Slow Cooker Southern Green Beans
This Slow Cooker Southern Green Beans is made with fresh green beans, tender potatoes, crispy bacon, onions, garlic, and simple seasonings. It’s a comforting Southern-style side dish Sunday dinners, family gatherings, potlucks, and holiday meals like Thanksgiving and Christmas.
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I also love serving it when I want a hearty vegetable side that can cook in the slow cooker while I work on the rest of dinner.
And for more side dish recipes, the recipes below are worth trying:
- Crockpot Swamp Potatoes
- Green Bean Casserole
- Oven-Baked Ratatouille Casserole
- Creamy Brussels Sprouts with Pancetta
Ingredients You’ll Need:
- 32 oz package fresh green beans, rinsed and trimmed
- 2 russet or idaho potatoes, peeled and cut into cubes
- 8-10 slices bacon, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
How to Make Slow Cooker Southern Green Beans
Step 1: Add the trimmed green beans and cubed potatoes into the slow cooker.
Step 2: Cook bacon on the stove in a large skillet over medium heat until crispy. Use a slotted spoon to add the crispy bacon pieces into the slow cooker. If you’d like, you can reserve some of the bacon pieces for a crispy topping. Return the skillet to the stove and reserve the bacon grease.
Step 3: Using the same skillet with bacon grease, saute the onions until softened and translucent for about 3-4 minutes. Stir in the garlic and cook until fragrant for about 30 seconds. Use a slotted spoon to add the garlic and onions into the slow cooker. Discard the remaining bacon grease and turn off the stove.
Step 4: Add the chicken broth and seasonings to the slow cooker. Mix it all together.
Place lid on top and cook on the low setting for 5-7 hours or the high setting for 3-4 hours, until potatoes and green beans reach desired tenderness.
Top with leftover crispy bacon pieces if desired.
Important Recipe Notes
- Use fresh or frozen green beans: Both work well in this recipe. If using thawed frozen green beans, start checking them around the 4-hour mark.
- Avoid canned green beans: They can become too soft during the long slow-cooking time.
- Cut the potatoes into small, similar-sized cubes so they cook evenly with the green beans.
- Watch the cayenne: The small amount adds gentle heat, but you can reduce it or leave it out if you prefer milder green beans.
- For a bacon-free version, use a ham hock or bone-in ham for a rich, savory flavor.
- Cook until the green beans and potatoes reach the texture your family likes. Some people prefer their Southern green beans very tender.
- These green beans are especially delicious straight from the slow cooker alongside roasted meats, meatloaf, or a holiday dinner.
Slow Cooker Southern Green Beans
Ingredients
- 32 oz package fresh green beans rinsed and trimmed
- 2 russet or idaho potatoes peeled and cut into cubes
- 8-10 slices bacon chopped
- 1 onion diced
- 3 garlic cloves minced
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Add the trimmed green beans and cubed potatoes into the slow cooker.
- Cook bacon on the stove in a large skillet over medium heat until crispy. Use a slotted spoon to add the crispy bacon pieces into the slow cooker. If you’d like, you can reserve some of the bacon pieces for a crispy topping. Return the skillet to the stove and reserve the bacon grease.
- Using the same skillet with bacon grease, saute the onions until softened and translucent for about 3-4 minutes. Stir in the garlic and cook until fragrant for about 30 seconds. Use a slotted spoon to add the garlic and onions into the slow cooker. Discard the remaining bacon grease and turn off the stove.
- Add the chicken broth and seasonings to the slow cooker. Mix it all together.
- Place lid on top and cook on the low setting for 5-7 hours or the high setting for 3-4 hours, until potatoes and green beans reach desired tenderness.
- Top with leftover crispy bacon pieces if desired.
