Crockpot Potatoes and Green Beans
The key to Crockpot Potatoes and Green Beans is FRESH ingredients. Even if you don’t have a vegetable garden in your backyard, many towns have a farmer’s market where you can buy fresh produce during the summer. Fresh onions, potatoes, green beans and parsley, along with some sliced bacon or ham, are used to make one of our favorite summer side dishes.
What’s the best slow-cooker to buy?
Slow-cookers are a classic kitchen appliance. It is always great to add fresh ingredients, put the lid on the slow-cooker and walk away. Then come back to a complete meal that is hearty and delicious for your family. I’ve always opted for CrockPot when purchasing a slow-cooker. They are easy to operate with a number of advanced heat and time settings. But I am a simple girl, so I use the Crock-Pot 7-Quart Slow-Cooker with manual settings.
This recipe is versatile and can be adjusted to feed the number of people you want to serve. I won’t give quantities for veggies, allowing you to vary it as needed.
Crockpot Potatoes and Green Beans
What’s needed?
- Fresh picked green beans, washed and snapped
- red potatoes, washed and cubed
- 1 medium onion, peeled and chopped
- 1 tbsp. fresh parsley, chopped
- 4-5 slices bacon, chopped
- 1 tsp. garlic, minced (optional)
- 3 cups of chicken stock (or water)
- 1 teaspoon sea salt and ground black pepper
How to make Potatoes and Green Beans in the Crockpot?
- Wash the green beans and scrub the potatoes well. Cut everything into bite size pieces.
- Drizzle a bit of canola oil in the bottom of a 4-quart crockpot. Add the minced garlic. Now layer your potatoes, green beans and onions in the slow-cooker.
- Chop some fresh parsley and add it to the crockpot. I always keep a small pot of parsley in my kitchen, along with parsley plants in my outdoor herb garden. Love this stuff! This way I have it on-hand when I need it for a recipe.
- Slice the bacon and add to the potatoes. Sprinkle some sea salt and fresh ground black pepper over the veggies. Pour about 3-4 cups of chicken stock over everything.
- Put the lid on the crockpot and don’t lift the lid to peek inside. Heat on low for three hours. Your house will smell heavenly and your family will ask for seconds. I served the potatoes and greens beans with steak and a leafy salad. Slow cooked vegetables are the best.
If the potatoes are small enough, make it super simple and throw them into the crockpot whole. I occasionally add carrots to the mix as well. Use a combination of your favorite summer veggies and enjoy this hearty side dish.
Crockpot Potatoes and Green Beans
Ingredients
- 3 cups green beans, washed and snapped
- 3 cups red potatoes, washed and cubed
- 1 medium onion, peeled and chopped
- 1 tablespoon fresh parsley, chopped
- 4 slices bacon, chopped
- 1 teaspoon garlic, minced
- 3 cups chicken stock, or water
- 1 teaspoon sea salt and ground black pepper
Instructions
- Wash the green beans and scrub the potatoes well. Cut everything into bite size pieces.
- Drizzle a tablespoon of canola oil in the bottom of a 4-quart crockpot. Add the minced garlic. Now layer your potatoes, green beans and onions in the slow-cooker. Chop some fresh parsley and add it to the crockpot.
- Slice the bacon and add to the potatoes. Sprinkle some sea salt and fresh ground black pepper over the veggies. Pour about 3-4 cups of chicken stock over everything.
- Put the lid on the crockpot and don't lift the lid to peek inside. Cook on low for 4 hours. I served the potatoes and greens beans with steak and a leafy salad. Slow-cooked vegetables are so very flavorful.
Equipment
- 1 4-quart slow-cooker
April
Just made this tonight and it was great. Working hard to eat healthier and this recipe fit the bill. Thank you.
Raveaboutfood
There’s nothing better than summer vegetables! Thanks, April!