If you are looking for the best green bean side dish, try my Slow Cooker Green Beans and Bacon recipe! Has a wonderfully tangy and smoky flavor.
These crockpot green beans are the PERFECT side dish that is full of flavor! This is your dish if you don’t want a creamy green bean casserole. Bring this to potlucks or serve on a holiday.
- Green beans – My family prefers canned beans, it’s what we grew up on. If you like fresh, those work fine in this recipe.
- Sauce – I make a tangy mixture of bacon drippings, Worcestershire sauce, liquid smoke (optional), garlic, rosemary, salt, and pepper.
- Bacon – An entire package of bacon. You’ll want to slice, then cook the bacon before adding it to the slow cooker. Do not add the bacon raw, it will not taste good in this recipe unless browned.
- Onion – We like to use a sweet yellow onion.
Step One – Chop and then cook bacon. Do not drain bacon grease from the pan. Be sure to set aside 3 Tablespoons of bacon grease to be used for the sauce.
Step Two – Add the bacon grease, apple cider vinegar, liquid smoke (optional), Worcestershire, minced garlic, salt, pepper, and rosemary leaves in a small mixing bowl. Whisk to combine.
Step Three – Drain green beans and add them to the slow cooker.
Step Four – Add the bacon and onions. Pour sauce over the green beans. Stir. Place the lid on the slow cooker—Cook on HIGH for 3 hours and on LOW for 6 hours.
If you prefer not to use bacon drippings, you can add a few tablespoons of water for moisture. Or add three tablespoons of water and one beef or a chicken bouillon cube.
Yes, turkey bacon works excellent in this recipe. Be sure to brown it first, as you would pork bacon for this recipe.
If you don’t mind soft green beans, then no! Of course, they will burn if you leave them for hours too long, but you do not need to worry about them getting overdone if cooked a little extra.
You can use 6-8 cups of fresh green beans instead of canned in this recipe; use whichever you prefer. The cook time remains the same.
Yes! Frozen green beans are picked at their freshest and often frozen the same day. You can use 6-8 cups of frozen green beans in place of canned.
Place the cooked and cooled green beans into airtight containers. Place in the fridge for five days or in the freezer for up to three months.
Omit the bacon and bacon drippings. Add three tablespoons of water. The beans will still have great flavor from the Worcestershire sauce and liquid smoke.
Yes! Chicken broth goes great with green beans. You can even add water and a chicken bouillon cube.
Slow Cooker Green Beans with Bacon Recipe
- 58 oz. canned green beans (four 14.5-oz. cans) or use 6-8 cups fresh
- 12 oz. center cut bacon (save bacon grease; the next ingredient)
- 1 sweet yellow onion
- 3 Tbsp. bacon grease from above bacon
- 2 tsp. apple cider vinegar
- 1/2 tsp. liquid smoke optional
- 2 tsp. Worcestershire sauce
- 2 cloves garlic minced
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 sprig rosemary (or 1/4 tsp. dried)
- Chop and then cook bacon. Do not drain bacon grease from the pan. Be sure to set aside 3 Tablespoons of bacon grease to be used in the sauce.
- In a small mixing bowl, add the bacon grease, apple cider vinegar, liquid smoke (optional), Worcestershire, minced garlic, salt, pepper, and rosemary leaves. Whisk to combine.
- Drain green beans and add them to the slow cooker. Add the bacon and onions. Pour sauce over the green beans. Stir.
- Cover and cook on High for 3 hours or low 6 hours. Enjoy!
How to Video:
- If you prefer not to use bacon drippings you can add a few tablespoons of water for moisture.
- Or add 3 tablespoons of water and one beef or a chicken bouillon cube.
- Yes, turkey bacon works great in this recipe.
- Be sure to brown it first as you would pork bacon for this recipe.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.