Slow Cooker Green Beans and Petite Reds
Transform humble vegetables into a comforting, flavor-packed side dish with this Slow Cooker Green Beans and Petite Reds recipe. Perfect for busy days, this easy dish combines tender green beans, buttery petite red potatoes, and savory bites of crispy bacon, all slow-cooked to perfection in a fragrant broth infused with garlic, onion, smoked paprika, and thyme. The slow cooker does all the work, gently melding the flavors over six hours, while the addition of bacon drippings elevates the dish with an irresistible richness. Serve this crowd-pleasing recipe as a wholesome complement to your favorite main courses or as a hearty side for holiday gatherings. Whether paired with roasted chicken or grilled steak, this classic yet elevated dish is sure to delight every palate.
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Recipe Information
Ingredients
- 1 pound fresh green beans
- 1.5 pounds petite red potatoes
- 1 medium yellow onion
- 3 pieces garlic cloves
- 1 cup vegetable or chicken broth
- 4 slices bacon
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon dried thyme
Instructions
Wash and trim the ends off the green beans. Cut them into 2-inch pieces.
Wash the petite red potatoes and cut any large ones in half to ensure even cooking.
Peel and chop the yellow onion into small pieces. Mince the garlic cloves.
In a skillet over medium heat, cook the bacon slices until crispy. Remove the bacon and place it on paper towels to drain. Reserve one tablespoon of the bacon drippings.
In the same skillet with the reserved bacon drippings, sauté the chopped onion for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds. Remove from heat.
Lightly grease the inside of your slow cooker with olive oil, then add the green beans and petite red potatoes.
Crumble the cooked bacon and sprinkle it over the green beans and potatoes.
Add the sautéed onion and garlic mixture to the slow cooker.
Pour the vegetable or chicken broth evenly over the ingredients.
Sprinkle the salt, black pepper, smoked paprika, and dried thyme on top.
Stir everything gently to combine, making sure the seasonings are evenly distributed.
Cover the slow cooker with its lid and cook on LOW for 6 hours, or until the green beans and potatoes are tender.
Stir once more before serving. Optional: For added flavor, serve with a drizzle of fresh lemon juice or a pat of butter.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 3860 mg | 168% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 28.5 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 297 mg | 23% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4502 mg | 96% | |
*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.
