Slow Cooker Green Beans

4.80 from 5 votes

These slow cooker green beans simmer with bacon, onion, and brown sugar until they're fork-tender and full of savory Southern flavor. Five minutes of prep in a skillet, and the Crock Pot handles the rest!

Course Sides

Cuisine Southern

Keyword crock pot green beans, slow cooker green bean recipe, slow cooker green beans

Prep Time 5

Cook Time 4

Total Time 4 5

Servings servings

Calories 208kcal

Author Blair Lonergan

Equipment

6 quart slow cooker

Ingredients

1 cup diced onion (use frozen diced onion for a shortcut)
5 strips bacon, diced
48 ounces frozen green beans (see notes for fresh green beans)
5 tablespoons salted butter, divided
¼ cup packed light brown sugar
1 ½ teaspoons garlic salt
1 teaspoon reduced-sodium soy sauce
1 teaspoon Worcestershire sauce
Kosher salt and ground black pepper, to taste
Optional garnish: chopped fresh parsley or thyme; squeeze of fresh lemon juice

Instructions

Cook the bacon and onion: In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the bacon and onion and sauté until the onion is tender and the bacon is starting to brown, about 6 to 8 minutes. Scrape up any browned bits from the bottom of the pan.
Transfer to the slow cooker: Scrape the bacon and onion mixture, along with all of the drippings, into a 6-quart slow cooker.
Add the green beans: Add the frozen green beans to the slow cooker straight from the bag. Do not thaw them and do not add extra liquid.
Whisk the sauce: In a small bowl, whisk together the remaining ¼ cup of melted butter, brown sugar, garlic salt, soy sauce, and Worcestershire sauce.
Pour and toss: Pour the sauce over the green beans and toss until the beans are evenly coated.
Cook low and slow: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, stirring once or twice to ensure even cooking. The beans are done when they are very tender and easy to cut with a fork.
Taste and finish: Taste and season with salt and pepper if needed. Garnish with chopped fresh herbs or a squeeze of fresh lemon juice just before serving.

Notes

Frozen green beans: Add them straight from the freezer with no added liquid. Whole or French-cut both work.
Fresh green beans: Use about 3 pounds, trimmed. Add ½ cup of chicken broth or water along with the sauce, and cook until very tender, about 6 to 8 hours on LOW or 4 hours on HIGH.
Canned green beans: Drain well and cut the cook time to about 1 to 2 hours on LOW, just long enough to heat through. A pinch of extra brown sugar helps offset the canned flavor.

Brighten if flat: A squeeze of lemon juice or a splash of apple cider vinegar lifts the flavor better than extra salt.
Swap the pork: A ham hock, smoked turkey wing, or pork neck bones can stand in for the bacon for a deeper smoky flavor.

Storage, Freezing, Reheating: Refrigerate in the broth in a sealed container for 3 to 4 days. Freeze in the broth for up to 3 months. Texture softens, so use thawed beans in soups or casseroles. To reheat, warm gently in a skillet over low heat, or microwave 30 to 60 seconds. Add a splash of broth if dry.
Keep warm: Switch to WARM to hold for up to 2 hours before serving.
Smaller batch: Use a 3-quart slow cooker and cut all ingredients in half. Cooking instructions stay the same.
Double batch: Use a 7-quart or larger slow cooker and keep the pot no more than two-thirds full. Stir an extra time or two.

Nutrition