!

  20. I haven’t tried cooking greens in a slow cooker but have cooked greens in a pressure cooker for at least 40 years.  Southerners like their greens cooked until they are very tender and the pressure cooker does a stellar job.  I pare boil the greens after they are cleaned and then drain the water.  It will be brown.  I then put them in the pressure cooker with the seasoning and enough water to cover them and close the lid and when the steam starts , I put the pressure control on.  I pressure for at least 30 minutes.  When I remove the lid and check them for doneness and adjust for seasoning if they aren’t as tender as I like, I will put the pressure back for 15 minutes or so.. I’ve never been a stickler for how long, just until they are done.

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