This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Green Beans with Bacon and Potatoes is a delicious Southern style slow cooker side dish. Tender green beans seasoned with bacon, garlic, and onion makes the best crock pot green beans with bacon and potatoes recipe!
Slow Cooker Green Beans with Bacon and Potatoes
Green beans and bacon go together like peanut butter and jelly! Then add some potatoes and you have a Southern American classic recipe!
Growing up I ate this at my grandpa and Nana’s place often. Their generation knew how to make simple recipes that tasted delicious!
This is a great recipe to bring to a back yard barbecue!
Can I use frozen green beans?
Sure! I prefer frozen to canned, and frozen does very well. No need to thaw first, just dump them in.
Will the green beans get soft?
That depends on how long you let them cook. The traditional way is to cook the green beans until they are very soft. That’s how I’ve always had them.
However, if you want to, you can always cut back on the cook time if you prefer to have firmer green beans.
Can I make Slow Cooker Green Beans with Bacon and Potatoes using a different meat?
Yes! You can use ham, which is another traditional version of this Slow Cooker Green Beans and Potatoes recipe. Great way to use up leftover ham!
If you don’t want to use pork, you can use smoked turkey wings or legs. They are super delicious and add more smoky flavor to this recipe.
What do I do with the extra liquid in the crock?
That’s what we call “pot likker”! There is a lot of flavor in that liquid, so make sure each serving of the green beans gets a good amount. Drink it up!
Slow Cooker Country Style Ribs
Slow Cooker Chicken and Noodles
Slow Cooker Pinto Beans and Ham
Crock Pot Creamy Chicken Breasts
Pin This Slow Cooker Green Beans with Bacon and Potatoes Recipe
If you make this yummy crock pot green beans with bacon and potatoes recipe, please leave me a comment below. Let me know how you liked it!
Slow Cooker Green Beans with Bacon and Potatoes
Ingredients
- 2 lbs Green Beans (fresh or frozen, ends trimmed)
- 1 sm Sweet Onion, sliced
- ½ lb Thick Cut Bacon* (cut in 1.5" pieces)
- 1 lb Potatoes (new or baby potatoes, or larger ones cut)
- 2 cloves Garlic, minced
- 1 tsp Kosher Salt (or 3/4 tsp table salt)
- ½ tsp Pepper
- 3 cups Chicken broth, low sodium
Instructions
- Add all of the ingredients to the crock and stir gently.
- Cook on High for 3-4 hours, or Low for 6-7 hours.
- Serve with some buttered cornbread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE crock pot green beans with bacon and potatoes recipe and more
This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.
What do I need to change if using canned green beans?
I have done this many times, and reduce the cook time by an hour or so.
I cooked the beans today in my Crockpot using smoked sausage links and they turned out really good! My husband has always been finicky about his green beans…he likes them cooked ‘til you can smell them start to burn…not so with these. We are not eating them until tomorrow, but I gave him a taste and glad to say I got a positive reaction!
I love the likker!! More broth the better, I use Better Than Yours Chicken broth it’s the best! I pulled this recipe up since I was given garden fresh red potatoes & green beans. We have found that the Kentucky Legend smoked ham is the best!! Can’t wait for dinner tomorrow night!
I
Can you put in more broth than what’s it’s called for? I’m cooking my green beans with bacon & potatoes in a Crock-Pot on high for 3-4 hours & I’m on the 2nd hour, I’m afraid that the green beans won’t be done when the 4 hours are up.
Yes, absolutely! I love having extra broth to dunk my cornbread in!
Do you cook the bacon at all before putting into the crock pot?
No, I just toss it in uncooked.
I make your recipe all the time with diced ham. It’s so yummy!
Hey sandy! It’s pot “liquor” not pot likker.
DICTIONARY
Search for a word
pot liq·uor
nounUS
liquid in which meat, fish, or vegetables have been boiled; stock.
Hahaha! Yes, you are correct, but in the South it is also “likker”. There was an article in the NY Times in 1982 that you might find entertaining. Quote: “In an article on Senate debates on food that ran on this page Feb. 10, mention was made of a 1935 filibuster in which Huey Long lectured his colleagues on the merits of potlikker. Due to an unfortunate consultation with a dictionary, that great Southern delicacy was referred to as ”pot liquor,” prompting the following communication from a regional authority on the subject: Dear Sir:
I always thought The New York Times knew everything, but obviously your editor knows as little about spelling as he or she does about Appalachian cooking and soul food.
Only a culinarily-illiterate damnyankee (one word) who can’t tell the difference between beans and greens would call the liquid left in the pot after cooking greens ”pot liquor” (two words) instead of ”potlikker” (one word) as yours did. And don’t cite Webster as a defense because he didn’t know any better either.” Sincerely, ZELL MILLER Lieutenant Governor State of Georgia.”
potlikker round these parts as well. You have a great day
Can you use canned potatoes?
Can you use canned potatoes?
Sure!
I have a slow cooker setting on my Instant Pot. Do you recommend using this setting with the Instant Pot, in lieu of using a slow cooker?
I don’t like to use the IP’s slow cooker function as it only heats from the bottom. You could try it and see if you like the results. Be sure to set it to More.
This was a new recipe for me. I really like the combination of ingredients. Very good!
It’s fun to try new things. I’m glad you liked it!
It was fast easy and good. Thank you for sharing it.