green beans in crock pot recipe

Written BySheba G Updated On
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The Best green beans in crock pot recipe

Green beans in the slow cooker became one of those recipes I make without thinking about it anymore. I can put everything in the crock pot in the morning, walk away, and have a vegetable side dish ready when the rest of dinner is still coming together. The beans come out tender with a little bit of bite left, and the flavor is deep and savory from cooking low and slow with onion, garlic, and a bit of broth. It takes about five minutes of prep, which is the main reason it stuck around in my rotation.

My kids actually eat these, and that is not something I say about many vegetables. My youngest picks around anything green on her plate, but she finishes these because the beans soak up the seasoning instead of just tasting like plain steamed beans. My husband piles them next to a roast chicken or a pile of pulled pork, and I have served them at holiday meals and at regular Tuesday dinners with the same result. They work for a crowd because the slow cooker keeps them warm, so I am not juggling stove space while people are already sitting down. If you need something for a potluck, a cookout, or a big family dinner, this is the kind of dish that gets emptied.

Green beans bring some real nutrition to the table too. They are a good source of fiber and vitamin K, and they add vitamin C and folate to a meal without a lot of calories. Cooking them in the slow cooker with onion and garlic means you get flavor without needing heavy cream or a lot of butter, which makes it easier to serve them several times a week. I like that this recipe lands somewhere between healthy and comforting, and that it does not ask me to stand at the stove to get there.

Slow Cooker Green Beans with Bacon

4.6 from 1138 votes

Fresh green beans slow-cooked with smoky bacon, sweet onion, and garlic until tender and flavorful. The crock pot does most of the work, so this side dish is ready for holidays, potlucks, or a weeknight dinner plate.

Prep Time15 mins
Cook Time4 hrs
Resting Time0 mins
Total Time4 hrs 15 mins
Servings: 8Cuisine: InternationalCalories: 140 kcal

🥘Ingredients

For the Green Beans

2 lbs fresh green beans, trimmed
4 slices bacon, chopped
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1/2 cup low-sodium chicken broth
2 tbsp unsalted butter, cut into pieces
1 tsp kosher salt
1/2 tsp black pepper

Optional Add-Ins

1 lb baby red potatoes, halved
1/4 tsp red pepper flakes
1 tbsp brown sugar

👨‍🍳Directions

1Rinse the green beans in a colander and snap or trim off the stem ends. Pat them dry so they do not water down the pot.
2Cook the chopped bacon in a large skillet over medium heat until crisp and deep golden, about 6 to 8 minutes. Lift the bacon out with a slotted spoon and set it aside on a paper towel, leaving about 1 tablespoon of drippings in the pan.
3Add the sliced onion to the drippings and cook over medium heat until soft and lightly browned at the edges, 4 to 5 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds, then pull the pan off the heat.
4Layer half the green beans in the slow cooker. Scatter half the bacon and half the onion mixture over the top, then repeat with the remaining beans, bacon, and onions. If using baby potatoes, tuck them in among the beans.
5Pour the chicken broth evenly over the top, dot with the butter, and sprinkle with the salt and pepper. Do not stir yet; the beans will settle as they cook.
6Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the beans are tender but still hold their shape. Thin beans and young beans will finish closer to the 4-hour mark on low.
7Stir gently, taste, and adjust the salt and pepper. If the pot looks dry, add a splash more broth; if it looks soupy, leave the lid off for 15 to 20 minutes on high to reduce.
8Serve with a slotted spoon so the beans stay glossy rather than swimming in liquid. Keep the slow cooker on warm for up to 1 hour before serving.

🔧Equipment

Slow cooker (5 to 6 quart)
Large skillet
Colander
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 140 kcal🧈Total Fat: 9g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 430mg🌾Total Carbs: 11g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 4g

📝Notes

Tips: Trim the beans the night before and refrigerate them in a sealed bag to cut prep time on the day you cook. If you swap in frozen green beans, use the same amount and cut the cook time by about an hour on low. The bacon can be cooked and the onion sautéed a day ahead; store both covered in the fridge and layer them in cold. For a vegetarian version, skip the bacon, cook the onion in 1 tablespoon olive oil, and use vegetable broth, then add a pinch of smoked paprika for depth. Avoid stirring during the long cook, which can break the beans into pieces.

Watch Video Of How Slow Cooker Green Beans with Bacon Works

Honestly, I make these crock pot green beans for everything from Sunday dinner to holiday get togethers, and they always get eaten down to the last bean. I love that I can start them in the morning and forget about them while I handle everything else. It is an easy way to feed a crowd without spending my whole day in the kitchen.

❓ Frequently Asked Questions About Slow Cooker Green Beans with Bacon

1. Do I need to use fresh green beans, or can I use frozen or canned?

Fresh green beans give the best texture and hold up well over a long cook time. Frozen green beans work too, but they release more water, so cut the broth by about a quarter cup and add them during the last hour if you want them to stay firm. Canned green beans are already cooked and will turn very soft, so drain them and stir them in during the final 30 minutes just to heat through.

2. How long should green beans cook in the slow cooker?

On low, plan on three to four hours for tender beans with a little bite, or five to six hours if you like them very soft and Southern-style. On high, two to two and a half hours is usually enough. Crock pots vary, so start checking at the earlier end of the range and adjust from there.

3. Why did my crock pot green beans turn out mushy?

Overcooking is the usual culprit, especially with frozen or canned beans, which break down faster than fresh. Too much liquid also softens them, since they essentially steam and stew at the same time. Keep the broth to about an inch in the bottom of the pot, use the low setting for a shorter window, and taste early rather than letting them sit on warm for hours afterward.

4. Can I add bacon, ham, or potatoes to the slow cooker with the green beans?

Yes, and they all cook at roughly the same pace. Add chopped bacon or a ham hock at the start so the flavor renders into the broth, and nestle quartered potatoes into the liquid so they poach evenly. If you use bacon, brown it first for a deeper flavor, and reduce any added salt since cured meat is already salty.

5. How should I store and reheat leftover green beans?

Cool them within two hours, then refrigerate in a sealed container for up to four days. Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water if they look dry. Avoid boiling them again, which pushes already-tender beans past the point of no return.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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