Slow Cooker Green Beans with Bacon

Overhead shot of cooked green beans in a slow cooker.

These slow cooker green beans cook low and slow with fresh green beans, smoky bacon, onion, and brown sugar for a no-oven vegetable side.

Course Side Dish

Cuisine American

Diet Gluten Free

Keyword bacon, comfort food, Crockpot, green beans, onion, Slow Cooker, smoky, thanksgiving

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 144

Author Robyn Conley Downs

Equipment

Slow Cooker

Ingredients

4 slices thick cut bacon
1 medium yellow onion, thinly sliced
4 cloves garlic, minced or finely grated
½ teaspoon smoked paprika
½ teaspoon kosher salt
2 teaspoons brown sugar
2 cups chicken stock
1 tablespoon apple cider vinegar
2 pounds fresh green beans, washed and ends trimmed, such as Haricots Verts

To Add at the End

1 tablespoon butter
freshly cracked ground pepper

Instructions

Cook the Bacon: Heat a large skillet over medium heat. Add the bacon and cook until crisp, stirring occasionally.
Remove with a slotted spoon to a paper towel lined plate. Once slightly cool, crumble the bacon. Drain all but 1 tablespoon of bacon grease from the skillet.
Cook the Onion: To the same skillet, add the onions and cook until softened, about 5 minutes, stirring occasionally. Add the garlic and paprika, then cook until fragrant, about 1 more minute.
Slow Cook: Add the salt, brown sugar, stock and vinegar to a 5- or 6-quart slow cooker, stirring to combine.
Add the cooked onion mixture, 2 slices of crumbled bacon, and the green beans, tossing to coat.

Save the remaining 2 slices of crumbled bacon to add at the end.

Cover and cook on high for 3-4 hours on high, or low for 5-6, or until the green beans are completely tender.
Uncover and drain all but ¼ cup of cooking liquid.

I like the green beans in a bit of liquid, but not swimming in it. It's up to your personal preference, however, so if you like more liquid, feel free to keep all of it.

Add the butter and remaining 2 slices of crumbled cooked bacon to the green beans, stirring to combine.
Taste and season with additional salt or pepper if desired. Serve warm.

Notes

I recommend thick-cut bacon over thin since I find it holds its texture better through the long cook and gives you crispier pieces to stir in at the end without disappearing into the broth!

Nutrition