Slow Cooker Potatoes and Green Beans
These Slow Cooker Potatoes and Green Beans are one of the easiest side dishes you’ll make. Fresh green beans and baby potatoes cook in a buttery, seasoned broth until they’re fork tender and full of flavor. Just add everything to the slow cooker, turn it on, and let it do the work.
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If you’ve never made fresh green beans and potatoes in the slow cooker, you’re in for a treat. The vegetables turn out tender and soak up all the buttery, savory broth.
What you’ll love about this Slow Cooker Green Beans and Potatoes Recipe.
Recipe Ingredients:
You’ll need the following ingredients to make these green beans and potatoes.
- Fresh green beans, trimmed
- Baby potatoes
- Chicken broth
- Butter
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Worcestershire sauce (optional)
Ingredient Notes:
- Fresh Green Beans – Fresh green beans hold their texture much better than canned and are perfect for slow cooking.
- Baby Potatoes – I like using baby potatoes because there’s no peeling required. Simply wash them and cut them in half.
- Chicken Broth – Adds rich flavor while keeping everything moist during cooking, I’ve also used plain water too!
- Worcestershire sauce – Optional, but I like adding it! It doesn’t overpower the vegetables.It simply adds a rich, savory flavor to the broth.
- Butter – Slices of butter melt over the vegetables while they cook, giving the broth extra richness.
How to Prepare Fresh Green Beans
Fresh green beans don’t require much prep these days. Just give them a good rinse, trim off the stem ends, and cut them in half if they’re especially long.
Years ago, preparing green beans took a lot more work. Many varieties had a tough string that ran along the seam, so cooks had to remove it from every single bean before they could start cooking. That’s where the name “string beans” came from.
Thankfully, most green beans you’ll find at the grocery store today are stringless, making them much quicker to prepare. Once they’re trimmed, they’re ready to go right into the slow cooker.
I still remember buying fresh green beans as an adult and thinking, “Wait…where are all the strings?” 😂 I grew up stringing green beans before we could cook them, so it was a pleasant surprise to learn that most of the varieties sold today no longer need that extra step.
How to make Slow Cooker Potatoes and Green Beans Step-by-Step:
STEP 1: Place the halved baby potatoes in the bottom of your slow cooker.
STEP 2: Add the trimmed green beans over the potatoes.
STEP 3: Sprinkle with the garlic powder, onion powder, salt, and black pepper.
STEP 4: Pour the chicken broth and Worcestershire sauce over everything.
STEP 5: Place the butter slices on top.
STEP 6: Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork tender.
STEP 7: Taste and adjust the seasoning before serving.
PRO TIP:
For even more flavor, stir everything together once during the last hour of cooking if you’re home. If not, don’t worry. It will still turn out delicious.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 4 days.
Reheating: Reheat in the microwave or warm on the stovetop with a splash of chicken broth if needed.
Additions and Substitutions:
ADDITIONS:
- Stir in 1 pound of sliced smoked sausage before cooking for a hearty one-pot meal.
- Add 2 cups of diced cooked ham during the last hour of cooking.
- Sprinkle cooked, crumbled bacon over the top just before serving.
- Garnish with freshly chopped parsley for a pop of color.
SUBSTITUTIONS:
- Yukon Gold or red potatoes can be used in place of baby potatoes.
- Vegetable broth can be substituted for chicken broth.
- Coconut aminos or soy sauce can replace the Worcestershire sauce if preferred.
- Fresh minced garlic can be used instead of garlic powder.
- Frozen green beans can be used if fresh aren’t available, though fresh provides the best texture.
FAQs about this Crockpot Potatoes and Green Beans:
How do you cook fresh green beans?
Fresh green beans can be boiled, steamed, roasted, sautéed, or cooked in a slow cooker. This recipe uses the slow cooker, which gives the potatoes and green beans plenty of time to become tender while soaking up the buttery broth.
Can I use frozen green beans?
Yes! Fresh gives the best texture, but frozen green beans work well too.
Can I use canned green beans?
You can, but they should only be added during the last 30 minutes since they’re already fully cooked.
Can I leave the skins on the potatoes?
Absolutely! Baby potatoes have thin skins that become tender while cooking.
What can I serve with these Potatoes and Green Beans?
These go great with meatloaf, grilled chicken, pork chops, roast beef, ham, turkey, or a slice of warm homemade bread. It’s also great served with a slice of warm cornbread.
Slow Cooker Potatoes and Green Beans
Equipment
Ingredients
- 2 pounds fresh green beans trimmed
- 2 pounds baby potatoes halved
- 3 cups chicken broth
- 4 tablespoons butter sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
Instructions
- Place the potatoes in the bottom of the slow cooker.
- Add the green beans on top.
- Sprinkle with the garlic powder, onion powder, salt, and pepper.
- Pour in the chicken broth and Worcestershire sauce.
- Dot the butter over the top.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork tender.
- Taste and adjust the seasoning before serving.
Notes
- For extra flavor, add 1 to 2 cups of diced ham, sliced smoked sausage, or 6 to 8 slices of cooked, crumbled bacon before cooking.
- Baby red potatoes hold their shape well, but Yukon Gold potatoes also work great.
- If your green beans are long, cut them in half before adding them to the slow cooker.
- Cook on LOW for 6 to 7 hours, or until the potatoes are fork tender.
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.