Slow Cooker Southern Green Beans is a simple dish that requires a handful of ingredients and takes comfort food to a whole new level, perfect for feeding a crowd.
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There 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.
Why this recipe works
These crock pot green beans are so good the whole family will love them, cooked slowly with onions, garlic, and bacon. I've never been a huge fan of green beans but this is my favorite way. Served as an easy side dish recipe during the holidays like with my Slow Cooker Honey Ham or during the warm summer barbecue months like with my Oven Baked Ribs. This crockpot green bean casserole recipe can also be served as a main course with some of my Southern Hoe Cakes on the side.
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 slow cooker.
- Step 4: Cook until desired tenderness, and add crispy bacon topped with salt and black pepper to taste.
- 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.
Yes, they will but you can add them half way through the cooking time so they don't get too mushy. You'll need 29-32 ounces and cook for about 3-4 hours on low.
Of course frozen works great, no need to thaw first.
Rinse the green beans, cut the ends of the beans off, and then cut the beans to whatever length you prefer.
Absolutely, a ham hock is a great addition to this green beans recipe and a perfect way to add a delicious meaty flavor. Toss it in with your green beans or even some diced-up ham.
Place leftover slow-cooker green beans in an airtight container in the refrigerator for up to 4 days. Or freeze for 3 months.
Slow Cooker Southern Green Beans
- 1 1/2 pounds fresh green beans rinsed and trimmed
- 8 slices bacon
- 1 medium onion diced
- 5 cloves garlic minced
- 1 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
- Add the trimmed green beans to the slow cooker. (I like to cut mine in half)
- Cut bacon into small pieces and cook over medium heat until crispy. Remove and set aside.
- 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.
- Add sauteed onions and garlic and bacon grease to the green beans. Followed by the diced potatoes.
- Pour in the chicken broth, Worcestershire sauce, and red pepper flakes if desired. Give the green beans a toss. Cover.
- Cook on high for 3-4 hours or low for 5-6 hours or until desired tenderness.
- Add salt and pepper to taste, sprinkle cooked bacon on top and serve.