Slow Cooker Potatoes and Green Beans
Fresh green beans and baby potatoes are cooked in the slow cooker with butter, broth, and simple seasonings until fork tender. An easy Southern side dish for weeknight dinners and holiday meals.
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
Recipe 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
Serving: 1gCalories: 242.7kcalCarbohydrates: 38.8gProtein: 6.8gFat: 8.3gSaturated Fat: 4.9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22.4mgSodium: 939.1mgPotassium: 1013.2mgFiber: 7.5gSugar: 6.9gVitamin A: 1285IUVitamin C: 48.7mgCalcium: 86.7mgIron: 3mg
Tried this recipe?Let us know how it was!
