How to Make It
Combine first 9 ingredients and 2 teaspoons salt in a 6-quart oval slow cooker. Cover and cook on LOW for 9 hours.
Prepare the Confetti Chowchow: Place onion, red and yellow bell pepper, jalapeño chile, water, distilled white vinegar, lemon juice, sugar, and remaining 1 teaspoon salt in a small saucepan. Bring to a boil over medium-high, stirring to dissolve sugar. Remove from heat, and let stand until cool and vegetables are slightly softened, about 30 minutes. Store, covered, in the refrigerator until ready to serve.
Carefully remove ham hocks and all bits of bone before stirring greens after cooking. Cool ham hocks, and thoroughly remove all fat and bone; return meat to slow cooker and stir into greens. Serve Confetti Chowchow over Garlicky Collard Greens.