# Smothered Green Beans Crockpot Recipe Smothered green beans crockpot style means beans cooked long and slow until soft, savory and a little smoky. Bacon, onion and a splash of broth turn plain beans into the side dish that disappears first. [Print](#wpzoom-recipe-card-smothered-green-beans-crockpot) ## Smothered Green Beans Crockpot Recipe Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: Side DishDifficulty: Easy Servings 8 servings Prep time 15 minutes Cooking time 6 hours  Fresh green beans cook slowly with bacon, onion and broth until soft and savory. A touch of vinegar brightens the end. ### Ingredients - 2 lb fresh green beans, trimmed and snapped in half - 6 slices bacon, chopped and cooked until crisp - 1 medium yellow onion, diced - 3 cloves garlic, minced - 1 1/2 cups low-sodium chicken broth - 1 tbsp bacon drippings or butter - 1 tbsp brown sugar - 1 tsp salt - 1/2 tsp black pepper - 1/2 tsp garlic powder - 1/4 tsp red pepper flakes - 1 tbsp apple cider vinegar ### Directions - Cook the bacon in a skillet over medium heat until crisp. Remove it to a plate and save 1 tablespoon of the drippings. - Cook the onion in the drippings for 4 minutes until soft. Add the garlic and cook for 30 seconds. - Put the green beans in a 6-quart slow cooker. - Add the onion mixture and half of the bacon. - Pour in the broth, then sprinkle in the brown sugar, salt, pepper, garlic powder and pepper flakes. - Stir to coat the beans. - Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. They should be completely soft, not crisp. - Stir in the vinegar and taste. Add more salt if needed. - Let the beans sit uncovered for 10 minutes so the liquid thickens slightly. - Top with the remaining bacon and serve. ### Notes Frozen green beans work without thawing, and cook 1 hour less. Canned beans turn to mush, so skip them. Add small red potatoes for a fuller side. Leftovers keep 4 days and the flavor deepens overnight. Reheat with a splash of broth. ## Why smothered green beans suit the slow cooker Smothered green beans are the Southern kind, cooked until soft, silky and deeply seasoned rather than crisp. That takes hours on a stove with a watchful eye. A slow cooker does it on its own, and the bacon, onion and broth turn into a rich pot liquor. These are not meant to be bright green or crunchy. They are cooked low and slow so the flavor of the bacon and the sweetness of the onion go all the way through the beans. Cooked this way, they taste like they came from a Southern church supper. Slow cooking brings out the sweetness of the beans that quick boiling misses. ## Ingredient notes Fresh green beans: Choose firm, bright beans that snap cleanly. Trim the ends and snap them in half. Fresh give the best texture, though frozen work too. Bacon: Cook it until crisp and use half in the pot and half on top. Save a tablespoon of the drippings for the onion. Onion and garlic: Cooking the onion in the drippings first adds a sweet, meaty base that makes the beans taste richer. Chicken broth: Low-sodium. It cooks the beans and turns into the liquid in the bottom of the pot. Brown sugar and cider vinegar: A small amount of each balances the salt and smoke. The vinegar goes in at the end for a bright finish. Garlic powder and red pepper flakes: A small pinch of each adds background heat and flavor that carries through a long cook without scorching. ## Tips for soft, flavorful beans Cook them all the way: The most common mistake is stopping too early. Beans that are tender-crisp taste raw next to the bacon. Cook until they are completely soft and have a deep olive color. Do not skip the skillet step: Cooking the onion in the bacon drippings takes 5 minutes and adds a lot of flavor. It is worth the extra pan. Taste at the end: Salt levels depend on your broth and bacon. Add vinegar and salt only after the cook, when the flavors have settled. Cook the bacon in advance and set aside half so it stays crisp for the topping. ## Swaps and variations Use turkey bacon or smoked turkey for a lighter version, or a ham hock for a deeper smoky flavor. Add small red potatoes for a heartier side. A pinch of red pepper flakes gives mild heat, and onion powder can stand in if you have no fresh onion. Do not use canned green beans in the pot. They turn to mush within a couple of hours and do not hold the flavor. A spoonful of Dijon mustard stirred in with the vinegar gives a gentle tang. ## What to serve with it Serve these beans next to fried chicken, meatloaf, baked ham or pork chops. They are a staple at holiday tables and cookouts. Cornbread and mashed potatoes soak up the juices, and sliced tomatoes in summer add freshness. Candied yams and macaroni and cheese are common companions on a Southern plate. ## Storing and reheating Refrigerate leftovers in their liquid for up to 4 days. The flavor deepens overnight, and many people like them better the next day. Reheat in a pot over low heat with a splash of broth. They also warm well in the microwave. Frozen, they keep for about 2 months, though the texture is a bit softer after thawing. A little extra bacon on top refreshes the flavor after reheating.