Slow Cooker Southern Green Beans

Why These Southern Green Beans Work

Bacon fat is the base. Cook the bacon in a skillet until crispy. Scoop the bacon into the slow cooker but keep the grease in the pan. Saute the onion and garlic in that bacon fat before they go into the pot. That step layers bacon flavor into every bite of the green beans instead of just dumping raw onion in.

Chicken broth, not water. Two cups of chicken broth adds flavor that water cannot. The green beans and potatoes absorb it while they cook. Water gives you steamed beans. Broth gives you southern green beans.

Cayenne pepper is the secret. A quarter teaspoon is not enough to make the dish spicy. It wakes up the bacon and the garlic and the broth. You do not taste the heat. You taste the depth.

Potatoes cook alongside the green beans. Russets and golds both work. Russets break down more and thicken the broth slightly. Golds hold their shape better. Either way, peel them and cut them into cubes about the same size so they cook evenly.

Low and slow is the point. Five to seven hours on low gives the bacon and broth time to work into the beans. Three to four hours on high works in a pinch but the flavors do not marry the same way. Low is better.

How to Make Slow Cooker Southern Green Beans

1. Rinse the fresh green beans and trim the ends. Peel the potatoes and cut them into cubes. Add the green beans and potatoes to the slow cooker.
2. Cook the bacon. Chop the bacon slices and cook them in a large skillet over medium heat until crispy. Scoop the crispy bacon into the slow cooker with a slotted spoon. Reserve some bacon pieces for topping if you want a crispy finish. Keep the bacon grease in the skillet.
3. Saute the onion in the bacon grease. Cook the diced onion for three to four minutes until softened and translucent. Stir in the minced garlic and cook for about thirty seconds until fragrant. Scoop the onion and garlic into the slow cooker with a slotted spoon. Discard the remaining bacon grease.
4. Add the chicken broth, salt, black pepper, and cayenne pepper to the slow cooker. Stir everything together.
5. Cover and cook on low for five to seven hours or on high for three to four hours. The green beans and potatoes are done when they reach your desired tenderness.
6. Taste and add more salt and pepper if needed. Serve hot with the reserved crispy bacon on top.

Quick Tips

• Cook the bacon first. Use the grease for the onions and garlic.
• Fresh green beans hold up better than canned or frozen for this cook time.
• Cut the potatoes into even cubes so they all finish at the same time.
• Cayenne is not for heat. It wakes up the other flavors.
• Low is better than high. Longer cook time builds more flavor.
• Reserve some bacon for topping.

Make Ahead and Storage

Southern green beans reheat beautifully. Store leftovers in an airtight container in the fridge for up to four days. Reheat on the stove or in the microwave. The broth gets richer overnight.

Freezing is fine but the potato texture changes a little. The green beans hold up. Freeze in a freezer-safe container for up to two months. Thaw overnight in the fridge.