here is just something about adding the smoky flavor of bacon to vegetables, it creates the best southern-style side dish with so much flavor. Plus the addition of the diced potato soaks up the juices and tastes delicious.
Ingredients for Crock Pot Green Beans
- Green Beans: Fresh, frozen, or even canned works.
- Chicken broth: I recommend using low-sodium chicken broth but vegetable broth can also be used.
- Onions: I use a sweet yellow onion
- Garlic: Fresh is best here.
- Potato: I use russet, but red potatoes are also delicious.
- Bacon: I like to use smoky bacon.
- Worcestershire sauce: Don’t leave this out it adds a ton of flavor.
- Red pepper flakes: These are optional but highly recommended.
How to make this recipe
- Step 1: In a skillet or if you have a saute option in your crock pot add the chopped slices of bacon and cook until crispy. Remove using a slotted spoon and set aside on a paper towel.
- Step 2: Next add the diced onions to the bacon grease and saute, then add in the garlic.
- Step 3: Add the green beans, garlic and onions, bacon drippings, and diced potatoes into the
- Step 4: Cook until desired tenderness, and add crispy bacon topped with salt and black pepper to taste.
Recipe tips
- I use fresh green beans, not canned.
- After rinsing, trim off the ends of the green beans. I usually get the beans that are already prepped and ready in the bags.
- I also prefer to cut my beans in half, but you can leave them longer if you want it doesn’t change anything.
- The best part of the diced potatoes is that it soaks up the cooking juices and it is so good.
- You can toss the cooked bacon in with the beans while it cooks but I like to sprinkle the bacon on top at the end.
Recipe FAQ’s
Slow Cooker Southern Green Beans
Southern green beans are packed full of flavor and the perfect side dish to you Holiday meal or family gathering.
Ingredients
- 1 1/2 pounds fresh green beans rinsed and trimmed
- 8 slices bacon
- 1Â medium onion diced
- 5 cloves garlic minced
- 1Â russet potato peeled and diced
- 1 cup low sodium chicken broth
- 1 tablespoon Worcestershire
- Pinch of red pepper flakes optional
- Salt and pepper to taste
Instructions
-
Add the trimmed green beans to the (I like to cut mine in half)
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Cut bacon into small pieces and cook over medium heat until crispy. Remove and set aside.
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Add the onions into the bacon grease and saute until soft about 3 minutes. Add in the garlic and cook until fragrant about 30 seconds.
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Add sauteed onions and garlic and bacon grease to the green beans. Followed by the diced potatoes.
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Pour in the chicken broth, Worcestershire sauce, and red pepper flakes if desired. Give the green beans a toss. Cover.
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Cook on high for 3-4 hours or low for 5-6 hours or until desired tenderness.
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Add salt and pepper to taste, sprinkle cooked bacon on top and serve.
Notes
- You can toss the cooked bacon in with the beans while it cooks but I like to sprinkle the bacon on top at the end.
- Frozen green beans will also work, no need to do thaw first.
- I like to use Russet potatoes, but if you prefer creamer potatoes that will work also.
- Add a ham hock for another layer of flavor.
- Store in an airtight container in the refrigerator for 4 days.
Nutrition
Serving:Â 1gCalories:Â 113kcalCarbohydrates:Â 13gProtein:Â 7gFat:Â 4gSaturated Fat:Â 1gPolyunsaturated Fat:Â 3gCholesterol:Â 12mgSodium:Â 376mgFiber:Â 3gSugar:Â 4g
