This Southern Slow Cooker Green Beans recipe is hands down one of my favorite ways to prepare haricots verts. The bacon brings a deep, savory umami richness, and the brown sugar rounds it out with a subtle touch of sweetness. The beans turn out tender and flavorful, making this one of the most perfect sides I can pair with just about anything.
Southern-style green beans have always been a favorite of mine since I was a child, and over the years, they have become something of a signature dish. A version of my slow-cooked beans even appeared on the menu at a restaurant in Nashville. This recipe always brings me back to my Southern roots and is so comforting. It is perfect for holidays, potlucks, or even a weeknight dinner at home.
This slow cooker version is hands down one of my favorite ways to make these beans. The bacon adds a savory depth, and the brown sugar rounds everything out with a touch of sweetness. The beans stay tender but not mushy, making this one of the most perfect sides in my humble opinion. Try it at your next gathering and see why it has become such a hit at my table!
See how we calculate recipe costs here.
Gather the ingredients.
Cook the bacon: Cook 4 oz. bacon in a skillet over medium heat until the fat renders and the pieces start to crisp. This usually takes me about 5 minutes.
Add the onion and garlic: Stir in 2 cups diced onions and 1 Tbsp minced garlic and cook until soft, golden, and fragrant, about 5 minutes.
Add the green beans and cook: Transfer the bacon, onions, garlic, and drippings to the slow cooker. Layer 2 lbs. of whole green beans on top. Pour 2 cups chicken broth over the beans and add 2 Tbsp brown sugar, 1 tsp apple cider vinegar, ½ tsp salt, and ¼ tsp black pepper. Toss gently to coat the beans well.
Cook fresh whole haricot verts: HIGH 2.5–3 hours or LOW 4–5 hours. Cook frozen whole haricot verts: HIGH 2 hours or LOW 3–4 hours.
Stir gently halfway through the cooking time. The beans should be tender but still hold their shape.
Taste and adjust: Taste and adjust salt and pepper. Stir in 1 Tbsp butter and the remaining 1 tsp apple cider vinegar for brightness.
Serve: Serve with the bacon and onion mixture spooned over the beans.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to keep the beans from drying out.
These beans can also be frozen for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stovetop.
I love serving these green beans, hot with the bacon and onion mixture spooned over the top for maximum flavor. For a true Southern-inspired meal, I find they pair well with roasted chicken legs, our easy homemade cornbread, and some buttery Instant Pot mashed potatoes. However, I’ve been known to serve these green beans with anything from sweet and savory apple butter pork chops to grilled sirloin tenders.
The post Southern Slow Cooker Green Beans appeared first on Budget Bytes.
