This Crockpot Garlic Smoked Bacon Green Beans recipe is comfort in a bowl. It’s one of those slow cooker dishes that fills the house with the kind of smell that pulls everyone into the kitchen.
The bacon is smoky, the garlic is buttery, and the green beans stay tender but still have a little bite. Super simple, super satisfying.
What You’ll Need
- 2 lbs fresh green beans, trimmed
- 6 slices smoked bacon, chopped
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 cup chicken broth (low sodium)
Why I Love This Recipe
This one brings back memories of Sunday dinner with my grandma. Her green beans always had that perfect balance of savory and smoky, and I wanted to capture that but make it even easier for today. Now I toss everything in the crockpot and let it do its thing.
- The bacon gives it that rich, smoky flavor that builds while it slow cooks
- Garlic adds real depth – not just seasoning, but actual flavor
- Crockpot makes it hands-off and stress-free
- Makes the whole house smell like a hug
- It tastes even better the next day
Makes
Serves: 6
Cook Time
4 hours on high or 6-7 hours on low
Macros (Per Serving – Approximate)
Calories: 170
Protein: 6g
Fat: 11g
Carbs: 10g
Fiber: 4g
Sugar: 3g
Why This Recipe Works (Quick Science)
Green beans cook slowly in broth and fat, which helps them stay tender without turning mushy. Bacon releases fat that carries the flavor of garlic and seasoning through the dish. Garlic becomes mellow and sweet as it cooks low and slow, blending into the broth to make a savory glaze.
Common Mistakes
- Not trimming the beans: Ends can be tough and stringy
- Using raw bacon at the end: Needs to cook first or it’ll be rubbery
- Over-salting: Bacon and broth already add salt – measure carefully
- Lifting the lid too often: Lets out heat and adds cooking time
What to Serve With
- Roasted chicken or grilled pork chops
- Mashed potatoes or buttered rice
- Cornbread or dinner rolls
- A crisp garden salad with vinaigrette
FAQ
Can I use frozen green beans?
Yes, but they may come out a bit softer. Don’t thaw – just toss them in frozen.
Can I leave out the bacon?
Sure, but you’ll want to add a tablespoon of butter or smoked paprika for that depth.
Do I need to pre-cook the bacon?
Yes, it should be browned first for the best texture and flavor.
Tools Required
- Crockpot (slow cooker)
- Skillet
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cup
- Wooden spoon
Substitutions and Variations
- Turkey bacon instead of regular bacon
- Vegetable broth for a vegetarian version
- Add chopped onions or a dash of liquid smoke
- Top with slivered almonds for crunch before serving
Make Ahead Tips
You can prep everything (cook bacon, chop garlic, trim beans) the night before and store it all in the fridge. Dump it into the crockpot in the morning.
Instructions
Step 1: Brown the Bacon
In a skillet over medium heat, add 1 tablespoon olive oil and 6 slices chopped smoked bacon. Cook until the bacon is browned and crisp, about 7–8 minutes. Remove from heat.
Step 2: Add Garlic to the Bacon
Add 6 cloves minced garlic to the hot bacon and stir for 30 seconds, just until fragrant. Turn off the heat.
Step 3: Layer Ingredients in the Crockpot
Add 2 lbs trimmed green beans to the crockpot. Top with the bacon and garlic mixture. Sprinkle on 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon onion powder, and ¼ teaspoon crushed red pepper flakes (optional). Pour 1 cup chicken broth over everything.
Step 4: Cook on Low
Cover the crockpot and cook on low for 6–7 hours or high for 4 hours until green beans are tender and bacon has melted into the broth.
Step 5: Serve and Enjoy
Use tongs to lift the green beans into a serving bowl. Spoon the bacon-garlic broth over the top. Serve warm.
Leftovers & Storage
Let cool fully, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. It actually tastes even better the next day!
Wrap Up
This dish is a cozy classic that’s easy enough for a weeknight and tasty enough for a holiday table. Once you make it, you’ll want to put it on repeat. Try it out and drop a comment to let me know how it turned out or if you have any questions—I’d love to hear from you!