It's time to break out the slow cooker and make some classic southern comfort food. You'll love tender potatoes, green beans that are not overcooked or soggy, just perfect! This is a simple recipe my mom made when we were kids but I adapted it for use in a slow cooker. It's a filling, flavorful, and inexpensive side dish or makes a light meal.
For an old-fashioned southern comfort food meal pair the green beans with homemade cornbread drizzled with a little honey.
Table of Contents
Ingredients and Substitutions
- Frozen Green Beans - Using frozen beans are picked at peak times and you almost always can be assured a flavorful bean. The peak season for fresh green beans are is may through September.
- New Potatoes - New potatoes cook up nicely in a slow cooker but you can substitute a Baby Red, Yukon gold or even a russet. I don;t peel the potatoes and cut into a two bite sizes
- Chicken Broth The broth is the cooking liquid that will end up as a beautiful pot liquor. You can also use water but a low sodium chicken broth is preferable. To keep the recipe vegetarian you can use water or vegetable broth.
- Butter - The butter adds a little richness to the beans, but you can leave it off if you want to reduce the fat content.
- Onion - Slice the onion in half then slice thin half circles.
- Garlic - Use as much or as little according your personal taste, I like a medium amount of garlic in my green beans so 2 cloves is just enough. To save time you can use the tube garlic.
- Red Pepper Flakes - Use the pepper flakes to add a hint of spiciness to the beans.
See the recipe card for ingredient quantities.
Recipe Directions
- Add the chicken broth, potatoes. and onion to the bottom of a 2-quart slow cooker
- Add the green bean and top with the garlic, red pepper flakes, and butter.
- Cover and cook on the high setting for3-4 hours or until the potatoes fully cooked. Use a metal cake tester to check the potatoes.
Check out the web story version of my slow cooker green beans recipe.
Tools Used
A 2-quart slow cooker is great for making small-batch side dishes. Here is an amazon link to the model I use often in my kitchen. 2-Quart Crock-Pot. (←affiliate link)
Looking for more small slow cooker recipes? Read 14 Easy Recipes to Make in Your Small Slow Cooker
How to store leftovers
Store any leftovers in a covered bowl and refrigerate for up to 2 days. Reheat on the stovetop over low heat or microwave.
FAQ's
Yes, but drain and rinse and then adjust the time down by half.
📖 Recipe
Southern Green Beans & Potatoes
This makes 4 sides or for a peasant meal serve with homemade cornbread.
Ingredients
- 1½ cups frozen green beans
- 2 white potatoes, skin on, cut in sixth
- ⅓ cup chicken broth
- 1 tablespoon butter
- ½ onion, slice thin
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes
Instructions
- Add the chicken broth, potatoes. and onion to the bottom of a 2-quart slow cooker
- Add the green bean and top with the garlic, red peppers, and butter.
- Cover and cook on the high setting for 4 hours or until green beans are tender and the potatoes fully cooked. Check the potatoes after about 3 hours to avoid overcooking and mush potatoes.
Notes
- add ham hock or bacon.
- fresh beans can also be used but will need to cook longer.
- if doubling the recipe you will need to size up to a 3 or 4-quart slow cooker.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 127Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 109mgCarbohydrates: 23gFiber: 4gSugar: 3gProtein: 3g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
Thanks for coming! Let me know what you think or share a tip.