When I know the day is going to get busy, this 3-ingredient slow cooker Southern summer stew is exactly the kind of dinner I lean on. Smoked pork neck bones bring deep savory flavor with almost no effort, and after a long simmer they turn tender enough to pull apart right in the pot. It has that humble, old-fashioned Southern feel that makes a small ingredient list work extra hard, which is perfect for a summer day when I want dinner handled well before evening.
This stew is especially good with hot cornbread, fluffy white rice, or sliced tomatoes on the side to keep the meal simple and satisfying. If you want to stretch it a little, spoon the broth and meat over mashed potatoes or serve it with green beans, collard greens, or buttered cabbage for a classic Southern-style plate.
3-Ingredient Slow Cooker Southern Summer Stew using Smoked Pork Neck Bones
Servings: 4 to 6
Ingredients
3 pounds smoked pork neck bones
Directions
1. Add the smoked pork neck bones and sliced onion to the slow cooker, then pour in the water.
2. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the meat is very tender and the broth is rich and dark.
3. Carefully remove the neck bones, pull the meat from the bones, and discard the bones and any large pieces of fat.
4. Return the meat to the slow cooker, stir, and let it sit for 5 to 10 minutes before serving so everything settles together in the broth.
Variations & Tips
Add a little heat: If you like a spicier pot, add a pinch of red pepper flakes or a chopped hot pepper at the beginning. It keeps the recipe simple but gives the broth a gentle kick.
Make it heartier: This stew can easily be stretched with potatoes, corn, or chopped cabbage added during the last couple of hours of cooking. That is one of my favorite ways to turn it into more of a full one-pot meal.
Watch the salt: Smoked pork neck bones can vary a lot in saltiness, so taste the broth before adding any extra seasoning. Many times, the meat brings plenty of flavor all on its own.
Skim for a lighter broth: If you want a cleaner finish, use a spoon to skim excess fat from the top before serving. It is an easy extra step that makes the broth feel a little lighter, especially in warm weather.
Meal prep tip: The stew reheats very well, so you can make it ahead and store the meat and broth in the refrigerator for up to 3 days. The flavor gets even better overnight, which is always a win on a packed workweek.
