Slow Cooker Southern Green Beans with Bacon is the perfect side dish for any meal, packed with rich flavors that make it an absolute crowd-pleaser. Tender green beans, crispy bacon, and a savory broth come together in the slow cooker for a no-fuss dish. Whether you’re looking for an easy weeknight side or something to bring to a family gathering, this recipe will deliver bold Southern comfort every time.
In our household, this dish is always a hit—especially with my husband! Every time I make Slow Cooker Southern Green Beans, the entire house fills with the irresistible aroma of bacon and garlic. My little ones can hardly wait to sit down and dig in. It’s one of those recipes that takes me right back to my own childhood, sitting around my grandma’s table as she served up a big pot of green beans simmered with bacon. Now, it’s a staple in our home, and whenever I bring it to family gatherings, it disappears in minutes. My husband even asks for it with Sunday roasts or as a side for holiday dinners—it’s truly become a family favorite!
Why This Slow Cooker Southern Green Beans Recipe
- Hands-Off Cooking: Thanks to the slow cooker, this dish requires minimal attention—just toss everything in and let it cook to perfection!
- Smoky Bacon Goodness: Crisp bacon adds a rich, smoky flavor that perfectly complements the tender green beans.
- Savory and Comforting: The addition of onions, garlic, and Worcestershire sauce infuses the beans with deep, savory flavors that feel like a warm hug.
- Nutritious & Hearty: Loaded with fresh green beans and a bit of diced potato, this dish offers a nutritious side with just the right amount of indulgence.
- Versatile Side Dish: Pair this with anything from roast chicken to barbecue ribs, or serve it as part of a larger holiday feast.
Ingredients:
- 680 g (1 1/2 lbs) fresh green beans, rinsed and trimmed
- 8 slices bacon (about 225 g / 8 oz), chopped
- 1 medium onion, diced (about 150 g / 5.3 oz)
- 5 garlic cloves, minced (about 15 g / 0.5 oz)
- 1 russet potato, peeled and diced (about 200 g / 7 oz)
- 240 ml (1 cup) low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- Pinch of red pepper flakes (optional)
- Salt and pepper to taste
Directions:
- Start by preparing the green beans. Rinse them under cold water, trim the ends, and cut them in half if you prefer smaller pieces. Place the trimmed green beans in the slow cooker.
- In a medium skillet over medium heat, cook the chopped bacon until crispy. Once done, remove the bacon pieces and set them aside, leaving the bacon grease in the pan.
- In the same pan with the bacon grease, sauté the diced onions for about 3 minutes until softened. Add in the minced garlic and cook for an additional 30 seconds until fragrant.
- Transfer the sautéed onions, garlic, and the bacon grease into the slow cooker with the green beans. Add in the diced russet potato.
- Pour the chicken broth and Worcestershire sauce over the green beans and potatoes. If you like a bit of spice, sprinkle in the red pepper flakes. Stir everything together to combine.
- Cover the slow cooker and cook on high for 3-4 hours or on low for 5-6 hours, until the green beans reach your desired level of tenderness.
- Once the beans are cooked, season with salt and pepper to taste. Sprinkle the crispy bacon pieces on top just before serving for extra crunch and flavor.
Notes:
- Vegetarian Option: Omit the bacon and substitute vegetable broth for chicken broth to make a vegetarian version of this dish. You can also use smoked paprika for a hint of smoky flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Customization: Feel free to add extra vegetables like carrots or mushrooms for more texture and variety.
- Serving Suggestions: This side dish pairs wonderfully with roasted meats, barbecued chicken, or holiday feasts like Thanksgiving and Christmas dinners.
- Potato Swap: Yukon gold potatoes can be substituted for russet potatoes for a creamier texture.