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Make a delicious side dish with these Slow Cooker Green Beans and Potatoes!
One year when we had our garden, we had an abundance of green beans. So many green beans, I wasn’t even sure what to do with them all.
We ended up freezing a bunch of them but my husband also requested that I make some southern style green beans and potatoes.
I’ll admit that at that time I had no idea what that meant. That was when I was completely new to cooking and anything outside of spaghetti…was outside of my realm.
Add this recipe to your list of Ninja Foodi Recipes!
It’s sad but true!
I ended up though figuring it out and who knew that really Slow Cooker Green Beans and Potatoes are SO EASY!
What do you need for Slow Cooker Green Beans and Potatoes?
- Cooked Bacon
- Green Beans
- Chicken Broth
Should you use canned green beans or fresh green beans for Slow Cooker Green Beans and Potatoes?
The honest answer is that you can use either. Our preference though is fresh, snapped green beans. These are really great to use right from your garden or to grab at the farmer’s market.
I find during the summer months, you can pick them up super cheap at the farmer’s market or even your fresh market in town because they are in season.
If you prefer canned green beans though, by all means, yes you can use those as well.
Do you have to add bacon to Slow Cooker Green Beans and Potatoes?
I suppose you do not have to add bacon; however, it does really help with the flavor. I find it’s a great crunchy taste to be with the green beans and potatoes.
They are going to be very soft and the bacon just really compliments it well.
Tips for making this slow cooker recipe:
I made these with my Ninja Foodi, so I simply cooked the bacon first, and then drained it and added all the ingredients to use the slow cooker feature.
We also prefer to leave the skin on the potatoes; however, they can be peeled as well. This is not highly salted, so you will want to add salt or pepper to your taste once it’s cooked. The bulk of the salt will be coming from the bacon that is used.
Now it’s time for a delicious serving of Slow Cooker Green Beans and Potatoes!
- 6 Red Potatoes, Halved
- 2 Pounds Snapped Green Beans
- 2 Slices of Bacon
- 1/4 Cup Fresh Chopped Dill
- 4 Cups Water, or enough to fill your slow cooker
- Salt/Pepper to taste
- In a 4 quart crockpot, spray it with non stick cooking spray.
- Then, add in all ingredients.
- Cover and cook on low for 8 hours.
- When serving be sure to use a slotted spoon so the juice can run out.
Nutrition Information:Yield: 8 Serving Size: 1 Servings
Amount Per Serving: Calories: 254Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 154mgCarbohydrates: 53gFiber: 8gSugar: 7gProtein: 8g