Saucy Green Beans and Potatoes Crock Pot
Elevate your side dish game with this comforting and flavorful Saucy Green Beans and Potatoes Crock Pot recipe! Tender baby red potatoes and vibrant fresh green beans are slow-cooked to perfection in a savory broth infused with fragrant garlic, smoky paprika, and just a hint of red pepper heat. Sautéed onions add depth, while optional crispy crumbled bacon brings a deliciously indulgent touch. This one-pot dish requires minimal prep and features a hands-off cook time, making it perfect for busy weeknights or holiday gatherings. Serve it as a hearty side or pair it with crusty bread for a satisfying light meal. Simple, wholesome, and packed with flavor, this easy crock pot recipe is a must-try!
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Recipe Information
Ingredients
- 1 pound fresh green beans
- 1.5 pounds baby red potatoes
- 1 medium yellow onion
- 3 large garlic cloves
- 2 cups unsalted chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 teaspoons smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 0.25 teaspoons crushed red pepper flakes
- 4 slices Applewood smoked bacon (optional)
Instructions
Start by preparing the vegetables. Trim the ends of the green beans and cut them into 2-inch pieces. Wash and scrub the baby red potatoes, then halve or quarter them, depending on their size. Chop the onion finely and mince the garlic cloves.
If using bacon, cook the slices in a skillet over medium heat until crispy. Remove the bacon from the skillet, place it on paper towels to drain, and crumble when cool. Discard all but 1 tablespoon of the bacon grease from the skillet.
In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
In the crock pot, combine the green beans, potatoes, sautéed onions, and garlic. Sprinkle smoked paprika, ground black pepper, kosher salt, and crushed red pepper flakes over the vegetables.
Pour the chicken broth into the crock pot, ensuring it evenly surrounds the vegetables. Add the unsalted butter, scattered in small chunks over the mixture.
If using bacon, stir the crumbled bacon into the crock pot.
Cover the crock pot with the lid and cook on 'Low' for 4 hours or on 'High' for 2 hours, until the potatoes are tender and the green beans are cooked but still slightly crisp.
Before serving, stir the vegetables gently to combine the flavors. Taste and adjust seasoning if needed.
Serve warm as a side dish or add crusty bread to make it a light meal. Enjoy!
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 28.0 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4609 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
