Crockpot green beans and potatoes are a 3-step side dish jam-packed with flavor from savory chicken broth, garlic, and delicious bacon! This easy, hands-off green beans recipe takes everyone's favorite vegetable and elevates it with the addition of perfectly tender potatoes!
These aren’t your average green beans and potatoes!
Green beans in a savory chicken broth with minced garlic, bacon, onion, and potatoes were a staple in my house growing up. Or at least some version of it. My mom never used a recipe.
I remember them always being one of my favorite dishes at holiday meals. After all, it wasn’t often we ate vegetables with bacon on them.
Today, I love it just as much, but now I use a recipe. While there are lots of variations you can use, this recipe, as written, is a classic.
Whether you grow your own green beans or buy them from the store, your whole family will appreciate this hearty, warming dish! They make even more flavorful leftovers, too!
❤️ Why You'll Love This Recipe!
Lots of Add-Ins! Personalize your green beans with one of many add-in options or substitutions!
Anything-But-Plain Vegetables! Don’t trade good taste for good health! Get your vegetables and your flavor!
It's Not Just a Side! Serve it as a side or toss it with pasta to add some pizzazz!
There are several garden-fresh items on this list. Any kind of bacon will blend well.
- 2 pounds Green Beans - Prepare by washing fresh green beans and trimming off both ends, or start with frozen green beans.
- 1 pound Potatoes - I prefer baby red potatoes or yellow potatoes chunked. If you use russet potatoes, be sure to peel them.
- 4 strips Bacon - Use about ¼ pound of thick-cut bacon slices.
- 1 tablespoon Dried Minced Onion - 1 smallish sweet yellow onion or white onion finely diced up will also work.
- 2 teaspoon Minced Garlic - 2 teaspoons is about 2 whole cloves.
- ½ teaspoon each, Salt & Pepper (to taste)
- 3 cups Chicken Broth - If you prefer, make your own with chicken, vegetables, and spices.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
Butter or Bacon Grease - Add either of these to the crockpot in the first step to amp up the rich bacon flavor!
Mushrooms - Why not add more vegetables? Mushrooms will soak up the broth and seasonings and become exceptional by the time they’re ready to eat.
Almonds - Play with texture! The crunchy almonds make a great topper when you’re getting ready to serve.
Red Pepper Flakes - For the spice-lovers out there, this is a go-to for heating things up without changing the flavor of a dish.
Taco or Cajun Seasoning - While mixing this in with the chicken broth might be a little more uncommon, I promise you either of these spice blends will bring a smile to your face. And after this, your green beans will be perfect for taco night or that crawfish etouffee you’ve been eyeing!
Fat Back - This is a southern thing that can sometimes be hard to find, but it’s delicious! Drop it in before cooking the green beans.
Hog Jowl - Throw this in when you turn on the crockpot to make the base meatier.
Balsamic Vinegar or White Balsamic - Vinegar adds some tangy acidity to these veggies. Expect a great, unique taste.
Ham Hock or Diced Ham - Swap out the bacon for ham hock or diced ham. It’s especially tasty if you’re tossing this with pasta and a white sauce.
🔪 Step-by-Step Instructions
For this recipe, you’ll need a crockpot or slow cooker, measuring cups, and a cutting board. As with most crockpot cooking, it’s super easy.
- Add ingredients to the crockpot. Stir the following ingredients together in your crockpot: 2 pounds green beans, 1 pound potatoes, 4 strips sliced bacon, 1 tablespoon dried minced onion, 2 teaspoons garlic, ½ teaspoon each salt and pepper, and 3 cups of chicken broth. Then, secure the lid.
- Cook. Cook on high for 3 to 4 hours or on low for 6 to 7 hours. Check for doneness by testing green beans and potatoes for tenderness.
- Serve immediately. Use a slotted spoon to serve when done.
💭 Angela's Tips & Recipe Notes
- Use frozen green beans. If you don’t have access to fresh green beans, or if it’s out of season, use frozen! The cooking time won’t need to be changed.
- Used canned green beans. Another alternative to fresh green beans is the canned version. You’ll need 29 to 32 ounces.
- Try to avoid russets. Know that any kind of potato will be good in this recipe. That said, I prefer using russets as a last resort. And if I do use them, or another thick-skinned variety, I peel them first.
- Change up the meat. Bacon can be swapped out for diced ham or smoked turkey wings, if desired.
🥡 Storing & Reheating
Cover or store any leftovers in an airtight container in the fridge for 3 to 5 days.
To extend their life, you can keep the cooked green beans and potatoes in the freezer for up to a year.
Reheating Crockpot Green Beans and Potatoes
To reheat green beans, warm leftovers in a saucepan over low heat until heated to your satisfaction. Alternatively, you can also heat single portions in the microwave.
Cover your bowl with a damp paper towel and heat for 1 minutes, then in 30-second increments until heated through. Stir between each heating to get everything warmed evenly.
🍲 More Incredible Veggie Sides!
- Instant Pot Braised Red Cabbage
- Buttered Peas and Carrots
- Baked Bacon Wrapped Asparagus
- Cucumber Vinegar Salad
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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Crockpot Green Beans and Potatoes
- 2 lbs green beans (washed and ends trimmed)
- 1 lb potatoes (baby red potatoes, or yellow potatoes, chunked)
- 4 strips bacon (thick cut, about ¼ pound)
- 1 tablespoon dried minced onion (or use 1 small to medium sweet yellow onion, finely diced)
- 2 teaspoon garlic (minced)
- ½ teaspoon each, salt & pepper (to taste)
- 3 cups chicken broth
- Measure out all ingredients then place them into your crockpot or slow cooker. Give the ingredients a stir to combine then place the lid on securely.2 lbs green beans, 1 lb potatoes, 4 strips bacon, 1 tablespoon dried minced onion, 2 teaspoon garlic, ½ teaspoon each, salt & pepper, 3 cups chicken broth
- Set the heat to high and cook for 3-4 hours, on low heat for 6-7 hours, or until the green beans and potatoes have reached your desired level of tenderness.
- Serve immediately using a slotted spoon when done.
- Frozen green beans can also be used without adjusting the cooking time.
- Alternatively, 29-32 ounces drained canned green beans can also be used.
- Any potatoes will work in this recipe, however, I would opt for russet potatoes last (or peel them if using a thicker skinned variety of potato).
- Upgrade the bacon to diced ham or smoked turkey wings if desired.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!