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!
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Slow Cooker Green Beans with Bacon and Potatoes is a delicious Southern style side dish. Tender green beans seasoned with bacon, garlic, and onion makes the best crock pot green beans recipe!
- 2 lbs Green Beans (fresh or frozen, ends trimmed)
- 1 sm Sweet Onion, sliced
- 1/2 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)
- 1/2 tsp Pepper
- 3 cups Chicken broth, low sodium
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.
*You can use ham or smoked turkey wings or legs in place of the bacon.
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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!
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.
Can you use canned potatoes?
Can you use canned potatoes?
Sure!
Hey sandy! It’s pot “liquor” not pot likker.
DICTIONARY
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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.”