Slow Cooker Green Beans and Potatoes

A close-up of a white bowl filled with cooked potatoes and green beans, seasoned with black pepper and spices, reminiscent of a chicken potato broccoli casserole. The vegetables are cut into chunks and appear soft and well-cooked.

5 from 1 vote

Slow Cooker Green Beans and Potatoes

his Slow Cooker Green Beans and Potatoes recipe is a warm, flavorful dish that works as a main or side. A great make-ahead option for Thanksgiving, Christmas, or any busy night.

Prep Time15

Cook Time4

Course: dinner, Side Dish

Cuisine: American

Servings:

Calories: 268kcal

Author: Agnieszka

Equipment

1 slow cooker

Ingredients

2 lbs yukon gold potatoes scrubbed and cut into large pieces
1 lb green beans trimmed and cut into 1-inch pieces
1 small onion diced small
1 tablespoon olive oil
2 slices bacon chopped into small pieces
¾ teaspoon kosher salt
¼ teaspoon black pepper plus more, as needed
¾ teaspoon garlic powder
¾ teaspoon onion powder
4 tablespoon butter

Instructions

Place potatoes, diced onion, olice oil, salt, black pepper, onion powder, garlic powder and bacon in your slow cooker. Mix well to coat the potatoes.
Add green beans and stir together.
Finally, add 5 tablespoons of butter (cut into pieces) on top.
Slow cook for 4 hours on high or 8 hours on low. Open the slow cooker halfway through cooking time and give it a stir to prevent green beans on the bottom from browning too much.
Serve hot.

Notes

Bacon adds flavor and smokiness to the dish but you can also skip it for a vegetarian version.

Yukon gold potatoes work best in this recipe as they hold their shape and don't fall apart easily. Red skin potatoes will also work. Avoid Russets.

I don't peel potatoes for this recipe - this helps them hold their shape and adds some fiber to the dish.

Nutrition