2-Quart Slow Cooker Green Beans and Potatoes Recipe
Looking for a delicious and easy recipe that will satisfy even the pickiest eaters in your family? Try my simple recipe for slow cooker green beans and potato recipe, which can be made using either a crock pot or Dutch oven. Whether you’re looking for a hearty side dish or a standalone meal, this classic southern comfort food recipe is sure to become a family favorite.
It’s a filling, flavorful, and inexpensive side dish or makes a light meal.
For more old fashion favorites try these pan-fried salmon patties, my tuna casserole and stuffed bell pepper for one.
For an old-fashioned southern comfort food meal pair the green beans with homemade cornbread drizzled with a little honey.
Simple 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 is May through September. You can even use canned green beans with great results.
- 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.
- Sliced Onions – 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.
- Optional Ingredients include cooked bacon crumbled on top. Add in other fresh vegetables.
With the addition of a ham hock and bacon grease, this recipe is bursting with flavor, and the garlic powder adds an extra kick of savory goodness. Plus, the use of baby potatoes makes it a convenient dish that can be cooked up quickly and easily.
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
More Ways to Season Frozen Green Beans
- Garlic: Finely chop or mince garlic and sauté it with the green beans for a fragrant, savory flavor. Roasted garlic or garlic powder can add a savory depth of flavor to the beans.
- Butter: Add a pat of butter to the green beans for richness and a slightly nutty flavor.
- Lemon: Squeeze fresh lemon juice over the green beans for a bright, citrus flavor.
- Parmesan cheese: Grate some Parmesan cheese over the green beans for a salty, umami flavor.
- Almonds: Toasted almonds add a crunchy texture and nutty flavor to green beans.
- Soy sauce: A drizzle of soy sauce adds a savory, salty flavor to green beans.
- Balsamic vinegar: A splash of balsamic vinegar adds a tangy, sweet flavor to green beans.
- Dijon mustard: A spoonful of Dijon mustard mixed with olive oil makes a delicious dressing for green beans.
- Bacon: Cook some diced bacon and sprinkle it over the green beans for a smoky, salty flavor.
Herbs and Spices That Pair Well With Green Beans and Potatoes
Green beans have a mild flavor that pairs well with a variety of herbs and spices. The key is to use herbs and spices sparingly so that they complement the green beans without overwhelming them.
- Thyme: Fresh or dried thyme adds a subtle earthy and slightly sweet flavor to green beans.
- Rosemary: Another popular herb to pair with green beans is rosemary. The woody, pine-like flavor complements the beans nicely.
- Parsley: Fresh parsley can add a bright, fresh flavor to green beans, especially when added at the end of cooking.
- Dill: Dill is a great choice if you want to add a touch of tangy flavor to your green beans. Fresh or dried dill can both work well.
- Cumin: For a slightly more exotic flavor, try adding cumin to your green beans. The warm, earthy flavor can add depth and complexity to the dish.
- Red pepper flakes: If you like a bit of heat, like I do, sprinkle some red pepper flakes over your green beans. This will give them a spicy kick without overwhelming the other flavors.
How to store leftovers
Let the green beans and potatoes cool down to room temperature. Please place them in a covered container and store in the refrigerator. The leftover green beans and potatoes should be consumed within 2-3 days.
To freeze the leftovers, place in freezer-safe containers or freezer bags. Label with the date and freeze for up to 2 months. Thaw in the refrigerator before reheating.
When reheating the leftover green beans and potatoes, you can either heat them up in the microwave or on the stove in a saucepan with a little bit of water or broth.
FAQ’s
Yes, but drain, rinse, and then adjust the time by half.
Ham hocks are pork cured or smoked, similar to ham. They are often used as a flavoring agent in soups, stews, and other slow-cooked dishes. The meat surrounding the bone is typically tough and chewy, but it contains a lot of collagen that breaks down during cooking, imparting a rich, meaty flavor. Ham hocks are often used to add depth of flavor to dishes such as collard greens, black-eyed peas, bean soups, and southern green beans.
Southern Green Beans & Potatoes
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
Food safety
See more guidelines at USDA.gov.