Hearty yet light and delicious is the perfect description for this slow cooker green beans and potatoes dish. Perfectly tender vegetables and made with PLENTY of butter.
Why this recipe works
This crockpot green beans and potatoes recipe works because the prep time is minimal, and it works as a meal all by itself (paired with a nice piece of cornbread, of course). It’s also known as one of those go-to side dishes if you’ve prepared meat of some kind.
Not to mention, the combination of beef broth, thyme, butter, and bacon creates a taste you and your family will remember.
- Green Beans – Fresh green beans work best for this recipe (canned green beans will work but will be on the softer side).
- Potatoes – Quartered red potatoes not only add a dash of color, but they’re perfect for popping in your mouth. If your potatoes are bite size you can leave them whole or cut them in half.
- Bacon -Adds the perfect amount of flavor to the crisp, fresh green beans.
- Beef Broth – Compliments with the bacon by adding a savory flavor.
- Seasonings – Thyme, salt, and black pepper help create additional flavors in the dish.
- Butter – Added right before serving to give the green beans and potatoes a final boost.
To prep for this crockpot meal, be sure to cut the ends off the fresh green beans, chop bacon into bite-sized pieces, dice the onion, and quarter the red potatoes.
Step One – Fry the bacon until cooked thoroughly (not crispy).
Step Two – Add all ingredients into the slow cooker, except for the butter. Stir. Choose your cooking time (low for 6 hours or high for 4 hours). Check your potatoes for doneness after the cooking time is up. Add additional time if needed; the timing will depend on how thick your potatoes are cut.
Step Three – Fifteen minutes before serving, add the butter. Once melted, give your green beans and potatoes a good toss.
How long should you leave vegetables in the slow cooker?
Since vegetables are prone to overcooking – especially green beans and cut potatoes – you’ll want to stick with the cooking times mentioned for the recipe. Once the dish has reached the desired level of consistency, it’s safe to turn it off entirely or to the “keep warm” setting (if your pot or cooker has one).
Yes. And they do not have to be defrosted.
Absolutely! You can add a few garlic cloves if desired or use rosemary instead of thyme.
Somewhat, but not by too much. For example, if you choose to use a smoke wood bacon, your green beans and potatoes may have a slightly smoky flavor. Beef and turkey bacon typically yields the same taste like pork. Another meat option that works well is kielbasa sausage or chunks of ham.
Sure thing! Broths, bullion cubes, and meats all have one thing in common – they add flavor to any dish they’re added to. Water is fine if you are out of broth, you may need to add a touch more salt to the finished dish.
You’ll see most green bean and potato recipes call for red potatoes because they typically hold up better in longer cooking times. Not to mention, these are the perfect size when quartered and easily become fork-tender without falling apart. If you don’t have red potatoes, use what you have on hand; be sure to cut them small enough for thorough cooking.
The texture of bacon needs to be cooked at a higher temperature to get the right texture. Otherwise, it will be chewy/soggy. The browned bacon will give MUCH more flavor than raw bacon to the dish.
Potatoes aren’t the best for freezing. They can become mealy after being thawed.
Slow Cooker Green Beans and Potatoes Recipes
- 5 slices bacon chopped
- 2 lbs. green beans trimmed
- 1 1/2 lbs. red potatoes quartered – If your potatoes are bite sized, you can cut them in half or leave whole.
- 1 medium sweet yellow onion chopped
- 1/2 cup beef broth can use chicken broth or water
- 1 tsp. dried leaf thyme dried
- 1 tsp. salt
- 1/2 tsp. black pepper
- 6 Tbsp. salted butter
- Fry the bacon in a medium skillet over medium heat until the bacon becomes almost crispy.
- Add all the other ingredients (including the bacon) to the crock pot – reserve the butter for later.
- Cook on low for 6 hours or High for 4 Hours. Check your potatoes for doneness after the cooking time is up. Add additional time if needed; the timing will depend on how thick your potatoes are cut.
- Fifteen minutes before you’re ready to serve, add the butter into the crockpot and stir to distribute the butter all over the green beans and potatoes.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.