Crockpot Green Beans and Potatoes

Imagine coming home to the comforting aroma of Crockpot Green Beans and Potatoes wafting through your kitchen.

It’s one of those dishes that reminds you of family gatherings or a cozy weeknight dinner.

As the fresh green beans and quartered potatoes soak up the flavors of chicken broth and savory seasonings, your anticipation grows.

Maybe you’ll add bacon bits for that extra crunch. Curious about what makes this dish so special? Let’s explore.

Kitchen Tools Required

• 1 Crockpot
• 1 Cutting board
• 1 Knife
• 1 Measuring cup
• 1 Wooden spoon

Ingredients

• 1 pound fresh green beans, trimmed
• 1 pound small potatoes, quartered
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup bacon bits (optional)

Cook & Prep Time

To efficiently manage your time while preparing and cooking Crockpot Green Beans and Potatoes, follow this suggested timeline:

Total Time Required: 6 hours and 20 minutes

• Reading Time: 5 minutes
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Resting Time: 5 minutes

Timeline:

1. Reading (5 minutes)
   • Take a few minutes to read through the recipe and gather all necessary ingredients and equipment.
2. Preparation (15 minutes)
   • Minute 1-3: Wash and trim the green beans.
   • Minute 4-6: Quarter the potatoes and place them in the crockpot.
   • Minute 7-8: Add green beans on top of the potatoes.
   • Minute 9: Pour chicken broth over the vegetables.
   • Minute 10: Drizzle olive oil evenly over the vegetables.
   • Minute 11: Sprinkle salt, black pepper, garlic powder, and onion powder over the mixture.
   • Minute 12: Add bacon bits if desired.
   • Minute 13: Stir everything gently with a wooden spoon to combine.
   • Minute 14-15: Cover the crockpot and set it to cook on low.
3. Cooking (6 hours)
   • Allow the crockpot to cook the dish on low for 6 hours. You can use this time to attend to other activities or prepare additional meal components as needed.
4. Resting (5 minutes)
   • Once cooking is complete, let the dish rest for 5 minutes before serving.

Recipe Instructions

Wash and trim the green beans and set aside.

Quarter the potatoes and place them in the crockpot.

Add the green beans on top of the potatoes.

Pour the chicken broth over the vegetables in the crockpot.

Drizzle olive oil evenly over the vegetables.

Sprinkle salt, black pepper, garlic powder, and onion powder over the mixture.

Add bacon bits if desired.

Stir everything gently with a wooden spoon to combine.

Cover the crockpot and cook on low for 6 hours until the vegetables are tender.

Once cooked, let the dish rest for 5 minutes before serving.

Serving Tips

• Grilled Chicken Breast: A lean protein option that pairs well with the savory flavors of the green beans and potatoes.
• Roast Pork Tenderloin: The tender, juicy pork complements the hearty vegetables and enhances the meal.
• Baked Salmon: Adds a rich, buttery taste that balances the earthiness of the potatoes and green beans.
• Crusty Bread: Perfect for soaking up the flavorful broth from the crockpot.
• Quinoa Salad: A light, invigorating side that adds a contrasting texture and boosts the nutritional value of the meal.

Storage

To store Crockpot Green Beans and Potatoes, transfer to an airtight container and refrigerate for up to 3 days.

Reheat gently in the microwave or on the stovetop before serving.

Freezing

To freeze Crockpot Green Beans and Potatoes, cool the dish completely.

Then, transfer to airtight containers or freezer bags.

Label with the date.

Freeze for up to three months.

Reheating

To reheat Crockpot Green Beans and Potatoes, place them in a microwave-safe dish.

Cover and heat on medium power for 2-3 minutes.

Stir halfway for even warming.

Final Thoughts

Crockpot Green Beans and Potatoes is a simple yet flavorful side dish. It’s perfect for any meal.

The combination of fresh green beans and tender potatoes cooked in a savory broth is both comforting and satisfying.

With minimal preparation and the convenience of a slow cooker, it’s an ideal choice for busy days.

Whether you include bacon bits for an extra touch or keep it vegetarian, this dish is sure to please.

Remember to select fresh, firm green beans for the best results.

Adjust the cooking time slightly if using larger potatoes to guarantee they reach the desired tenderness.

For an added depth of flavor, consider incorporating herbs like thyme or rosemary.

Frequently Asked Questions

Can I Use Canned Green Beans Instead of Fresh Ones?

You can definitely use canned green beans instead of fresh ones. I’ve tried it once when I was in a pinch, and it worked well. Just add them later in the cooking process to avoid mushiness.

How Do I Adjust the Recipe for a Larger Group?

To adjust for a larger group, double the ingredients and use a bigger crockpot. I’ve done this for family gatherings, and everyone loved it. Remember to check if your crockpot can handle the extra load!

Is It Possible to Cook This on High for a Shorter Time?

Absolutely, you can cook this on high for about 3-4 hours. I’ve tried it when I was short on time, and it worked perfectly. Just make sure to check the tenderness halfway through cooking.

What Can I Substitute for Bacon Bits in a Vegetarian Version?

You can swap bacon bits with smoked paprika for a savory kick. I once tossed in toasted almonds for crunch, and it was a hit! Try caramelized onions for sweetness; they add depth and richness.

How Can I Make This Dish Spicier?

To spice it up, add a diced jalapeño or red pepper flakes when you’re adding the seasonings. My friend swears by a splash of hot sauce for extra kick. You’ll love the fiery twist!

Crockpot Green Beans and Potatoes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Resting Time 5 minutes mins

Total Time 6 hours hrs 20 minutes mins

Course Side

Cuisine American

Servings 6 servings

Equipment

• 1 Crockpot
• 1 Cutting board
• 1 Knife
• 1 measuring cup
• 1 Wooden spoon

Ingredients

  

1x2x3x

• 1 pound fresh green beans trimmed
• 1 pound small potatoes quartered
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup bacon bits (optional)

Instructions

 

• Wash and trim the green beans and set aside.
• Quarter the red potatoes and place them in the crockpot.
• Add the green beans on top of the potatoes.
• Pour the chicken broth over the vegetables in the crockpot.
• Drizzle olive oil evenly over the vegetables.
• Sprinkle salt, black pepper, garlic powder, and onion powder over the mixture.
• Add bacon bits if desired.
• Stir everything gently with a wooden spoon to combine.
• Cover the crockpot and cook on low for 6 hours until the vegetables are tender.
• Once cooked, let the dish rest for 5 minutes before serving.

Notes

When selecting green beans, look for ones that are firm and snap easily when bent. If using larger potatoes, adjust the cooking time slightly to ensure they become tender. For added flavor, consider adding a sprig of fresh thyme or rosemary to the crockpot while cooking. If you prefer a vegetarian version, use vegetable broth instead of chicken broth.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.