Slow Cooker Green Beans and Potatoes Recipe – Crockpot Dish

There’s something magical about coming home to a warm, delicious side dish that’s been cooking all day in your crockpot. 

This slow cooker green beans and potatoes recipe is one of those comfort food dishes that makes your kitchen smell amazing and tastes even better. 

It’s the kind of recipe your grandmother might’ve made, with tender green beans, soft potatoes, and just the right amount of seasoning.

What I love most about this slow cooker green beans and potatoes dish is its simplicity. You just toss everything into your crockpot in the morning, set it, and forget it. 

By dinnertime, you’ve got a hearty, healthy side dish that pairs perfectly with just about any main course. 

The potatoes soak up all those wonderful flavors, and the green beans stay tender but not mushy. 

Trust me, this’ll become your go-to recipe for busy weeknights, potluck dinners, and holiday gatherings.

This crockpot green bean recipe is perfect when you need to free up your stovetop for other dishes or when you’re cooking for a crowd. 

It’s budget-friendly, uses simple ingredients you probably already have, and works great for meal prep too. 

Let’s get cooking!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 4-6 hours (low) or 2-3 hours (high)
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Difficulty Level: Easy
• Cuisine Type: American/Southern-Style
• Servings: Available for 2 people and 6 people
• Best Served With: Roasted chicken, pork chops, meatloaf, baked ham, or grilled steak

Ingredients List

For 2 People:

• Fresh green beans – 300g (10.5 oz), trimmed
• Baby potatoes (or Yukon Gold) – 300g (10.5 oz), quartered
• Bacon strips – 3 strips, chopped
• Onion – 1/2 medium onion, diced
• Garlic cloves – 3 cloves, minced
• Chicken broth – 1/2 cup (120ml)
• Butter – 2 tablespoons (30g)
• Salt – 1/2 teaspoon
• Black pepper – 1/4 teaspoon
• Garlic powder – 1/4 teaspoon
• Onion powder – 1/4 teaspoon
• Red pepper flakes – 1/8 teaspoon (optional, for a little kick)

For 6 People:

• Fresh green beans – 900g (32 oz), trimmed
• Baby potatoes (or Yukon Gold) – 900g (32 oz), quartered
• Bacon strips – 9 strips, chopped
• Onion – 1.5 medium onions, diced
• Garlic cloves – 9 cloves, minced
• Chicken broth – 1.5 cups (360ml)
• Butter – 6 tablespoons (90g)
• Salt – 1.5 teaspoons
• Black pepper – 3/4 teaspoon
• Garlic powder – 3/4 teaspoon
• Onion powder – 3/4 teaspoon
• Red pepper flakes – 1/4 teaspoon (optional, for a little kick)

Equipment Needed

• Slow cooker/Crockpot (3-quart for 2 people, 6-quart for 6 people)
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Large spoon or spatula for stirring
• Colander (for washing green beans)
• Small skillet (optional, for pre-cooking bacon)

Step-by-Step Cooking Instructions

Step 1: Prepare Your Vegetables

Start by washing your green beans under cold running water. Pat them dry with a clean kitchen towel. Trim off both ends of each green bean using a sharp knife. If your green beans are really long, you can cut them in half, but I usually leave them whole. Set them aside in a bowl.

Step 2: Prep the Potatoes

Wash your potatoes well, scrubbing off any dirt. If you’re using baby potatoes, cut them into quarters so they’re bite-sized. For larger potatoes, cut them into 1-inch chunks. You want all the pieces about the same size so they cook evenly. Don’t worry about peeling them – the skin adds great texture and nutrients!

Step 3: Prepare the Bacon and Aromatics

Chop your bacon strips into small pieces, about 1/2-inch wide. Dice your onion into small pieces. Mince the garlic cloves finely – you can also use a garlic press if you have one. Having everything chopped and ready makes the next steps super easy.

Step 4: Brown the Bacon (Optional but Recommended)

Here’s a tip that adds tons of flavor: cook your bacon pieces in a skillet over medium heat for about 3-4 minutes until they start to get crispy and release their fat. You don’t need to cook them all the way through since they’ll finish cooking in the crockpot. This step is optional, but it really brings out the smoky bacon flavor. If you’re short on time, you can skip this and add the raw bacon directly to the crockpot.

Step 5: Layer Your Crockpot

Now comes the fun part! Add your quartered potatoes to the bottom of your slow cooker first. They take longer to cook, so they need to be on the bottom where it’s hottest. Spread them out in an even layer.

Step 6: Add the Green Beans

Layer your trimmed green beans on top of the potatoes. Don’t worry if they pile up a bit – they’ll shrink down as they cook. Spread them out as evenly as you can.

Step 7: Add the Flavor Boosters

Sprinkle the chopped bacon pieces (whether you pre-cooked them or not) over the green beans. Add the diced onion and minced garlic on top. These will create amazing flavor as everything cooks together.

Step 8: Season Everything

Sprinkle the salt, black pepper, garlic powder, onion powder, and red pepper flakes (if using) evenly over everything in the crockpot. Don’t skip this step – the seasonings make such a difference!

Step 9: Add Liquid and Butter

Pour the chicken broth over everything in the slow cooker. The liquid helps steam the vegetables and keeps them from drying out. Cut your butter into small pieces and dot them over the top of the vegetables. As the butter melts, it’ll add richness and help all those flavors blend together beautifully.

Step 10: Set Your Crockpot and Cook

Put the lid on your slow cooker. If you’re home during the day, cook on LOW for 4-6 hours. The longer time (6 hours) will give you softer vegetables, while 4 hours keeps them a bit firmer. If you need it done faster, cook on HIGH for 2-3 hours. I usually go with LOW for 5 hours – that’s the sweet spot for perfectly tender vegetables.

Step 11: Stir and Check for Doneness

About 30 minutes before serving, carefully remove the lid (watch out for the steam!) and give everything a gentle stir. This helps distribute the bacon and seasonings. Check if the potatoes are fork-tender. If they’re still hard in the center, put the lid back on and cook for another 30 minutes to an hour.

Step 12: Final Seasoning and Serve

Once everything is tender and cooked through, taste a green bean and a potato. Add more salt and pepper if needed. The bacon usually adds plenty of salt, so go easy at first. Give it one final gentle stir, and it’s ready to serve!

Chef’s Tips and Variations

Tip 1: Choose the Right Potatoes

Baby potatoes or Yukon Gold potatoes work best for this recipe because they hold their shape and don’t get mushy. Red potatoes are great too! I’d avoid russet potatoes since they tend to fall apart in the slow cooker.

Tip 2: Fresh vs. Frozen Green Beans

Fresh green beans give the best texture, but you can absolutely use frozen green beans if that’s what you have. If using frozen, don’t thaw them first – just add them straight to the crockpot. You might need to reduce the cooking time by about 30 minutes since frozen beans cook faster.

Tip 3: Make It Vegetarian

Skip the bacon and use vegetable broth instead of chicken broth. Add an extra tablespoon of butter or use olive oil for richness. You can also add some smoked paprika to get that smoky flavor without the meat.

Tip 4: Boost the Flavor

Want to take this recipe to the next level? Add a splash of apple cider vinegar or lemon juice right before serving. It brightens up all the flavors! You can also throw in some fresh herbs like thyme or rosemary during the last hour of cooking.

Tip 5: Don’t Overcook

The biggest mistake people make with crockpot vegetables is cooking them too long. Check your veggies at the minimum cooking time. You want the green beans to be tender but still have a slight bite, and the potatoes should be soft but not falling apart.

Tip 6: Storage Secrets

This dish actually tastes even better the next day, after all the flavors have had time to blend. Store leftovers in an airtight container in the fridge, and they’ll stay fresh for 3-4 days.

Read More – Green Bean and Potato Recipe

Serving Suggestions

This slow cooker green beans and potatoes dish is such a versatile side! I love serving it in a big bowl with a slotted spoon so people can help themselves family-style. You can garnish it with some extra crispy bacon crumbles on top, a sprinkle of fresh parsley, or even a little grated Parmesan cheese.

This crockpot recipe pairs wonderfully with so many main dishes. It’s perfect alongside Sunday pot roast, holiday ham, roasted turkey, grilled chicken breasts, or pan-seared pork chops. The hearty potatoes make it filling enough that you don’t need many other sides.

Complete Meal Ideas:

Meal 1: Serve with roasted chicken, a simple garden salad, and dinner rolls for an easy weeknight dinner.

Meal 2: Pair with grilled steak, garlic bread, and a Caesar salad for a special weekend meal.

Meal 3: Serve alongside baked ham, cranberry sauce, and corn on the cob for a delicious holiday spread.

Nutritional Information (Per Serving – Based on 2-Person Recipe)

• Calories: Approximately 285 calories
• Protein: 9g
• Carbohydrates: 32g
• Fiber: 6g
• Fat: 14g
• Vitamin C: 45% of the daily value
• Vitamin K: 38% of the daily value
• Potassium: 18% of the daily value
• Iron: 12% of the daily value

Note: This is a nutritious side dish packed with vegetables, fiber, and vitamins. The bacon adds protein and flavor, but also increases the fat content. You can reduce calories by using turkey bacon or going vegetarian.

Storage and Reheating

Storing Leftovers:

Let your green beans and potatoes cool down to room temperature first (but don’t leave them out for more than 2 hours). Transfer them to an airtight container or a resealable plastic bag. They’ll keep fresh in the refrigerator for 3-4 days. The flavors actually get better after a day or two!

Freezing Instructions:

Yes, you can freeze this dish! Place cooled portions in freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. Label with the date, and freeze for up to 3 months. The texture might be slightly softer after freezing, but it still tastes great.

Reheating Methods:

The best way to reheat this dish is in the microwave. Put a portion in a microwave-safe bowl, cover it with a damp paper towel, and heat on medium power for 2-3 minutes, stirring halfway through. You can also reheat it on the stovetop in a covered pan over medium-low heat for about 5-7 minutes, stirring occasionally. Add a splash of broth or water if it seems dry.

How Long Does It Stay Fresh:

In the fridge, this recipe stays good for 3-4 days. You’ll know it’s gone bad if it develops an off smell or if you see any mold. When in doubt, throw it out! From the freezer, use within 3 months for best quality.

Frequently Asked Questions (FAQ)

1. Can I make slow cooker green beans and potatoes without bacon?

Yes. This crockpot green beans and potatoes recipe works fine without bacon. Use vegetable broth instead of chicken broth, add butter or olive oil for richness, and season with smoked paprika to keep that savory depth.

2. Do frozen green beans work in a crockpot green beans and potatoes recipe?

Frozen green beans fit this recipe. Add them straight from the bag. No thawing. They cook faster, so check the dish about 30 minutes early to avoid soft beans.

3. What potatoes are best for crockpot green beans and potatoes?

Baby potatoes or Yukon Gold potatoes give the best bite in this recipe. They hold shape in a slow cooker and don’t fall apart. Red potatoes work too.

4. Can I add meat to my slow cooker green beans and potatoes?

Bacon is the classic addition, but smoked sausage slices or diced ham fit this recipe. Add them on top of the vegetables so the flavors seep through as the dish cooks.

5. Why are my crockpot potatoes still firm after hours?

Dense potatoes sometimes sit above the heat zone. Keep them at the bottom of the slow cooker. Cut them into uniform chunks and check the broth level. Low liquid slows cooking.

6. Can I prep this slow cooker green beans and potatoes recipe ahead of time?

Yes. You can chop everything the night before and store it in the fridge. In the morning, load the crockpot, add broth and butter, and start cooking. This works well for meal prep and busy days.

Conclusion

This slow cooker green beans and potatoes recipe is one of those dishes that proves simple ingredients can create something really special. 

It’s easy enough for beginners, delicious enough for holiday dinners, and convenient enough for busy weeknights. The combination of tender green beans, creamy potatoes, and smoky bacon is pure comfort food magic.

I hope you’ll give this crockpot recipe a try! It’s been a favorite in my kitchen for years, and I know it’ll become a staple in yours too. 

Don’t be afraid to make it your own by adjusting the seasonings or trying the variations I mentioned. Cooking is all about experimenting and finding what works for you and your family.

Have you tried this recipe? I’d love to hear how it turned out! Leave a comment below and let me know what you served it with or any tweaks you made. 

If you enjoyed this easy crockpot side dish, share it with your friends and family – everyone needs a reliable slow cooker recipe in their collection. 

Happy cooking!