Green Beans and Potatoes in the Crockpot
Green beans and potatoes in the crockpot are a Southern-style side of tender beans, soft potatoes and smoky flavor. Add sliced sausage and it becomes a full dinner.
8
servings15
minutes7
hoursSouthern-style green beans and red potatoes slow-cooked with bacon and onion. Add sausage to make it a meal.
Ingredients
2 lb fresh green beans, trimmed and snapped in half
1.5 lb small red potatoes, quartered
6 slices thick-cut bacon, chopped
1 yellow onion, diced
3 cloves garlic, minced
1 lb smoked sausage, sliced, optional
2 cups low-sodium chicken broth
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt
1 tablespoon unsalted butter
Directions
- Cook the bacon in a skillet over medium heat for 6 to 8 minutes until crisp. Move to paper towels and keep 1 tablespoon of drippings.
- Cook the onion in the drippings for 4 minutes. Add the garlic for 30 seconds.
- Put the green beans and potatoes in a 6-quart slow cooker.
- Add the onion mixture and sausage if using, and scatter the bacon on top.
- Pour in the broth and vinegar. Sprinkle with the paprika, garlic powder, salt and pepper.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
- Stir gently once halfway through.
- The beans should be very soft and the potatoes fork-tender. If you used sausage, it should be hot throughout.
- Stir in the butter until it melts.
- Taste, adjust the salt, and serve hot with some of the pot liquor.
Notes
- Frozen green beans work, but add them for the last 2 hours. Use turkey bacon for a lighter side. Refrigerate up to 4 days. Skip freezing, since the potatoes turn grainy. Serve with fried chicken, meatloaf or pork chops.
Why green beans and potatoes belong in the crock
This is a Southern-style side where green beans cook until soft and silky, not squeaky. In the slow cooker, fresh beans, small red potatoes and bacon simmer for six to seven hours on LOW in a smoky broth. The potatoes soak up the juices, and the whole pot tastes like something your grandmother left on the stove.
It is an easy dish for a family dinner or a holiday spread, because it frees up the stovetop. Add smoked sausage and it turns into a one-pot meal. A 6-quart cooker has room for two pounds of beans and a pound and a half of potatoes. Pack them in loosely so the heat reaches all pieces.
Ingredient notes
Fresh green beans: Trim the ends and snap them in two-inch pieces. Frozen beans work, but they cook faster and turn softer.
Small red potatoes: Quarter them so they cook at the same rate as the beans. Their waxy flesh holds together.
Thick-cut bacon: It brings smoke and fat. Cook it first until crisp for more flavor, or add it raw to the crock for a softer texture.
Smoked sausage: Optional but good. Slice it into rounds and add it for a heartier meal.
Apple cider vinegar: A spoonful at the end brightens the dish and cuts the richness.
Garlic, paprika and onion: These are the base flavors. Smoked paprika echoes the bacon, and garlic powder blends into the broth.
Tips for the best result
Cook the bacon first: The most common mistake is adding raw bacon, which can leave a greasy, floppy texture. Fry it until crisp, drain it and add it to the crock with a spoonful of the drippings.
Keep the liquid low: Two cups of broth is enough. The beans and potatoes release their own liquid as they cook.
Taste before salting: Bacon, sausage and broth all carry salt. Add more at the end if needed. Do not lift the lid: Each peek lets out heat and adds time. Check once, after six hours, by piercing a bean and a potato with a fork.
Swaps and variations
Use smoked turkey wings or a ham hock in place of the bacon. Swap the red potatoes for Yukon golds. Add a bit of brown sugar for a sweet and smoky taste, or a pinch of red pepper for heat. For a vegetarian side, use olive oil and smoked paprika.
Do not use canned green beans in this recipe. They are already soft and will fall apart into mush over hours. If you like crockpot green beans sausage potatoes as a full meal, use a full pound of kielbasa and skip the extra side dish. Pair it with cornbread to soak up the pot liquor, which is the best part.
What to serve with green beans and potatoes
Serve it alongside fried chicken, baked ham, meatloaf or pork chops. Add a pan of cornbread or warm biscuits for soaking up the juices. With sausage included, it also works as a main course, with a side salad. A drizzle of hot sauce on top is common at Southern tables.
Storing, freezing and reheating
Refrigerate leftovers for up to four days. The flavor deepens overnight. Reheat in a covered pot on the stove over low heat or in the microwave, stirring halfway.
The dish freezes for up to two months. The potatoes can turn soft, so mash them into the broth when reheating, or use the leftovers in soup. Let the dish rest for ten minutes after cooking so the juices settle and the potatoes finish absorbing the broth. Reheat leftovers gently so the beans do not turn to mush.
Green Beans and Potatoes in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours
- Servings: 8 servings
- Ingredients: 13, led by fresh green beans, red potatoes, slices thick-cut bacon, yellow onion
Tips for Green Beans and Potatoes in the Crockpot
Frozen green beans work, but add them for the last 2 hours. Use turkey bacon for a lighter side. Refrigerate up to 4 days. Skip freezing, since the potatoes turn grainy. Serve with fried chicken, meatloaf or pork chops.
Green Beans and Potatoes in the Crockpot FAQ
How long does Green Beans and Potatoes in the Crockpot take?
Green Beans and Potatoes in the Crockpot takes 7 hours of cooking after 15 minutes of prep.
How many people does Green Beans and Potatoes in the Crockpot serve?
This recipe makes 8 servings.
What do I need to make Green Beans and Potatoes in the Crockpot?
13 ingredients, led by fresh green beans, red potatoes, slices thick-cut bacon, yellow onion. Amounts are in the recipe card above.
